Utilization of fermented soybeans paste as flavoring lamination for Turkish dry-cured meat

The effects of utilizing fermented soybeans paste (miso) as an alternative flavor-coating material for eliminating unpleasant odor of sulphuric and sotolone compounds from cemen in commercial pastirma were investigated. Results showed that miso-pastirma (MP) and commercial pastirma (CP) had higher L...

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Bibliographic Details
Published in:Meat science 2017-05, Vol.127, p.35-44
Main Authors: Ahhmed, Abdulatef, Özcan, Ceyda, Karaman, Safa, Öztürk, İsmet, Çam, Mustafa, Fayemi, Peter O., Kaneko, Gen, Muguruma, Michio, Sakata, Ryoichi, Yetim, Hasan
Format: Article
Language:English
Subjects:
Alternative coating
Animals
Bicyclic Monoterpenes
Bridged Bicyclo Compounds - analysis
Cattle
Color
Cyclohexenes - analysis
Dry-cured meat
Esters - analysis
Fatty Acids - analysis
Fermentation
Flavoring Agents
Food flavor
Food Handling - methods
Food Preservation - methods
Furans - analysis
Glycine max - chemistry
Humans
Japanese miso
Limonene
Meat - analysis
Meat Products - analysis
Monoterpenes - analysis
Muscle Proteins - analysis
Odorants - analysis
Saponins - analysis
Seeds - chemistry
Soy Foods - analysis
Sulfur Compounds - analysis
Taste
Terpenes - analysis
Turkey
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Summary:The effects of utilizing fermented soybeans paste (miso) as an alternative flavor-coating material for eliminating unpleasant odor of sulphuric and sotolone compounds from cemen in commercial pastirma were investigated. Results showed that miso-pastirma (MP) and commercial pastirma (CP) had higher L* values in comparison with the fresh meat. While no pathogen was detected in all the meat samples, statistically significant stearic acid was increased (P
ISSN:0309-1740
1873-4138
DOI:10.1016/j.meatsci.2016.12.011