The effects of curing agents on the proteolysis and lipid oxidation of pastırma produced by the traditional method
| Autor: | Emre Kabil, Emel Oz, Mükerrem Kaya |
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| Rok vydání: | 2020 |
| Předmět: |
Acid content
medicine.diagnostic_test Proteolysis 0402 animal and dairy science 04 agricultural and veterinary sciences Free amino 040401 food science 040201 dairy & animal science chemistry.chemical_compound 0404 agricultural biotechnology Nitrate chemistry Lipid oxidation TBARS medicine Original Article Food science Nitrite Curing (chemistry) Food Science |
| Zdroj: | J Food Sci Technol |
| ISSN: | 0022-1155 |
| Popis: | In the study, the effects of nitrate and/or nitrite (150 mg/kg KNO(3), 300 mg/kg KNO(3), 150 mg/kg NaNO(2), and 150 mg/kg KNO(3) + 150 mg/kg NaNO(2)) on proteolytic changes (free amino acid composition, SDS-PAGE) in pastırma were investigated. Pastırma 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 KNO(3) + 150 mg/kg NaNO(2), while the highest content (2847.49 mg/ 100 g DM) was observed in 150 mg/kg KNO(3). Although the pastırma groups generally exhibited similar SDS-PAGE profiles, differences were detected at some band intensities. The lowest TBARS value (22.24 μmol MDA/kg) was observed in 150 mg/kg KNO(3) + 150 mg/kg NaNO(2). As a result, the use of 150 mg/kg KNO(3) in the pastırma curing process causes more intense proteolysis. |
| Databáze: | OpenAIRE |
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