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

作     者：BarışYalınkılıç Güzin Kaban Mükerrem Kaya Ban? Yal(i)nk(i)l(i)?;Güzin Kaban;Mükerrem Kaya

作者机构：Department of Gastronomy and Culinary ArtsFaculty of Fine Arts and Architectureİstanbul Gedik UniversityKartalIstanbul 34876Turkey Department of Food EngineeringFaculty of AgricultureAtatürk UniversityErzurum 25240Turkey 

出 版 物：《Food Science and Human Wellness》 (食品科学与人类健康（英文）)

年 卷 期：2023年第12卷第1期

页      面：266-274页

核心收录：

学科分类：0832[工学-食品科学与工程（可授工学、农学学位）] 08[工学] 083203[工学-农产品加工及贮藏工程] 

基　　金：supported by Scientific Research Projects Council of Atatürk University (BAP 2012/251) 

主　　题：Pastırma Chloride salts Volatile compounds Cathepsin Lipase 

摘      要：This study aims to investigate the effect of sodium replacement on the quality characteristics of pastı*** 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 *** use of different salt mixtures for pastırma had no statistically significant effect on the microbial counts and residual nitrite of the final *** a*and b*values were affected by this *** salt mixture containing CaCl_(2) or CaCl_(2)+MgCl_(2) significantly decreased the pH values and sensory *** eighteen volatile compounds were affected by the salt ***^(+),K^(+),Ca^(2+),and Mg^(2+)had a certain increase depending on their ratio in the salt *** highest Cathepsin activity in all pastırma samples was observed in Cathepsin B+*** salt mixture with NaCl+KCl+CaCl_(2)+MgCl_(2) increased acid lipase ***,this mixture had no significant effect on neutral lipase activity.