Article 2025 · 2 atıf

Effect of Low-Salt Processing on Lipolytic Activity, Volatile Compound Profile, Color, Lipid Oxidation, and Microbiological Properties of Four Different Types of Pastırma

Kabil, Emre, Suncak, Fatma Yagmur Hazar, Kaban, Guzin, Kaya, Mukerrem

Özet

Past & imath;rma is a traditional dry-cured meat product made from whole pieces of cattle or water buffalo carcasses. Sixteen or more types of past & imath;rma can be produced from different parts of the carcass. This study investigated the effect of low salt processing (3% NaCl) on the lipolytic enzyme activity, volatile profile, color, lipid oxidation, and microbiological properties of commonly produced types of past & imath;rma (ku & scedil;g & ouml;m & uuml;, s & imath;rt, boh & ccedil;a, and & scedil;ekerpare). In the study, 5% NaCl level was used as the control group. For all past & imath;rma types, the pH changed between 5.5 and 6.0. The aw value was less than 0.90 for the past & imath;rma types. The L* value increased when the salt level decreased from 5% to 3% (p < 0.05); however, the salt level did not affect the a* and b* values (p > 0.05). Reducing the salt level increased the neutral lipase activity and decreased the TBARS. As the salt level increased, the acid lipase activity increased in the boh & ccedil;a past & imath;rma, and the phospholipase activity increased in the ku & scedil;g & ouml;m & uuml; and s & imath;rt past & imath;rma (p < 0.05). Furthermore, while Micrococcus/Staphylococcus constituted the dominant microbiota in past & imath;rma types, a 5% salt level led to a decrease in the number of lactic acid bacteria. The volatile compounds were more affected by salt level than by past & imath;rma type. The correlation analysis showed that there are some differences between 3% and 5% salt levels and the use of a 3% salt level increases the abundance of the compounds. The correlation analysis also revealed that there are differences between the past & imath;rma types in terms of the volatile compounds and that ku & scedil;g & ouml;m & uuml; past & imath;rma differs from other past & imath;rma types.

Anahtar Kelimeler

past & imath;rma low salt processing cured meat product lipolytic activity volatile compound QUALITY CHARACTERISTICS SODIUM REPLACEMENT SKELETAL-MUSCLES FLAVOR COMPOUNDS BICEPS-FEMORIS PASTIRMA TYPES PORK MEAT REDUCTION HAM SEMIMEMBRANOSUS

WoS Kategorileri

Chemistry, Multidisciplinary Engineering, Multidisciplinary Materials Science, Multidisciplinary Physics, Applied

Künye

Dergi: APPLIED SCIENCES-BASEL
Yıl: 2025
Cilt: 15
Sayı: 15
eISSN: 2076-3417
DOI: 10.3390/app15158343
WoS UID: WOS:001550858600001

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