Akademik Veri Yönetim Sistemi
JOURNAL OF FOOD PROCESSING AND PRESERVATION, cilt.43, sa.8, 2019 (SCI-Expanded)
The effects of different curing processes (curing temperature 4 degrees C or 10 degrees C and curing agent 150 mg/kg nitrite or 300 mg/kg nitrate) on the volatile compound profile of the pastirma (Turkish dry-cured meat product) have been investigated. A total of 45 volatile compounds, including alcohols, aldehydes, ketones, aliphatic and aromatic hydrocarbons, terpenes, sulphur compounds, esters, furans and nitrogenous compounds have been identified in pastirma samples. The curing temperature did not have a significant effect on any compound. The curing agent had statistically a significant or very significant influence on 12 compounds. In general, the use of nitrate increased the amount of volatile compound. However, lower mean hexanal value was determined in pastirma samples cured with nitrite than those cured with nitrate. Practical applications Pastirma is a traditional dry-cured meat product. It is produced from whole muscle and/or mucsles of certain parts of beef or water buffalo carcasses. In curing stage, nitrate was used generally. However, nitrite can be used alone or with nitrate in this stage. In this study, the effects of different curing conditions (150 mg/kg nitrite or 300 mg/kg nitrate and 4 degrees C or 10 degrees C) on volatile compounds of pastirma were investigated. According to the results, pastirma produced with nitrate generally showed higher amounts of volatile compounds. On the other hand, curing temperature was not significant factor in terms of volatile compounds.