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Research Article | Open Access

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

Barış Yalınkılıça( ), Güzin Kabanb, Mükerrem Kayab
Department of Gastronomy and Culinary Arts, Faculty of Fine Arts and Architecture, İstanbul Gedik University, Kartal, Istanbul 34876, Turkey
Department of Food Engineering, Faculty of Agriculture, Atatürk University, Erzurum 25240, Turkey

Peer review under responsibility of KeAi Communications Co., Ltd.

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Abstract

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% CaCl2; Ⅳ. 30% NaCl + 40% KCl + 20% CaCl2 + 10% MgCl2) 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 CaCl2 or CaCl2 + MgCl2 significantly decreased the pH values and sensory scores. The eighteen volatile compounds were affected by the salt mixtures. Na+, K+, Ca2+, and Mg2+ 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 + CaCl2 + MgCl2 increased acid lipase activity. However, this mixture had no significant effect on neutral lipase activity.

Keywords

LipaseVolatile compoundsPastırmaChloride SaltsCathepsin

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Food Science and Human Wellness
Volume 12 Issue 1,
January 2023
Pages 266-274
DOI: 10.1016/j.fshw.2022.07.007
Cite this article:
Yalınkılıç B, Kaban G, Kaya M. Effect of sodium replacement on the quality characteristics of pastırma (a dry-cured meat product). Food Science and Human Wellness, 2023, 12(1): 266-274. https://doi.org/10.1016/j.fshw.2022.07.007

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Received: 20 May 2021
Revised: 09 July 2021
Accepted: 12 September 2022
Published: 09 August 2022
© 2023 Beijing Academy of Food Sciences. Publishing services by Elsevier B.V. on behalf of KeAi Communications Co., Ltd.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
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