Influences of chloride salts on enzymatic activity, lipid oxidation and volatile compounds of reduced-sodium salt pastırma

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dc.contributor.authorYalınkılıç, Barış
dc.contributor.authorSuncak, Fatma Yağmur Hazar
dc.contributor.authorKaban, Güzin
dc.contributor.authorAksu, Muhammet İrfan
dc.contributor.authorKaya, Mükerrem
dc.date.accessioned2025-10-27T06:07:31Z
dc.date.available2025-10-27T06:07:31Z
dc.date.issued2025
dc.departmentFakülteler, Mimarlık ve Tasarım Fakültesi, Gastronomi ve Mutfak Sanatları Bölümü
dc.description.abstractThe study investigated the effects of chloride salts (control: 100% NaCl, salt mixture I: NaCl/KCl (50/50), salt mixture II: NaCl/KCl/CaCl2 (40/40/20), salt mixture III: NaCl/KCl/CaCl2/MgCl2 (30/40/20/10)) on enzymatic activity, lipid oxidation, and volatile compounds in reduced-sodium salt past & imath;rma, a Turkish dry-cured meat product. Lipid oxidation and instrumental color values were not affected by different salt mixtures. Salt mixtures II and III decreased pH value (p < 0.05). However, the mean pH value did not fall below 5.5 in any sample. The salt mixture treatment had significant effect on water activity, cathepsin B, and cathepsin B + L. In contrast, a(w) value was under 0.90 in all treatments. The highest mean values for cathepsin B and B + L were determined in the control group with 11.69 +/- 2.73 and 85.82 +/- 12.65 U g(-1) x 10(-3) dry matter, respectively. The closest correlation for lipolytic enzyme activities was determined by the mixture II and III groups, while a closer correlation was observed between salt mixtures I and III in terms of proteolytic enzyme activities. With regard to volatile compounds, there was a closer relationship between the control and salt mixture I. As a result, it can be concluded that salt mixture I in reduced-sodium salt past & imath;rma showed closer results to the control group.
dc.identifier.doi10.3390/app151910390
dc.identifier.issn2076-3417
dc.identifier.issue19
dc.identifier.scopus2-s2.0-105032644373
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.3390/app151910390
dc.identifier.urihttps://hdl.handle.net/11501/2492
dc.identifier.volume15
dc.identifier.wosWOS:001594613400001
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorYalınkılıç, Barış
dc.institutionauthorid0000-0002-6195-7821
dc.language.isoen
dc.publisherMDPI
dc.relation.ispartofApplied Sciences-Basel
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectPastırma
dc.subjectSalt
dc.subjectChloride Salt
dc.subjectCured Meat Product
dc.subjectCathepsin
dc.subjectVolatile Compound
dc.titleInfluences of chloride salts on enzymatic activity, lipid oxidation and volatile compounds of reduced-sodium salt pastırma
dc.typeArticle

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