Effect of sodium replacement on the quality characteristics of pastirma (a dry-cured meat product)

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dc.contributor.authorYalınkılıç, Barış
dc.contributor.authorKaban, Güzin
dc.contributor.authorKaya, Mükerrem
dc.date.accessioned2024-06-13T20:18:01Z
dc.date.available2024-06-13T20:18:01Z
dc.date.issued2023
dc.departmentFakülteler, Mimarlık ve Tasarım Fakültesi, Gastronomi ve Mutfak Sanatları Bölümü
dc.description.abstractThis study aims to investigate the effect of sodium replacement on the quality characteristics of pastirma. For this purpose, pastirma production with four different salt mixtures (I. 100% NaCl; II. 50% NaCl + 50% KCl; III. 40% NaCl + 40% KCl + 20% CaCl2; IV. 30% NaCl + 40% KCl + 20% CaCl2 + 10% MgCl2) were carried out using traditional method. The use of different salt mixtures for pastirma had no statistically significant effect on the microbial counts and residual nitrite of the final product. The a* and b* values were affected by this treatment. The salt mixture containing CaCl2 or CaCl2 + MgCl2 significantly decreased the pH values and sensory scores. The eighteen volatile compounds were affected by the salt mixtures. Na+, K+, Ca2+, and Mg2+ had a certain increase depending on their ratio in the salt mixtures. The highest Cathepsin activity in all pastirma samples was observed in Cathepsin B + L. The salt mixture with NaCl + KCl + CaCl2 + MgCl2 increased acid lipase activity. However, this mixture had no significant effect on neutral lipase activity.
dc.description.sponsorshipScientific Research Projects Council of Atatürk University [BAP 2012/251]
dc.identifier.doi10.1016/j.fshw.2022.07.007
dc.identifier.endpage274
dc.identifier.issn2213-4530
dc.identifier.issue1
dc.identifier.scopus2-s2.0-85135841522
dc.identifier.scopusqualityQ1
dc.identifier.startpage266
dc.identifier.urihttps://doi.org/10.1016/j.fshw.2022.07.007
dc.identifier.urihttps://hdl.handle.net/11501/1160
dc.identifier.volume12
dc.identifier.wosWOS:000844432400001
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorYalınkılıç, Barış
dc.institutionauthorid0000-0002-6195-7821
dc.language.isoen
dc.publisherTsinghua University Press
dc.relation.ispartofFood Science and Human Wellness
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectPastırma
dc.subjectChloride Salts
dc.subjectVolatile Compounds
dc.subjectCathepsin
dc.subjectLipase
dc.titleEffect of sodium replacement on the quality characteristics of pastirma (a dry-cured meat product)
dc.typeArticle

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