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

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SOYER A., Uguz S., Dalmis U.

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.