Atıf İçin Kopyala
Ceylan S., Aksu M. İ.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, cilt.91, sa.5, ss.956-962, 2011 (SCI-Expanded)
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Yayın Türü:
Makale / Tam Makale
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Cilt numarası:
91
Sayı:
5
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Basım Tarihi:
2011
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Doi Numarası:
10.1002/jsfa.4273
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Dergi Adı:
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
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Derginin Tarandığı İndeksler:
Science Citation Index Expanded (SCI-EXPANDED), Scopus
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Sayfa Sayıları:
ss.956-962
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Anahtar Kelimeler:
pastirma types, dry-cured meat, free amino acids, pH, moisture, MYOFIBRILLAR PROTEINS, PORK MUSCLE, SHELF-LIFE, PROTEOLYSIS, TEMPERATURE
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Eskişehir Osmangazi Üniversitesi Adresli:
Hayır
Özet
BACKGROUND: Pastirma is a dry-cured and semi-fermented meat product, produced from whole beef or water buffalo muscles. Sixteen to twenty different types of pastirma can be produced from a carcass, and each pastirma type has a different name, shape and quality characteristics. The objective of this study was to determine the free amino acid (FAA) composition, pH and moisture values of 'sirt', 'bohca' and 'sekerpare' pastirma.