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

• Published in: Journal of food science and technology 2021-07, Vol.58 (7), p.2806-2814
• Main Authors: Oz, Emel, Kabil, Emre, Kaya, Mükerrem
• Format: Article
• Language: English
• Subjects: Amino acid composition; Amino acid sequence; Amino acids; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Curing; Curing agents; Food Science; Gel electrophoresis; Lipid peroxidation; Lipids; Nutrition; Original; Original Article; Oxidation; Proteolysis; Qualitative analysis; Sodium lauryl sulfate; Sodium nitrite
• ISSN: 0022-1155; 0975-8402
• DOI: 10.1007/s13197-020-04889-2

In the study, the effects of nitrate and/or nitrite (150 mg/kg KNO 3 , 300 mg/kg KNO 3 , 150 mg/kg NaNO 2 , and 150 mg/kg KNO 3  + 150 mg/kg NaNO 2 ) on proteolytic changes (free amino acid composition, SDS-PAGE) in pastırma were investigated. Pastırma samples were also analyzed in terms of some qualitative (pH, a w , TBARS, residual nitrite, salt) properties. The lowest total free amino acid content (1818.3 mg/ 100 g DM) was observed in the combination of 150 mg/kg KNO 3  + 150 mg/kg NaNO 2 , while the highest content (2847.49 mg/ 100 g DM) was observed in 150 mg/kg KNO 3 . Although the pastırma groups generally exhibited similar SDS-PAGE profiles, differences were detected at some band intensities. The lowest TBARS value (22.24 μmol MDA/kg) was observed in 150 mg/kg KNO 3  + 150 mg/kg NaNO 2 . As a result, the use of 150 mg/kg KNO 3 in the pastırma curing process causes more intense proteolysis.