Akademik Veri Yönetim Sistemi
JOURNAL OF FOOD PROCESSING AND PRESERVATION, cilt.43, sa.8, 2019 (SCI-Expanded)
Pastirma is a traditional dry-cured meat product. Proteolytic changes play an important role on pastirma quality. In the present study, proteolytic changes of "sirt" pastirma (Longissimus thoracis et lumborum) and "sekerpare" pastirma (Semitendinosus) types were investigated during production. While the average total free amino acid (FAA) amount was 311.24 +/- 21.76 mg/100 g dry matter in raw material, it was 825.26 +/- 103.90 mg/100 g dry matter in the pastirma. Proteolytic changes were more evident after the first drying stage. Alanine, leucine, glutamic acid, arginine, and lysine amino acids in both pastirma types were predominant. The average total FAA amount was high in sirt-pastirma. Arginine (for children), methionine, isoleucine, leucine, and lysine, essential amino acids, were also high in "sirt" pastirma. On the contrary, SDS-PAGE profiles of the both pastirma types were generally similar and there was no significant difference between the average nonprotein nitrogenous substances (NPN-S) amount of the pastirma types. Practical applications Although it is possible to produce many types of pastirma depending on the muscle used as raw material, the "sirt-pastirma" and "sekerpare-pastirma" are the widely produced types. According to the results of this research, the first drying in pastirma production is an important stage in terms of proteolytic changes. In the "sirt pastirma," the amount of total free amino acid was higher compared to the "sekerpare pastirma." This result could have a positive effect on the sensory properties of the "sirt pastirma." Moreover, some essential amino acids were high in this type of pastirma.