The effects of different processing conditions on biogenic amine formation and some qualitative properties in pastA /- rma
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)
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| Dergi Adı | Journal of Food Science and Technology | ||
| Dergi ISSN | 0022-1155 Wos Dergi Scopus Dergi | ||
| Dergi Tarandığı Indeksler | SCI | ||
| Makale Dili | İngilizce | Basım Tarihi | 01-2017 |
| Kabul Tarihi | – | Yayınlanma Tarihi | 12-09-2017 |
| Cilt / Sayı / Sayfa | 54 / 12 / 3892–3898 | DOI | 10.1007/s13197-017-2845-8 |
| Makale Linki | https://link.springer.com/content/pdf/10.1007/s13197-017-2845-8.pdf | ||
| UAK Araştırma Alanları |
Mühendislik
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| Özet |
| Pastırma, a Turkish dry-cured meat product, was cured at two different temperatures (4 or 10 °C) with two different curing agents (150 mg/kg NaNO2 or 300 mg/kg KNO3). The aim of this research was to determine the effects of these factors on biogenic amine content and other qualitative properties (pH, aw, color, residual nitrite, TBARS, NPN-M, microbiological properties). Residual nitrite was below 10 mg/kg in all samples. Both the curing agent and temperature were found to have a very significant effect on the TBARS value, and the curing agent had a significant effect on the NPN-M content. Curing at 10 °C increased the L* value; the use of nitrate increased the a* value. The use of nitrite had a negative effect on the growth of lactic acid bacteria. Micrococcus/Staphylococcus showed good growth in the presence of nitrate. In all samples, Enterobacteriaceae counts were below detectable levels. Neither temperature … |
| Anahtar Kelimeler |
| Biogenic amine | Curing temperature | Nitrate | Nitrite | Residual nitrite |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Scopus | 11 |
| Google Scholar | 19 |