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

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.

Dergi

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Yıl

2021

Cilt

58

Sayı

7

Sayfa

2806-2814

ISSN

0022-1155

eISSN

0975-8402

DOI

10.1007/s13197-020-04889-2

WoS UID

WOS:000591582400002