Free amino acids profile and quantities of 'sırt', 'bohca' and 'sekerpare' pastirma, dry cured meat products
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...
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| Veröffentlicht in: | Journal of the science of food and agriculture 2011-03, Vol.91 (5), p.956-962 |
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| creator | Ceylan, Sinan Aksu, Muhammet İrfan |
| description | 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 ‘sırt’, ‘bohca’ and ‘sekerpare’ pastirma.
RESULTS: Significant differences were determined among the pastirma types in glutamic acid (P < 0.05), threonine (P < 0.05), arginine (P < 0.05), alanine (P < 0.01), methionine (P < 0.01), tryptophan (P < 0.05), proline (P < 0.01) and valine (P < 0.01). Threonine, methionine and valine were higher in sırt pastirma than the others; glutamic acid, arginine and tryptophan were higher in sekerpare pastirma. The predominant FAA in the all pastirma samples was alanine, while the lowest was asparagine. The highest mean pH was in sırt pastirma, and the lowest mean pH in bohca pastirma. There was no significant difference in mean moisture values among pastirma types.
CONCLUSION: Significant differences were determined among pastirma types in some FAA. Analysis results indicated that quality and nutritional properties for different pastirma types are different. The most advantageous pastirma types in terms of FAA were bohca and sırt, which contain the highest quantity of threonine, methionine and valine. Copyright © 2011 Society of Chemical Industry |
| doi_str_mv | 10.1002/jsfa.4273 |
| format | Article |
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RESULTS: Significant differences were determined among the pastirma types in glutamic acid (P < 0.05), threonine (P < 0.05), arginine (P < 0.05), alanine (P < 0.01), methionine (P < 0.01), tryptophan (P < 0.05), proline (P < 0.01) and valine (P < 0.01). Threonine, methionine and valine were higher in sırt pastirma than the others; glutamic acid, arginine and tryptophan were higher in sekerpare pastirma. The predominant FAA in the all pastirma samples was alanine, while the lowest was asparagine. The highest mean pH was in sırt pastirma, and the lowest mean pH in bohca pastirma. There was no significant difference in mean moisture values among pastirma types.
CONCLUSION: Significant differences were determined among pastirma types in some FAA. Analysis results indicated that quality and nutritional properties for different pastirma types are different. The most advantageous pastirma types in terms of FAA were bohca and sırt, which contain the highest quantity of threonine, methionine and valine. Copyright © 2011 Society of Chemical Industry]]></description><identifier>ISSN: 0022-5142</identifier><identifier>EISSN: 1097-0010</identifier><identifier>DOI: 10.1002/jsfa.4273</identifier><identifier>PMID: 21254071</identifier><identifier>CODEN: JSFAAE</identifier><language>eng</language><publisher>Chichester, UK: John Wiley & Sons, Ltd</publisher><subject>Amino acids ; Amino Acids - analysis ; Animals ; Biological and medical sciences ; Cattle ; dry-cured meat ; Fermentation ; Food industries ; Food science ; free amino acids ; Fundamental and applied biological sciences. Psychology ; Hydrogen-Ion Concentration ; Meat and meat product industries ; Meat products ; Meat Products - analysis ; moisture ; Nutrition ; pastirma types ; Studies</subject><ispartof>Journal of the science of food and agriculture, 2011-03, Vol.91 (5), p.956-962</ispartof><rights>Copyright © 2011 Society of Chemical Industry</rights><rights>2015 INIST-CNRS</rights><rights>Copyright © 2011 Society of Chemical Industry.</rights><rights>Copyright John Wiley and Sons, Limited Mar 30, 2011</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3853-fba3f806b8d11467b5603b1262b6e0dcee7feef3db1e697d958d90a7c645d7e3</citedby></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1002%2Fjsfa.4273$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1002%2Fjsfa.4273$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,780,784,1416,27923,27924,45573,45574</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=23943160$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/21254071$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Ceylan, Sinan</creatorcontrib><creatorcontrib>Aksu, Muhammet İrfan</creatorcontrib><title>Free amino acids profile and quantities of 'sırt', 'bohca' and 'sekerpare' pastirma, dry cured meat products</title><title>Journal of the science of food and agriculture</title><addtitle>J. Sci. Food Agric</addtitle><description><![CDATA[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 ‘sırt’, ‘bohca’ and ‘sekerpare’ pastirma.
