PROTEOLYTIC CHANGES DURING PROCESSING IN TURKISH DRY-CURED MEAT PRODUCT (PASTIRMA) WITH DIFFERENT SALT LEVELS

SOYER A., Uguz S., Dalmis U.

JOURNAL OF FOOD QUALITY, cilt.34, sa.3, ss.212-219, 2011 (SCI-Expanded) identifier identifier

  • 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.