Free amino acids profile and quantities of 'sirt', 'bohca' and 'sekerpare' pastirma, dry cured meat products


Ceylan S., Aksu M. İ.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, vol.91, no.5, pp.956-962, 2011 (SCI-Expanded) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 91 Issue: 5
  • Publication Date: 2011
  • Doi Number: 10.1002/jsfa.4273
  • Journal Name: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.956-962
  • Keywords: pastirma types, dry-cured meat, free amino acids, pH, moisture, MYOFIBRILLAR PROTEINS, PORK MUSCLE, SHELF-LIFE, PROTEOLYSIS, TEMPERATURE
  • Eskisehir Osmangazi University Affiliated: No

Abstract

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.