Effect of sodium replacement on the quality characteristics of pastırma (a dry-cured meat product)

Yalinkiliç, Barış; Kaban, Güzin; Kaya, Mükerrem

doi:10.1016/j.fshw.2022.07.007

Cited by 9 publications

(3 citation statements)

References 26 publications

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“…As shown in Table 1, the pH of samples was between 5.90-6.15, which was within a good range of pH value for dry-cured meat products. Among them, the pH values of the low-sodium salt groups (SPMA, SPM, SP, and SM) were slightly lower than those of S. The pH of S (6.11) was significantly higher than SPMA (5.86) and SM (5.90), because the binding of divalent salts to proteins resulted in a decrease in the pH value of the isoelectric point [20].…”

Section: Ph Shear Force and Colormentioning

confidence: 94%

Quality and Flavor Difference in Dry-Cured Meat Treated with Low-Sodium Salts: An Emphasis on Magnesium

Xiang,

Wang,

Guo

et al. 2024

Molecules

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The present study aimed to develop low-sodium curing agents for dry-cured meat products. Four low-sodium formulations (SPMA, SPM, SP, and SM) were used for dry-curing meat. The physicochemical properties and flavor of the dry-cured meat were investigated. The presence of Mg2+ ions hindered the penetration of Na+ into the meat. The weight loss, moisture content, and pH of all low-sodium salt groups were lower than those of S. Mg2+ addition increased the water activity (Aw) of SPMA, SPM, and SM. Dry-curing meat with low-sodium salts promoted the production of volatile flavor compounds, with Mg2+ playing a more prominent role. Furthermore, low-sodium salts also promoted protein degradation and increased the content of free amino acids in dry-cured meat, especially in SM. Principal component analysis (PCA) showed that the low-sodium salts containing Mg2+ were conducive to improving the quality of dry-cured meat products. Therefore, low-sodium salts enriched with Mg2+ become a desirable low-sodium curing agent for achieving salt reduction in dry-cured meat products.

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Section: Ph Shear Force and Colormentioning

confidence: 94%

Quality and Flavor Difference in Dry-Cured Meat Treated with Low-Sodium Salts: An Emphasis on Magnesium

Xiang,

Wang,

Guo

et al. 2024

Molecules

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“…Various traditional processing techniques, such as dehydration, salting, and fermentation, have been applied for centuries to prevent microbiological spoilage and extend the meat's shelf life. Among these techniques, dehydration provides a microbiologically safe product by reducing its water activity below critical levels [1][2][3]. Sometimes, salting or smoking is also used to enhance the effectiveness of this technique.…”

Section: Introductionmentioning

confidence: 99%

“…: Control sample: ground beef obtained from fresh meat 2. : Mix (1:1) of the control ground beef and the rehydrated ground beef dehydrated at 25 • C 3. : One hundred percent rehydrated ground beef after vacuum dehydration at 25 • C.…”

mentioning

confidence: 99%

Evaluation of the Use of Vacuum-Dehydrated Minced Meat in Beef Patty Production

Başlar,

Yalınkılıç,

Erol

et al. 2024

AgriEngineering

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This study aimed to determine the usage potential of vacuum-dehydrated ground beef in beef patty production. First, the fresh ground beef was dehydrated in vacuum dryers at 25, 35, and 45 °C for dehydration kinetics and color change. Then, the vacuum-dehydrated ground beef was rehydrated, and three different beef patties were separately produced using fresh ground beef, the rehydrated ground beef, and a mixture of the two (1:1). According to the results, the dehydration significantly decreased the L*, a*, and b* values of ground beef; however, after rehydration, the L* and b* values were not significantly different from the control values. The cooking loss for beef patties produced with rehydrated ground beef was higher than the control. However, there was no significant difference in the sensory of the beef patties among the treatments. In conclusion, there is potential for using vacuum-dehydrated ground beef in beef patty production.

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