The effects of curing agents on the proteolysis and lipid oxidation of pastırma produced by the traditional method.

In the study, the effects of nitrate and/or nitrite (150 mg/kg KNO, 300 mg/kg KNO, 150 mg/kg NaNO, and 150 mg/kg KNO + 150 mg/kg NaNO) on proteolytic changes (free amino acid composition, SDS-PAGE) in pastırma were investigated. Pastırma samples were also analyzed in terms of some qualitative (pH, a, TBARS, residual nitrite, salt) properties. The lowest total free amino acid content (1818.3 mg/ 100 g DM) was observed in the combination of 150 mg/kg KNO + 150 mg/kg NaNO, while the highest content (2847.49 mg/ 100 g DM) was observed in 150 mg/kg KNO. Although the pastırma groups generally exhibited similar SDS-PAGE profiles, differences were detected at some band intensities. The lowest TBARS value (22.24 μmol MDA/kg) was observed in 150 mg/kg KNO + 150 mg/kg NaNO. As a result, the use of 150 mg/kg KNO in the pastırma curing process causes more intense proteolysis.