Makale
Tam Makale
Uluslararası
2011
Açık erişimli
Free amino acids profile and quantities of 'sirt', 'bohca' and 'sekerpare' pastirma, dry cured meat products
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
Cilt 91 · Sayı 5 · ss. 956–962 · 30.03.2011
Özet
BACKGROUND: Pastirma is a dry-cured and semi-fermented meat product, produced from whole beef or water buffalo muscles. Sixteen to twenty different types of pastirma can be produced from a carcass, and each pastirma type has a different name, shape and quality characteristics. The objective of this study was to determine the free amino acid (FAA) composition, pH and moisture values of 'sirt', 'bohca' and 'sekerpare' pastirma.
Anahtar kelimeler
PH
Temperature
moisture
Shelf life
Proteolysis
FREE AMINO-ACIDS
MYOFIBRILLAR PROTEINS
PASTIRMA TYPES
dry-cured meat
PORK MUSCLE
Atıf için künye
Ceylan, S., & Aksu, M. İ. (2011). Free amino acids profile and quantities of 'sirt', 'bohca' and 'sekerpare' pastirma, dry cured meat products. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 91(5), 956–962. https://doi.org/10.1002/jsfa.4273
BibTeX
@article{ceylan2011-273840,
author = {Ceylan, Sinan and Aksu, Muhammet İrfan},
title = {Free amino acids profile and quantities of 'sirt', 'bohca' and 'sekerpare' pastirma, dry cured meat products},
journal = {JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE},
year = {2011},
volume = {91},
number = {5},
pages = {956--962},
issn = {0022-5142},
doi = {10.1002/jsfa.4273},
url = {https://akademik.atauni.edu.tr/yayinlar/273840-free-amino-acids-profile-and-quantities-of-sirt-bohca-and-sekerpare-pastirma-dry}
}