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The effects of curing agents on the proteolysis and lipid oxidation of pastırma produced by the traditional method

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Abstract

In the study, the effects of nitrate and/or nitrite (150 mg/kg KNO3, 300 mg/kg KNO3, 150 mg/kg NaNO2, and 150 mg/kg KNO3 + 150 mg/kg NaNO2) on proteolytic changes (free amino acid composition, SDS-PAGE) in pastırma were investigated. Pastırma samples were also analyzed in terms of some qualitative (pH, aw, 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 KNO3 + 150 mg/kg NaNO2, while the highest content (2847.49 mg/ 100 g DM) was observed in 150 mg/kg KNO3. 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 KNO3 + 150 mg/kg NaNO2. As a result, the use of 150 mg/kg KNO3 in the pastırma curing process causes more intense proteolysis.

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Acknowledgments

This research was supported by Atatürk University research center with Project No: 286 2015/405. This research presented in part at the International Congress on Engineering and Life Science, Kastamonu, Turkey, April 26–29, 2018.

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Authors and Affiliations

  1. Department of Food Engineering, Faculty of Agriculture, Atatürk University, 25240, Erzurum, Turkey

    Emel Oz & Mükerrem Kaya

  2. Armutlu Vocational School, Food Processing Division, Yalova University, 77500, Yalova, Turkey

    Emre Kabil

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  1. Emel Oz
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  2. Emre Kabil
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Correspondence to Mükerrem Kaya.

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This research was supported by Atatürk University research center with Project No: 286 2015/405.

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Oz, E., Kabil, E. & Kaya, M. The effects of curing agents on the proteolysis and lipid oxidation of pastırma produced by the traditional method. J Food Sci Technol 58, 2806–2814 (2021). https://doi.org/10.1007/s13197-020-04889-2

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  • DOI: https://doi.org/10.1007/s13197-020-04889-2

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