Effect of sodium replacement on the quality characteristics of pastırma(a dry-cured meat product)

查看全文 作　　者：[1]BarışYalınkılıç;Güzin [2]Kaban;Mükerrem [2]Kaya

机构地区：[1]Department of Gastronomy and Culinary Arts,Faculty of Fine Arts and Architecture,İstanbul Gedik University,Kartal,Istanbul 34876,Turkey;[2]Department of Food Engineering,Faculty of Agriculture,Atatürk University,Erzurum 25240,Turkey

出　　处：《Food Science and Human Wellness》索引2023年第12卷第1期,共9页

基　　金：supported by Scientific Research Projects Council of Atatürk University (BAP 2012/251) 摘　　要：This study aims to investigate the effect of sodium replacement on the quality characteristics of pastırma.For this purpose,pastırma production with four different salt mixtures(Ⅰ.100%NaCl;Ⅱ.50%NaCl+50%KCl;Ⅲ.40%NaCl+40%KCl+20%CaCl_(2);Ⅳ.30%NaCl+40%KCl+20%CaCl_(2)+10%MgCl_(2))were carried out using traditional method.The use of different salt mixtures for pastırma had no statistically significant effect on the microbial counts and residual nitrite of the final product.The a*and b*values were affected by this treatment.The salt mixture containing CaCl_(2) or CaCl_(2)+MgCl_(2) significantly decreased the pH values and sensory scores.The eighteen volatile compounds were affected by the salt mixtures.Na^(+),K^(+),Ca^(2+),and Mg^(2+)had a certain increase depending on their ratio in the salt mixtures.The highest Cathepsin activity in all pastırma samples was observed in Cathepsin B+L.The salt mixture with NaCl+KCl+CaCl_(2)+MgCl_(2) increased acid lipase activity.However,this mixture had no significant effect on neutral lipase activity. 关键词：Pastırma Chloride salts Volatile compounds CATHEPSIN LIPASE

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Effect of sodium replacement on the quality characteristics of pastırma(a dry-cured meat product)

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