Effect of sodium replacement on the quality characteristics of pastırma (a dry-cured meat product)
This study aims to investigate the effect of sodium replacement on the quality characteristics of pastırma. For this purpose, pastırma 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...
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| Format: | Article |
| Language: | English |
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Tsinghua University Press
2023-01-01
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| Series: | Food Science and Human Wellness |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2213453022001148 |
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| author | Barış Yalınkılıç Güzin Kaban Mükerrem Kaya |
| author_facet | Barış Yalınkılıç Güzin Kaban Mükerrem Kaya |
| author_sort | Barış Yalınkılıç |
| collection | DOAJ |
| description | This study aims to investigate the effect of sodium replacement on the quality characteristics of pastırma. For this purpose, pastırma 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 pastırma 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 pastırma 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. |
| format | Article |
| id | doaj-art-c543a37b316d44f894367df5a3bdbdf0 |
| institution | Kabale University |
| issn | 2213-4530 |
| language | English |
| publishDate | 2023-01-01 |
| publisher | Tsinghua University Press |
| record_format | Article |
| series | Food Science and Human Wellness |
| spelling | doaj-art-c543a37b316d44f894367df5a3bdbdf02025-02-03T06:55:37ZengTsinghua University PressFood Science and Human Wellness2213-45302023-01-01121266274Effect of sodium replacement on the quality characteristics of pastırma (a dry-cured meat product)Barış Yalınkılıç0Güzin Kaban1Mükerrem Kaya2Department of Gastronomy and Culinary Arts, Faculty of Fine Arts and Architecture, İstanbul Gedik University, Kartal, Istanbul 34876, Turkey; Corresponding author.Department of Food Engineering, Faculty of Agriculture, Atatürk University, Erzurum 25240, TurkeyDepartment of Food Engineering, Faculty of Agriculture, Atatürk University, Erzurum 25240, TurkeyThis study aims to investigate the effect of sodium replacement on the quality characteristics of pastırma. For this purpose, pastırma 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 pastırma 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 pastırma 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.http://www.sciencedirect.com/science/article/pii/S2213453022001148PastırmaChloride SaltsVolatile compoundsCathepsinLipase |
| spellingShingle | Barış Yalınkılıç Güzin Kaban Mükerrem Kaya Effect of sodium replacement on the quality characteristics of pastırma (a dry-cured meat product) Food Science and Human Wellness Pastırma Chloride Salts Volatile compounds Cathepsin Lipase |
| title | Effect of sodium replacement on the quality characteristics of pastırma (a dry-cured meat product) |
| title_full | Effect of sodium replacement on the quality characteristics of pastırma (a dry-cured meat product) |
| title_fullStr | Effect of sodium replacement on the quality characteristics of pastırma (a dry-cured meat product) |
| title_full_unstemmed | Effect of sodium replacement on the quality characteristics of pastırma (a dry-cured meat product) |
| title_short | Effect of sodium replacement on the quality characteristics of pastırma (a dry-cured meat product) |
| title_sort | effect of sodium replacement on the quality characteristics of pastirma a dry cured meat product |
| topic | Pastırma Chloride Salts Volatile compounds Cathepsin Lipase |
| url | http://www.sciencedirect.com/science/article/pii/S2213453022001148 |
| work_keys_str_mv | AT barısyalınkılıc effectofsodiumreplacementonthequalitycharacteristicsofpastırmaadrycuredmeatproduct AT guzinkaban effectofsodiumreplacementonthequalitycharacteristicsofpastırmaadrycuredmeatproduct AT mukerremkaya effectofsodiumreplacementonthequalitycharacteristicsofpastırmaadrycuredmeatproduct |