The effects of curing agents on the proteolysis and lipid oxidation of pastirma produced by the traditional method
Özet
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.
Anahtar kelimeler
Atıf için künye
Öz, E., Kabil, E., & Kaya, M. (2021). The effects of curing agents on the proteolysis and lipid oxidation of pastirma produced by the traditional method. Journal of Food Science and Technology, 58(7), 2806–2814. https://doi.org/10.1007/s13197-020-04889-2
BibTeX
@article{oz2021-262826,
author = {Öz, Emel and Kabil, Emre and Kaya, Mükerrem},
title = {The effects of curing agents on the proteolysis and lipid oxidation of pastirma produced by the traditional method},
journal = {Journal of Food Science and Technology},
year = {2021},
volume = {58},
number = {7},
pages = {2806--2814},
issn = {0022-1155},
doi = {10.1007/s13197-020-04889-2},
url = {https://akademik.atauni.edu.tr/yayinlar/262826-the-effects-of-curing-agents-on-the-proteolysis-and-lipid-oxidation-of-pastirma}
}