Browse > Article
http://dx.doi.org/10.5713/ajas.16.0512

Volatile compounds and some physico-chemical properties of pastırma produced with different nitrate levels  

Akkose, Ahmet (Department of Food Engineering, Faculty of Agriculture, Ataturk University)
Unal, Nazen (Department of Food Engineering, Faculty of Agriculture, Ataturk University)
Yalinkilic, Baris (Department of Food Engineering, Faculty of Engineering, Igdir University)
Kaban, Guzin (Department of Food Engineering, Faculty of Agriculture, Ataturk University)
Kaya, Mukerrem (Department of Food Engineering, Faculty of Agriculture, Ataturk University)
Publication Information
Asian-Australasian Journal of Animal Sciences / v.30, no.8, 2017 , pp. 1168-1174 More about this Journal
Abstract
Objective: The aim of the study was to evaluate the effects of different nitrate levels (150, 300, 450, and 600 ppm $KNO_3$) on the volatile compounds and some other properties of pastırma. Methods: Pastırma samples were produced under the controlled condition and analyses of volatile compounds, and thiobarbituric acid reactive substances (TBARS) as an indicator of lipid oxidation, non-protein nitrogenous matter content as an indicator of proteolysis, color and residual nitrite were carried out on the final product. The profile of volatile compounds of pastırma samples was analyzed by gas chromatography/mass spectrometry using a solid phase microextraction. Results: Nitrate level had a significant effect on pH value (p<0.05) and a very significant effect on TBARS value (p<0.01). No significant differences were determined in terms of $a_w$ value, non-protein nitrogenous substance content, color and residual nitrite between pastırma groups produced by using different nitrate levels. Nitrate level had a significant (p<0.05) or a very significant (p<0.01) effect on some volatile compounds. It was determined that the amounts and counts of volatile compounds were lower in the 450 and especially 600 ppm nitrate levels than 150 and 300 ppm nitrate levels (p<0.05). While the use of 600 ppm nitrate did not cause an increase in residual nitrite levels, the use of 150 ppm nitrate did not negatively affect the color of pastırma. However, the levels of volatile compounds decreased with an increasing level of nitrate. Conclusion: The use of 600 ppm nitrate is not a risk in terms of residual nitrite in pastırma produced under controlled condition, however, this level is not suitable due to decrease in the amount of volatile compounds.
Keywords
Pastirma; Nitrate; Thiobarbituric Acid Reactive Substances (TBARS); Non-protein Nitrogenous Matter (NPN-M); Volatile Compounds;
Citations & Related Records
연도 인용수 순위
  • Reference
1 Mateo J, Zumalacarregui JM. Volatile compounds in chorizo and their changes during ripening. Meat Sci 1996;44:255-73.   DOI
2 Ruiz J, Ventanas J, Cava R, Andres A, Garcia C. Volatile compounds of dry-cured Iberian ham as affected by the length of the curing process. Meat Sci 1999;52:19-27.   DOI
3 Flores M, Gianelli MP, PeRez-Juan M, Toldra F. Headspace concentration of selected dry-cured aroma compounds in model systems as affected by curing agents. Food Chem 2007;102:488-93.   DOI
4 Kaya M, Kaban G. Fermented meat products. In: Aran N, editor. Food biotechnology. Istanbul: Nobel Yayincilik; 2010. p. 157-90.
5 Flores J. Mediterranean vs northern European meat products. Processing technologies and main differences. Food Chem 1997;59:505-10.   DOI
6 Sebranek JG, Bacus JN. Cured meat products without direct addition of nitrate or nitrite: what are the issues? Meat Sci 2007;77:136-47.   DOI
7 European Commission. Commission Regulation (EU) no 1129/2011 of 11 November 2011 amending Annex II to Regulation (EC) no 1333/2008 of the European Parliament and of the Council by establishing a Union list of food additives. Official Journal of the European Union, L295; 2011. p. 1-177.
