Influence of Using Microbial Transglutaminase on the Physicochemical Properties, Volatile Compounds and Free Amino Acid Composition of Pastırma
Source abstract
Abstract
The effects of different levels of microbial transglutaminase (MTGase) at 0% (control), 0.25%, 0.50% and 1% on the physicochemical properties, volatile compounds and free amino acid composition of pastırma, a Turkish dry-cured meat product, were investigated. The MTGase treatment had no significant effect on the aw, L* and b* values of pastırma. The thiobarbituric acid reactive substances value decreased as the MTGase level increased. The maximum cutting force was found to be higher in enzyme-treated pastırma groups compared with the control. Enzyme treatment increased the maximum stress–relaxation force, but no statistical difference was observed between the 0.50% and 1% enzyme treatments. No significant differences were observed between groups in the volatile compound profile. However, in the correlation analysis, the control group showed a close correlation with the 0.25% MTGase group. This was also the case for the 0.5% and 1% MTGase groups. In the samples, glutamic acid, arginine, alanine, cystine and valine were determined to be the dominant free amino acids, and glutamic acid showed a close correlation with valine; lysine with arginine; and cystine with serine. MTGase had no significant effect on the total free amino acid content.
Source: crossref · Quality: baseline
Affiliations
Department of Food Engineering, Faculty of Engineering and Architecture, Kastamonu University, Kastamonu 37150, Türkiye
Department of Food Engineering, Faculty of Agriculture, Atatürk University, Erzurum 25240, Türkiye
Funding
Republic of Türkiye Ministry of Agriculture and Forestry General Directorate of Agricultural Research and Policies
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