The effects of curing agents on the proteolysis and lipid oxidation of pastirma produced by the traditional method

ÖZ E., Kabil E., KAYA M.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, cilt.58, sa.7, ss.2806-2814, 2021 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 58 Sayı: 7
  • Basım Tarihi: 2021
  • Doi Numarası: 10.1007/s13197-020-04889-2
  • Dergi Adı: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, ABI/INFORM, Agricultural & Environmental Science Database, Analytical Abstracts, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, Biotechnology Research Abstracts, CAB Abstracts, Food Science & Technology Abstracts, INSPEC, Veterinary Science Database
  • Sayfa Sayıları: ss.2806-2814
  • Anahtar Kelimeler: Past&#305, rma, Curing agent, Free amino acid composition, SDS-PAGE profile, Residual nitrite, FREE AMINO-ACIDS, CURED MEAT-PRODUCTS, BIOACTIVE PEPTIDES, SENSORY PROPERTIES, NITRATE REDUCTASE, SODIUM-CHLORIDE, COLOR FORMATION, PROTEINS, NITRITE, MUSCLE
  • Atatürk Üniversitesi Adresli: Evet

Özet

In the study, the effects of nitrate and/or nitrite (150 mg/kg KNO3, 300 mg/kg KNO3, 150 mg/kg NaNO2, and 150 mg/kg KNO3 + 150 mg/kg NaNO2) on proteolytic changes (free amino acid composition, SDS-PAGE) in pastirma were investigated. Pastirma samples were also analyzed in terms of some qualitative (pH, a(w), TBARS, residual nitrite, salt) properties. The lowest total free amino acid content (1818.3 mg/ 100 g DM) was observed in the combination of 150 mg/kg KNO3 + 150 mg/kg NaNO2, while the highest content (2847.49 mg/ 100 g DM) was observed in 150 mg/kg KNO3. Although the pastirma groups generally exhibited similar SDS-PAGE profiles, differences were detected at some band intensities. The lowest TBARS value (22.24 mu mol MDA/kg) was observed in 150 mg/kg KNO3 + 150 mg/kg NaNO2. As a result, the use of 150 mg/kg KNO3 in the pastirma curing process causes more intense proteolysis.