Volatile compounds of traditionally produced pastirma

KABAN G., KAYA M.

FLEISCHWIRTSCHAFT, cilt.91, sa.4, ss.112-116, 2011 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 91 Sayı: 4
  • Basım Tarihi: 2011
  • Dergi Adı: FLEISCHWIRTSCHAFT
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.112-116
  • Atatürk Üniversitesi Adresli: Evet

Özet

The volatile compounds of pastirma (Turkish dry-cured meat product) produced with traditional technology were extracted by means of solid-phase microextraction (SPME) technique, and gas chromatography/mass spectrometry was used to identify these compounds. The identified compounds were 10 aldehydes, 13 aliphatic hydrocarbons, 9 sulphur compounds, 6 esters, 10 alcohols, 4 ketones, 4 aromatic hydrocarbons, 2 acids and 4 terpenes. Volatile compounds of pastirma were mainly originated by lipid oxidation. Aldehydes are generally predominant in pastirma, the percentage of the total area varied between 17.21% and 43.80%. Among these compounds, hexanal is the major compound.