8 Lammers M, Dietze K, Ternes W. Headspace volatiles of dry-cured ham: a comparison of different manufacturing styles by SPME and GC/MS analysis. J Food Proc Preserv 2011;35:850-60.   DOI
9 Sen NP, Baddoo PA. Trends in the levels of residual nitrite in Canadian cured meat products over the past 25 years. J Agric Food Chem 1997; 45:4714-8.   DOI
10 Muriel E, Antequera T, Petron MJ, Andres AI, Ruiz J. Volatile compounds in Iberian dry-cured loin. Meat Sci 2004;68:391-400.   DOI
11 Kaban G. Changes in the composition of volatile compounds and in microbiological and physicochemical parameters during pastirma processing. Meat Sci 2009;82:17-23.   DOI
12 Aktas N, Aksu MI, Kaya M. Changes in myofibrillar proteins during processing of pastirma (Turkish dry meat product) produced with commercial starter cultures. Food Chem 2005;90:649-54.   DOI
13 Dogruer Y, Guner A, Gurbuz U, Ucar G. The effect of sodium and potassium nitrate on the quality of pastirma during the production process. Turk J Vet Anim Sci 2003;27:805-11.
14 Kaban G, Kaya M. Volatile compounds of traditionally produced pastirma. Fleischwirtsch 2011;91:112-6.
15 Tauchmann F. Methods of chemical analysis of meat and meat products. Bundensanstalt fur Fleischforschung, Kulmbach; 1987.
16 Lemon DW. An improved TBA test for rancidity new series circular, No:51. Halifax, NS, Canada: Halifax-Laboratory; 1975.
17 Anonymous. Official collection of investigation procedures according to 35 LMBG. Analysis of food. Determination of non-protein nitrogen substances in meat products; 1989.
18 Anonymous. Turkish food codex communique on meat and meat products. Ankara, Turkey: Communique no: 2012/74. Number:28488; 2012.
19 Leistner L. Hurdle technology in meat products and other foods. Quality of food science and technology. In: Stufe R, editor. Scientific Workshop 25th Years Institute for Research and Development of the Maizena GmbH. Heilbronn, 2-4 March; 1988. p. 323-340.
20 Anonymous. The standard of pastirma. Pastirma. TS No: 1071/Subat 2002. Ankara, Turkey: The Institute of Turkish Standardization; 2002.
21 Muller WD. Curing and smoking. Earlier or today healthier? In:Importance of meat and sausage in the human nutrition. Kulmbach, Germany: Bundesaanstalt fur Fleischforschung, Kulmbacher Reihe Band 9; 1989.
22 Adamsen CE, Moller JKS, Laursen K, Olsen K, Skibsted LH. Zn-porphyrin formation in cured meat products: Effect of added salt and nitrite. Meat Sci 2006;72:672-9.   DOI
23 Ramirez R, Cava R. Volatile profiles of dry-cured meat products from three different Iberian${\times}$duroc genotypes. J Agric Food Chem 2007;55:1923-31.   DOI
24 Berdague JL, Monteil P, Montel MC, Talon R. Effects of starter cultures on the formation of flavour compounds in dry sausage. Meat Sci 1993;35:275-87.   DOI
25 Hinrichsen L, Pedersen SB. Relationship among flavor, volatile compounds, chemical changes, and microflora in Italian-type dry-cured ham during processing. J Agric Food Chem 1995;43:2932-40.   DOI
26 Marco A, Navarro JL, Flores M. The sensory quality of dry fermented sausages as affected by fermentation stage and curing agents. Euro Food Res Technnol 2008;26:449-58.
27 Rotsatchakul P, Chaiseri S, Cadwallader KR. Identification of characteristic aroma components of Thai fried chili paste. J Agric Food Chem 2008;56:528-36.   DOI
28 Olesen PT, Meyer AS, Stahnke LH. Generation of flavour compounds in fermented sausage the influence of curing ingredients, Staphylococcus starter culture and ripening time. Meat Sci 2004;66:675-87.   DOI
29 Ansorena D, Gimeno O, Astiasaran I, Bello J. Analysis of volatile compounds by GC-MS of a dry fermented sausage: Chorizo De Pamplona. Food Res Int 2001;34:67-75.   DOI
30 Soto E, Hoz L, Ordonez JA, et al. Impact of feeding and rearing systems of Iberian pigs on volatile profile and sensory characteristics of drycured loin. Meat Sci 2008;79:666-76.   DOI