Free amino acids profile and quantities of ‘sırt’, ‘bohca’ and ‘sekerpare’ pastirma, dry cured meat products

Abstract

Significant differences were determined among pastirma types in some FAA. Analysis results indicated that quality and nutritional properties for different pastirma types are different. The most advantageous pastirma types in terms of FAA were bohca and sırt, which contain the highest quantity of threonine, methionine and valine.

A survey of the physico-chemical and microbiological quality of different pastırma types: a dry-cured meat product

“…Also, each type of pastırma has different shape and quality characteristics. Sırt pastırma ( Figure 1a) is one of the longest pastırma types which is rectangular, 60-70 cm long, 15-20 cm wide and 3-4 kg in weight (Ceylan & Aksu, 2011 (Tekinsen & Dogruer, 2000). Kuşgömü pastırma is triangular-shaped, 60-70 cm long, 8-10 cm wide and 1.0-1.2 kg in weight ( Figure 1b).…”

“…It is produced from muscles obtained from M. pectineus, M. gracilis, M. adductor, M. vastus medialis and M. quadratus lumborum. Şekerpare pastırma is rectangular-shaped, 50-60 cm long, 10-12 cm wide and 1.2-2.0 kg in weight, and it is produced from muscles of M. semimembranosus, M. semitendinosus, M. gastrocnemius (Figure 1d) (Ceylan & Aksu, 2011;Gokalp et al, 2010;Tekinsen & Dogruer, 2000). On the other hand, quality characteristics of pastırma is affected by a lot of factors such as animal feed levels, animal species, animal sex, cutting age and the carcass section.…”

“…In recent years, some studies related to pastırma types have been conducted on determining the free amino acid, moisture and pH values (Ceylan & Aksu, 2011). However, there is no study concerning the fatty acid composition and some physical, chemical and microbiological properties of pastırma types.…”

A survey of selected minerals in ready-to-eat pastırma types from different regions of Turkey using ICP/OES

“…Nevertheless, there were no significant differences (P > 0.05) in moisture levels among bohça, sırt, and şekerpare pastırma (Table 4). Ceylan and Aksu (8) determined that the average moisture values of sırt, bohça, and şekerpare pastırma were 47.17 ± 5.00, 46.61 ± 5.42, and 47.96 ± 3.21, respectively. They also reported that there was no statistically significant (P > 0.05) difference among types of pastırma for moisture values.…”

“…Studies determined that for each 1 kg of pastırma, 50.0 g of curing mixture [NaCl 47.25 g, KNO 3 0.75 g (or NaNO 2 0.25 g), glucose 1.0 g, sucrose 1.0 g, and a starter culture] could be used for dry curing (1,3). Ceylan and Aksu (8) reported that the amounts of free amino acids in the sırt, bohça, and şekerpare types of pastırma were generally different, and the most advantageous types of pastırma in terms of essential amino acids were bohça and sırt pastırma. Many studies have been conducted to determine the total amount of salt in pastırma.…”