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The proteolytic changes in two different types of pastırma during the production
Author(s) -
Oz Emel,
Kaya Mükerrem
Publication year - 2019
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.14042
Subject(s) - leucine , lysine , methionine , amino acid , isoleucine , alanine , chemistry , food science , arginine , dry matter , raw material , valine , biochemistry , biology , zoology , organic chemistry
Pastırma is a traditional dry‐cured meat product. Proteolytic changes play an important role on pastırma quality. In the present study, proteolytic changes of “sırt” pastırma ( Longissimus thoracis et lumborum ) and “şekerpare” pastırma ( Semitendinosus ) types were investigated during production. While the average total free amino acid (FAA) amount was 311.24 ± 21.76 mg/100 g dry matter in raw material, it was 825.26 ± 103.90 mg/100 g dry matter in the pastırma. Proteolytic changes were more evident after the first drying stage. Alanine, leucine, glutamic acid, arginine, and lysine amino acids in both pastırma types were predominant. The average total FAA amount was high in sırt‐pastırma. Arginine (for children), methionine, isoleucine, leucine, and lysine, essential amino acids, were also high in “sırt” pastırma. On the contrary, SDS‐PAGE profiles of the both pastırma types were generally similar and there was no significant difference between the average nonprotein nitrogenous substances (NPN‐S) amount of the pastırma types. Practical applications Although it is possible to produce many types of pastırma depending on the muscle used as raw material, the “sırt‐pastırma” and “şekerpare‐pastırma” are the widely produced types. According to the results of this research, the first drying in pastırma production is an important stage in terms of proteolytic changes. In the “sırt pastırma,” the amount of total free amino acid was higher compared to the “şekerpare pastırma.” This result could have a positive effect on the sensory properties of the “sırt pastırma.” Moreover, some essential amino acids were high in this type of pastırma.