Influences of Chloride Salts on Enzymatic Activity, Lipid Oxidation and Volatile Compounds of Reduced-Sodium Salt Pastırma

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Yalınkılıç B., Hazar Suncak F. Y., Kaban G., Aksu M. İ., Kaya M.

APPLIED SCIENCES-BASEL, cilt.15, sa.19, 2025 (SCI-Expanded) identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 15 Sayı: 19
  • Basım Tarihi: 2025
  • Doi Numarası: 10.3390/app151910390
  • Dergi Adı: APPLIED SCIENCES-BASEL
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Aerospace Database, Agricultural & Environmental Science Database, Applied Science & Technology Source, Communication Abstracts, INSPEC, Metadex, Directory of Open Access Journals, Civil Engineering Abstracts
  • Açık Arşiv Koleksiyonu: AVESİS Açık Erişim Koleksiyonu
  • Atatürk Üniversitesi Adresli: Evet

Özet

The study investigated the effects of chloride salts (control: 100% NaCl, salt mixture I: NaCl/KCl (50/50), salt mixture II: NaCl/KCl/CaCl2 (40/40/20), salt mixture III: NaCl/KCl/CaCl2/MgCl2 (30/40/20/10)) on enzymatic activity, lipid oxidation, and volatile compounds in reduced-sodium salt past & imath;rma, a Turkish dry-cured meat product. Lipid oxidation and instrumental color values were not affected by different salt mixtures. Salt mixtures II and III decreased pH value (p < 0.05). However, the mean pH value did not fall below 5.5 in any sample. The salt mixture treatment had significant effect on water activity, cathepsin B, and cathepsin B + L. In contrast, a(w) value was under 0.90 in all treatments. The highest mean values for cathepsin B and B + L were determined in the control group with 11.69 +/- 2.73 and 85.82 +/- 12.65 U g(-1) x 10(-3) dry matter, respectively. The closest correlation for lipolytic enzyme activities was determined by the mixture II and III groups, while a closer correlation was observed between salt mixtures I and III in terms of proteolytic enzyme activities. With regard to volatile compounds, there was a closer relationship between the control and salt mixture I. As a result, it can be concluded that salt mixture I in reduced-sodium salt past & imath;rma showed closer results to the control group.