Article 2021 · 3 citations

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

Hazar, Fatma Yagmur, Kaban, Guzin, Kaya, Mukerrem

Abstract

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.

Keywords

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

WoS Categories

Food Science & Technology

Citation

Journal: LWT-FOOD SCIENCE AND TECHNOLOGY
Year: 2021
Volume: 145
ISSN: 0023-6438
eISSN: 1096-1127
DOI: 10.1016/j.lwt.2021.111289
WoS UID: WOS:000663365700002

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