Volatile compounds of pastırma under different curing processes
Yazarlar (3)
Dr. Öğr. Üyesi Fatma Yağmur HAZAR SUNCAK Atatürk Üniversitesi, Türkiye
Prof. Dr. Güzin Kaban Atatürk Üniversitesi, Türkiye
Prof. Dr. Mükerrem Kaya Atatürk Üniversitesi, Türkiye
| Makale Türü | Özgün Makale (SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale) | ||
| Dergi Adı | Journal of Food Processing and Preservation (Q3) | ||
| Dergi ISSN | 0145-8892 Wos Dergi Scopus Dergi | ||
| Dergi Tarandığı Indeksler | SCI | ||
| Makale Dili | İngilizce | Basım Tarihi | 05-2019 |
| Kabul Tarihi | 07-05-2019 | Yayınlanma Tarihi | 27-05-2019 |
| Cilt / Sayı / Sayfa | 43 / 8 / – | DOI | 10.1111/jfpp.14040 |
| Makale Linki | https://onlinelibrary.wiley.com/doi/abs/10.1111/jfpp.14040 | ||
| UAK Araştırma Alanları |
Et Teknolojisi
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| Özet |
| The effects of different curing processes (curing temperature 4°C or 10°C and curing agent 150 mg/kg nitrite or 300 mg/kg nitrate) on the volatile compound profile of the pastırma (Turkish dry‐cured meat product) have been investigated. A total of 45 volatile compounds, including alcohols, aldehydes, ketones, aliphatic and aromatic hydrocarbons, terpenes, sulphur compounds, esters, furans and nitrogenous compounds have been identified in pastırma samples. The curing temperature did not have a significant effect on any compound. The curing agent had statistically a significant or very significant influence on 12 compounds. In general, the use of nitrate increased the amount of volatile compound. However, lower mean hexanal value was determined in pastırma samples cured with nitrite than those cured with nitrate. Practical applications Pastırma is a traditional dry‐cured meat product. It is produced from … |
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BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Scopus | 5 |
| Google Scholar | 5 |