Open AccessThe effects of curing agents on the proteolysis and lipid oxidation of pastırma produced by the traditional method
Author(s) -
Emel Öz,
Emre Kabil,
Mükerrem Kaya
Publication year - 2020
Publication title -
journal of food science and technology/journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.656
H-Index - 68
eISSN - 0975-8402
pISSN - 0022-1155
DOI - 10.1007/s13197-020-04889-2
Subject(s) - tbars , chemistry , nitrite , curing (chemistry) , proteolysis , nitrate , lipid oxidation , food science , factorial experiment , chromatography , biochemistry , lipid peroxidation , antioxidant , organic chemistry , polymer chemistry , enzyme , statistics , mathematics
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.