Article 2025 · 1 citations

Influence of Using Microbial Transglutaminase on the Physicochemical Properties, Volatile Compounds and Free Amino Acid Composition of Pastırma

Suncak, Fatma Yagmur Hazar, Kaban, Guzin, Kaya, Muekerrem

Abstract

The effects of different levels of microbial transglutaminase (MTGase) at 0% (control), 0.25%, 0.50% and 1% on the physicochemical properties, volatile compounds and free amino acid composition of past & imath;rma, a Turkish dry-cured meat product, were investigated. The MTGase treatment had no significant effect on the aw, L* and b* values of past & imath;rma. The thiobarbituric acid reactive substances value decreased as the MTGase level increased. The maximum cutting force was found to be higher in enzyme-treated past & imath;rma groups compared with the control. Enzyme treatment increased the maximum stress-relaxation force, but no statistical difference was observed between the 0.50% and 1% enzyme treatments. No significant differences were observed between groups in the volatile compound profile. However, in the correlation analysis, the control group showed a close correlation with the 0.25% MTGase group. This was also the case for the 0.5% and 1% MTGase groups. In the samples, glutamic acid, arginine, alanine, cystine and valine were determined to be the dominant free amino acids, and glutamic acid showed a close correlation with valine; lysine with arginine; and cystine with serine. MTGase had no significant effect on the total free amino acid content.

Keywords

past & imath;rma transglutaminase cured meat product free amino acid composition volatile compound QUALITY CHARACTERISTICS PASTIRMA TYPES SALT PHOSPHATE PROTEINS HAM

WoS Categories

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

Citation

Journal: APPLIED SCIENCES-BASEL
Year: 2025
Volume: 15
Issue: 14
eISSN: 2076-3417
DOI: 10.3390/app15147959
WoS UID: WOS:001549340500001

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