The effects of transglutaminase on the qualitative properties of different pastarma types

Hazar F. Y., KABAN G., KAYA M.

LWT-FOOD SCIENCE AND TECHNOLOGY, cilt.145, 2021 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 145
  • Basım Tarihi: 2021
  • Doi Numarası: 10.1016/j.lwt.2021.111289
  • Dergi Adı: LWT-FOOD SCIENCE AND TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, PASCAL, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, Biotechnology Research Abstracts, CAB Abstracts, Chemical Abstracts Core, Food Science & Technology Abstracts, Veterinary Science Database
  • Anahtar Kelimeler: Transglutaminase, Free amino acid composition, Volatile compounds, Cutting test, Pastarma, FREE AMINO-ACIDS, VOLATILE COMPOUNDS, MICROBIAL TRANSGLUTAMINASE, PHYSICOCHEMICAL PROPERTIES, PASTIRMA TYPES, DRY, MEAT, HAM, MANUFACTURE, PRODUCTS
  • Atatürk Üniversitesi Adresli: Evet

Özet

The aim of the study was to determine the effect of microbial transglutaminase enzyme (MTgase) on the volatile compound (VC) profile, free amino acid (FAA) composition, maximum cutting force and aw of pastarma types (sart, kus,go center dot mu, s,ekerpare, kurek, and bohca). In addition, changes in pH, TBARS and instrumental color values during cold storage under MAP (70% N2 + 30% CO2) were examined for 6 months. Transglutaminase caused a decrease in the level of VCs. These treatment had a significant effect on FAA composition. VCs and FAA were affected by pastarma type factor. MTgase increased the maximum cutting force. The effect of transglutaminase on the pH was depends of pastarma types. Four pastarma types (sart, kus,go center dot mu, kurek and bohca) without MTgase showed higher TBARS value than with MTgase. As storage time progressed, L* and a* values decreased depending on pastarma types. In all pastarma types pH ranged between 5.61 and 5.72 during cold storage under MAP condition.