The effects of curing agents on the proteolysis and lipid oxidation of pastırma produced by the traditional method.

Abstract

In the study, the effects of nitrate and/or nitrite (150mg/kg KNO3, 300mg/kg KNO3, 150mg/kg NaNO2, and 150mg/kg KNO3 + 150mg/kg NaNO2) on proteolytic changes (free amino acid composition, SDS-PAGE) in pastırma were investigated. Pastırma samples were also analyzed in terms of some qualitative (pH, aw, TBARS, residual nitrite, salt) properties. The lowest total free amino acid content (1818.3mg/ 100g DM) was observed in the combination of 150mg/kg KNO3 + 150mg/kg NaNO2, while the highest content (2847.49mg/ 100g DM) was observed in 150mg/kg KNO3. Although the pastırma groups generally exhibited similar SDS-PAGE profiles, differences were detected at some band intensities. The lowest TBARS value (22.24μmol MDA/kg) was observed in 150mg/kg KNO3 + 150mg/kg NaNO2. As a result, the use of 150mg/kg KNO3 in the pastırma curing process causes more intense proteolysis.