RESULTS: Significant differences were determined among the pastirma types in glutamic acid (P < 0.05), threonine (P < 0.05), arginine (P < 0.05), alanine (P < 0.01), methionine (P < 0.01), tryptophan (P < 0.05), proline (P < 0.01) and valine (P < 0.01). Threonine, methionine and valine were higher in sırt pastirma than the others; glutamic acid, arginine and tryptophan were higher in sekerpare pastirma. The predominant FAA in the all pastirma samples was alanine, while the lowest was asparagine. The highest mean pH was in sırt pastirma, and the lowest mean pH in bohca pastirma. There was no significant difference in mean moisture values among pastirma types.
CONCLUSION: Significant differences were determined among pastirma types in some FAA. Analysis results indicated that quality and nutritional properties for different pastirma types are different. The most advantageous pastirma types in terms of FAA were bohca and sırt, which contain the highest quantity of threonine, methionine and valine. Copyright © 2011 Society of Chemical Industry]]></description><subject>Amino acids</subject><subject>Amino Acids - analysis</subject><subject>Animals</subject><subject>Biological and medical sciences</subject><subject>Cattle</subject><subject>dry-cured meat</subject><subject>Fermentation</subject><subject>Food industries</subject><subject>Food science</subject><subject>free amino acids</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Hydrogen-Ion Concentration</subject><subject>Meat and meat product industries</subject><subject>Meat products</subject><subject>Meat Products - analysis</subject><subject>moisture</subject><subject>Nutrition</subject><subject>pastirma types</subject><subject>Studies</subject><issn>0022-5142</issn><issn>1097-0010</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2011</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNpdkd9qFDEUxoModl298AUkCGVuOm0ymUkml6W6rWVRsAXBm5BJTjDb-bNNZtB9LN_BBzPTXVsQAifk_L6Tc86H0FtKTikhxdkmOn1aFoI9QwtKpMgJoeQ5WqRckVe0LI7Qqxg3hBApOX-JjgpaVCURdIG6VQDAuvP9gLXxNuJtGJxv01tv8f2k-9GPHiIeHM7in99hzE5w1gw_jM4ekCzCHYStDpDhrY6jD50-wTbssJkCWNyBHueadjJjfI1eON1GeHOIS3S7-nh7cZWvv1x-ujhf54bVFctdo5mrCW9qS2nJRVNxwhpa8KLhQKwBEA7AMdtQ4FJYWdVWEi0MLysrgC1Rti-b_r2fII6q89FA2-oehimquuJUMJbOEr3_j9wMU-hTbzMkUw-sStC7AzQ1HVi1Db7TYaf-bTEBxwdAR6NbF3RvfHzimCwZTSMs0dme-5kWvHvMU6JmG9Vso5ptVNc3q_P5khT5XuHjCL8eFTrcKS6YqNS3z5fqRn5Ys-_kq1qxv8gOncQ</recordid><startdate>20110330</startdate><enddate>20110330</enddate><creator>Ceylan, Sinan</creator><creator>Aksu, Muhammet İrfan</creator><general>John Wiley & Sons, Ltd</general><general>Wiley</general><general>John Wiley and Sons, Limited</general><scope>BSCLL</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>7QF</scope><scope>7QL</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SN</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T5</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7TM</scope><scope>7U5</scope><scope>7U9</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>H94</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>M7N</scope><scope>P64</scope><scope>SOI</scope><scope>7X8</scope></search><sort><creationdate>20110330</creationdate><title>Free amino acids profile and quantities of 'sırt', 'bohca' and 'sekerpare' pastirma, dry cured meat products</title><author>Ceylan, Sinan ; Aksu, Muhammet İrfan</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3853-fba3f806b8d11467b5603b1262b6e0dcee7feef3db1e697d958d90a7c645d7e3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2011</creationdate><topic>Amino acids</topic><topic>Amino Acids - analysis</topic><topic>Animals</topic><topic>Biological and medical sciences</topic><topic>Cattle</topic><topic>dry-cured meat</topic><topic>Fermentation</topic><topic>Food industries</topic><topic>Food science</topic><topic>free amino acids</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Hydrogen-Ion Concentration</topic><topic>Meat and meat product industries</topic><topic>Meat products</topic><topic>Meat Products - analysis</topic><topic>moisture</topic><topic>Nutrition</topic><topic>pastirma