The effect of potassium lactate on the free amino acid composition, lipid oxidation, colour, microbiological, and sensory properties of ready-to-eat pastirma, a dry-cured and dried meat product
Özet
In this study, the effects of potassium lactate (PL, Potassium-L-2-hydroxy-propionate, Potassium-L-Lactate) usage (0%, 0.5%, 1.0%, 2.0% PL of curing mixture) in addition to NaCl and sodium nitrite as curing agent on the physico-chemical, microbiological and sensory properties of ready-to-eat pastirma were investigated. The usage of PL affected pastirma properties as pH (P < 0.01), TBARS (P < 0.01), salt (P < 0.01), residual nitrite content (P < 0.01), a* value (P < 0.01), microbial properties (P < 0.01) (total aerobic mesophylic bacteria, lactic acid bacteria, Micrococcus/Staphylococcus, yeast-mould count) and amino acid levels [lysine (P < 0.01), isoleucine (P < 0.01), leucine (P < 0.01), methionine (P < 0.05), phenylalanine (P < 0.01), valine (P < 0.05), threonine (P < 0.01), tryptophan (P < 0.05), aspartic acid (P < 0.05), glutamic acid (P < 0.05), asparagine (P < 0.05), serine (P < 0.01), histidine (P < 0.01), glycine (P < 0.01), alanine (P < 0.01), proline (P < 0.01), cystine (P < 0.05) and norvaline (P < 0.01)]. According to results of sensory analysis, the difference among pastirma samples including PL was not significant (P > 0.05).
Anahtar kelimeler
Atıf için künye
Aksu, M. İ., & Erdemir, E. (2022). The effect of potassium lactate on the free amino acid composition, lipid oxidation, colour, microbiological, and sensory properties of ready-to-eat pastirma, a dry-cured and dried meat product. Journal of Food Science and Technology, 59(4), 1288–1298. https://doi.org/10.1007/s13197-021-05137-x
BibTeX
@article{aksu2022-273892,
author = {Aksu, Muhammet İrfan and Erdemir, Ebru},
title = {The effect of potassium lactate on the free amino acid composition, lipid oxidation, colour, microbiological, and sensory properties of ready-to-eat pastirma, a dry-cured and dried meat product},
journal = {Journal of Food Science and Technology},
year = {2022},
volume = {59},
number = {4},
pages = {1288--1298},
issn = {0022-1155},
doi = {10.1007/s13197-021-05137-x},
url = {https://akademik.atauni.edu.tr/yayinlar/273892-the-effect-of-potassium-lactate-on-the-free-amino-acid-composition-lipid}
}