The effect of potassium lactate on the free amino acid composition, lipid oxidation, colour, microbiological, and sensory properties of ready-to-eat pastırma, a dry-cured and dried meat product

In this study, the effects of potassium lactate (PL, Potassium-L-2-hydroxy-propionate, Potassium-L-Lactate) usage (0%, 0.5%, 1.0%, 2.0% PL of curing mixture) in addition to NaCl and sodium nitrite as curing agent on the physico-chemical, microbiological and sensory properties of ready-to-eat pastırm...

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Veröffentlicht in:	Journal of food science and technology 2022-04, Vol.59 (4), p.1288-1298
Hauptverfasser:	AKSU, Muhammet İrfan, ERDEMİR, Ebru
Format:	Artikel
Sprache:	eng
Schlagworte:	Alanine Amino acid composition Amino acids Asparagine Aspartic acid Bacteria Chemistry Chemistry and Materials Science Chemistry/Food Science Curing Curing agents Food irradiation Food Science Glutamic acid Glycine Histidine Isoleucine Lactic acid Lactic acid bacteria Leucine Lipid peroxidation Lipids Lysine Meat Methionine Microorganisms Nutrition Original Original Article Oxidation Phenylalanine Potassium Potassium lactate Proline Propionic acid Reagents Sensory evaluation Sensory properties Sodium chloride Sodium nitrite Threonine Tryptophan Valine Yeasts
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Zusammenfassung:	In this study, the effects of potassium lactate (PL, Potassium-L-2-hydroxy-propionate, Potassium-L-Lactate) usage (0%, 0.5%, 1.0%, 2.0% PL of curing mixture) in addition to NaCl and sodium nitrite as curing agent on the physico-chemical, microbiological and sensory properties of ready-to-eat pastırma were investigated. The usage of PL affected pastırma properties as pH ( P
ISSN:	0022-1155 0975-8402
DOI:	10.1007/s13197-021-05137-x