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

Abstract

ObjectiveThe aim of the study was to evaluate the effects of different nitrate levels (150, 300, 450, and 600 ppm KNO3) on the volatile compounds and some other properties of pastırma.MethodsPastırma 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.ResultsNitrate 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 aw 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.ConclusionThe 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.

Volatile compounds of pastırma under different curing processes

“…A total of 45 volatile compounds, including alcohols, aldehydes, ketones, aliphatic and aromatic hydrocarbons, terpenes, sulphur compounds, esters, furans, nitrogenous compounds, were identified in pastırma samples. Similarly, in previous studies, compounds such as esters, aliphatic and aromatic hydrocarbons, sulphur compounds, alcohols, aldehydes, ketones, terpenes and furans have been identified in pastırma (Akköse et al, ; Kaban, ; Kaban & Kaya, ).…”

“…Alcohols significantly contribute to the aroma of dry cured meat products due to their low odor threshold values (Kaban, , ; Lorenzo, ; Lorenzo & Carballo, ). Akköse et al () also found only 3,5‐octadiene‐2‐ol as alcohol in pastırma and reported that nitrate level had no significant effect on this compound. On the other hand, 15 compounds in the alcohol group were determined in dry cured bacon (Wu et al, ).…”

“…In addition, toluene has been identified as a major component among aromatic hydrocarbons in pastırma (Kaban, ). Akköse et al () identified three aliphatic hydrocarbons in pastırma samples, and emphasized that different levels of nitrate have a significant effect on two of these compounds (hexane and tridecane).…”

“…The temperature in the curing stage can vary between 4 and 10°C (Kaban, ; Uğuz, Soyer, & Dalmış, ). While nitrate is generally used as a curing agent in the production of this traditional product, nitrite is also used (Akköse, Ünal, Yalınkılıç, Kaban, & Kaya, ; Kaban, ; Uğuz et al, ). However, nitrate converts to nitrite to perform the expected functions.…”

“…In pastırma, a short production time leads to a limited number of volatile compounds (Kaban, ). There are limited number of studies researching the volatile compound profile in pastırma (Akköse et al, ; Kaban, ; Kaban & Kaya, ). Morever, there is no information about effects of different curing conditions (curing temperature and nitrate/nitrite) on volatile compounds in pastırma.…”