types</topic><topic>Studies</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Ceylan, Sinan</creatorcontrib><creatorcontrib>Aksu, Muhammet İrfan</creatorcontrib><collection>Istex</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>Aluminium Industry Abstracts</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Ceramic Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Computer and Information Systems Abstracts</collection><collection>Corrosion Abstracts</collection><collection>Ecology Abstracts</collection><collection>Electronics & Communications Abstracts</collection><collection>Engineered Materials Abstracts</collection><collection>Environment Abstracts</collection><collection>Immunology Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Materials Business File</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><collection>Nucleic Acids Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>Virology and AIDS Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Aerospace Database</collection><collection>Copper Technical Reference Library</collection><collection>AIDS and Cancer Research Abstracts</collection><collection>Materials Research Database</collection><collection>ProQuest Computer Science Collection</collection><collection>Civil Engineering Abstracts</collection><collection>Advanced Technologies Database with Aerospace</collection><collection>Computer and Information Systems Abstracts Academic</collection><collection>Computer and Information Systems Abstracts Professional</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of the science of food and agriculture</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Ceylan, Sinan</au><au>Aksu, Muhammet İrfan</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Free amino acids profile and quantities of 'sırt', 'bohca' and 'sekerpare' pastirma, dry cured meat products</atitle><jtitle>Journal of the science of food and agriculture</jtitle><addtitle>J. Sci. Food Agric</addtitle><date>2011-03-30</date><risdate>2011</risdate><volume>91</volume><issue>5</issue><spage>956</spage><epage>962</epage><pages>956-962</pages><issn>0022-5142</issn><eissn>1097-0010</eissn><coden>JSFAAE</coden><abstract><![CDATA[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 ‘sırt’, ‘bohca’ and ‘sekerpare’ pastirma.
RESULTS: Significant differences were determined among the pastirma types in glutamic acid (P < 0.05), threonine (P < 0.05), arginine (P < 0.05), alanine (P < 0.01), methionine (P < 0.01), tryptophan (P < 0.05), proline (P < 0.01) and valine (P < 0.01). Threonine, methionine and valine were higher in sırt pastirma than the others; glutamic acid, arginine and tryptophan were higher in sekerpare pastirma. The predominant FAA in the all pastirma samples was alanine, while the lowest was asparagine. The highest mean pH was in sırt pastirma, and the lowest mean pH in bohca pastirma. There was no significant difference in mean moisture values among pastirma types.
CONCLUSION: Significant differences were determined among pastirma types in some FAA. Analysis results indicated that quality and nutritional properties for different pastirma types are different. The most advantageous pastirma types in terms of FAA were bohca and sırt, which contain the highest quantity of threonine, methionine and valine. Copyright © 2011 Society of Chemical Industry]]></abstract><cop>Chichester, UK</cop><pub>John Wiley & Sons, Ltd</pub><pmid>21254071</pmid><doi>10.1002/jsfa.4273</doi><tpages>7</tpages></addata></record> |
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| subjects | Amino acids Amino Acids - analysis Animals Biological and medical sciences Cattle dry-cured meat Fermentation Food industries Food science free amino acids Fundamental and applied biological sciences. Psychology Hydrogen-Ion Concentration Meat and meat product industries Meat products Meat Products - analysis moisture Nutrition pastirma types Studies |
| title | Free amino acids profile and quantities of 'sırt', 'bohca' and 'sekerpare' pastirma, dry cured meat products |
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