The proteolytic changes in two different types of pastırma during the production

Abstract

Pastırma is a traditional dry‐cured meat product. Proteolytic changes play an important role on pastırma quality. In the present study, proteolytic changes of “sırt” pastırma (Longissimus thoracis et lumborum) and “şekerpare” pastırma (Semitendinosus) types were investigated during production. While the average total free amino acid (FAA) amount was 311.24 ± 21.76 mg/100 g dry matter in raw material, it was 825.26 ± 103.90 mg/100 g dry matter in the pastırma. Proteolytic changes were more evident after the first drying stage. Alanine, leucine, glutamic acid, arginine, and lysine amino acids in both pastırma types were predominant. The average total FAA amount was high in sırt‐pastırma. Arginine (for children), methionine, isoleucine, leucine, and lysine, essential amino acids, were also high in “sırt” pastırma. On the contrary, SDS‐PAGE profiles of the both pastırma types were generally similar and there was no significant difference between the average nonprotein nitrogenous substances (NPN‐S) amount of the pastırma types. Practical applications Although it is possible to produce many types of pastırma depending on the muscle used as raw material, the “sırt‐pastırma” and “şekerpare‐pastırma” are the widely produced types. According to the results of this research, the first drying in pastırma production is an important stage in terms of proteolytic changes. In the “sırt pastırma,” the amount of total free amino acid was higher compared to the “şekerpare pastırma.” This result could have a positive effect on the sensory properties of the “sırt pastırma.” Moreover, some essential amino acids were high in this type of pastırma.

Investigation of textural and physicochemical changes during the manufacturing process of pastırma, a dry-cured meat product

“…From this maximum value, a significant drop was observed at the end of the process ( P < 0.05) reaching the final mean value of 7.11% due to the salt-water balancing between meat and çemen paste. Similar results were also reported by other authors for moisture and/or salt contents of pastırma during the production stages (Uğuz et al, 2011; Aksu et al, 2016; Hastaoğlu and Vural, 2018; Öz and Kaya, 2019).…”

“…The increases at the end of the drying stages were possibly due to the production of ammonia and amines as a result of proteolysis which is an important biochemical change that occurs during the processing of cured meat products. Öz and Kaya (2019) were also reported similar results for two different types of pastırma. Kaban (2009) determined that the pH value decreased at the end of the curing in pastırma production, but stated that this decrease was not significant compared to the pH value of the raw material.…”

“…The amount of free fatty acids significantly increased at the end of the first drying and in the final product (P < 0.05), on the other hand, did not change significantly at the end of the curing and second drying (P > 0.05) (Table 2). Öz and Kaya (2019) detected similar changes in free fatty acids during the production of two different pastırma types. It was reported that the amount of free fatty acids also increased in meat products, such as drycured bacon (Jin et al, 2010), dry-cured ham (Zhou and Zhao, 2007;Olmo et al, 2016), dry-cured foal loin (Lorenzo, 2014;Lorenzo and Carballo, 2015) and drycured duck (Xu et al, 2008) during the processing.…”

The effect of sealing process on the textural and sensory properties and protein profile of cooked meat

“…The method reported by Oz & Kaya (2019) was used to determine the effect of sealing and cooking processes on meat proteins profile. Briefly, the samples were homogenised (IKA Werk T 25, Germany) in a 30 mM phosphate buffer (pH 7.4).…”

Assessing the Formation of Polycyclic Aromatic Hydrocarbons in Grilled Beef Steak and Beef Patty with Different Charcoals by the Quick, Easy, Cheap, Effective, Rugged, and Safe (QuEChERS) Method with Gas Chromatography–Mass Spectrometry

“…One of the most popular cooking methods for meat and meat products is grilling, which gives them a unique aroma and flavour ( Oz and Kaya, 2019 ; Viegas et al, 2012 ). Many types of charcoal, such as wood charcoal and/or charcoal from organic waste material (e.g., coconut shell charcoal, hazelnut shell charcoal), are used as a heat source in grilling ( Kim et al, 2021 ).…”