Abstract
In this study, the effects of potassium lactate (PL, Potassium-L-2-hydroxy-propionate, Potassium-L-Lactate) usage (0%, 0.5%, 1.0%, 2.0% PL of curing mixture) in addition to NaCl and sodium nitrite as curing agent on the physico-chemical, microbiological and sensory properties of ready-to-eat pastırma were investigated. The usage of PL affected pastırma properties as pH (P < 0.01), TBARS (P < 0.01), salt (P < 0.01), residual nitrite content (P < 0.01), a* value (P < 0.01), microbial properties (P < 0.01) (total aerobic mesophylic bacteria, lactic acid bacteria, Micrococcus/Staphylococcus, yeast-mould count) and amino acid levels [lysine (P < 0.01), isoleucine (P < 0.01), leucine (P < 0.01), methionine (P < 0.05), phenylalanine (P < 0.01), valine (P < 0.05), threonine (P < 0.01), tryptophan (P < 0.05), aspartic acid (P < 0.05), glutamic acid (P < 0.05), asparagine (P < 0.05), serine (P < 0.01), histidine (P < 0.01), glycine (P < 0.01), alanine (P < 0.01), proline (P < 0.01), cystine (P < 0.05) and norvaline (P < 0.01)]. According to results of sensory analysis, the difference among pastırma samples including PL was not significant (P > 0.05).
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Acknowledgements
This study was supported by the Atatürk University Research Center as financial (BAP Project Number: 2012/260). Thus, authors would like to thank the Atatürk University in making this study possible and TUBITAK (2211-E) for giving scholarship to Ebru ERDEMIR.
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Conceptualization: Aksu MI. Data curation: Aksu MI. Formal analysis: Aksu MI, Erdemir E. Methodology: Aksu MI, Erdemir E. Validation: Aksu MI. Investigation: Aksu MI. Writing—original draft: Aksu MI. Writing—review & editing: Aksu MI, Erdemir E.
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AKSU, M.İ., ERDEMİR, E. The effect of potassium lactate on the free amino acid composition, lipid oxidation, colour, microbiological, and sensory properties of ready-to-eat pastırma, a dry-cured and dried meat product. J Food Sci Technol 59, 1288–1298 (2022). https://doi.org/10.1007/s13197-021-05137-x
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DOI: https://doi.org/10.1007/s13197-021-05137-x