PROTEOLYTIC CHANGES DURING PROCESSING IN TURKISH DRY-CURED MEAT PRODUCT (PASTIRMA) WITH DIFFERENT SALT LEVELS
JOURNAL OF FOOD QUALITY, cilt.34, sa.3, ss.212-219, 2011 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 34 Sayı: 3
- Basım Tarihi: 2011
- Doi Numarası: 10.1111/j.1745-4557.2011.00384.x
- Dergi Adı: JOURNAL OF FOOD QUALITY
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
- Sayfa Sayıları: ss.212-219
- Ankara Üniversitesi Adresli: Evet
Özet
The effects of different salt (NaCl) contents on proteolytic changes during processing in the dry-cured meat product pastirma were investigated. Pastirma samples were produced with three different NaCl levels (3, 6 and 9%) and proteolytic changes were monitored.