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Changes in the Composition of Free Amino Acid During Production of Pastirma Cured with Different Levels of Sodium Nitrite
Author(s) -
Erdemir Ebru,
Aksu Muhammet İrfan
Publication year - 2017
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.12801
Subject(s) - nitrite , food science , chemistry , sodium nitrite , arginine , lysine , composition (language) , amino acid , curing (chemistry) , biochemistry , nitrate , organic chemistry , linguistics , philosophy , polymer chemistry
Pastırma is a dry‐cured meat product produced in many parts of the world. Pastırma has high‐value animal protein. So, it is an important food of animal origin for the human diet. An intense proteolysis also occurs during pastırma production, and the amounts of free amino acids (FAA) increase. In this study, the effects of different nitrite levels on composition of FAA were determined during pastırma processing. At the curing stage of pastırma production, meat was treated with 50, 100 and 150 ppm sodium nitrite. Analysis were performed at the raw material, end of curing, end of second drying and pastırma. The nitrite levels ( P < 0.01) and production stages ( P < 0.01) had significant effects on the composition of FAA. Compared with control, the amounts of serine, threonine, tyrosine, histidine and lysine increased, while the amounts of glycine, glutamine and arginine decreased in the pastırma containing nitrite. The highest FAA amounts were found in the pastırma consisting nitrite. However, the lowest FAA amounts among the pastırma groups with nitrite were in the 150 ppm. Practical Applications This is the first study on determining the effect of usage nitrite on the composition of free amino acid (FAA) during pastırma processing and in the ready‐to‐eat pastırma. Proteolysis had an important effect on sensory properties of pastırma. The amounts of FAA increasing in the degradation affect on the desirable sensory properties in the final product, directly or transform different components. The results of this study can serve to increase of pastırma quality properties by the effect of nitrite on the composition of FAAs. In addition, results of this study will contribute significantly to efforts to reduce the usage of nitrite in the pastırma production.