The effect of potassium lactate on the free amino acid composition, lipid oxidation, colour, microbiological, and sensory properties of ready-to-eat pastırma, a dry-cured and dried meat product
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DOI: 10.1007/s13197-021-05137-x
Abstract: In this study, the effects of potassium lactate (PL, Potassium-L-2-hydroxy-propionate, Potassium-L-Lactate) usage (0%, 0.5%, 1.0%, 2.0% PL of curing mixture) in addition to NaCl and sodium nitrite as curing agent on the physico-chemical, microbiological and… read more here.
Keywords: rma; sensory properties; microbiological sensory; potassium lactate ... See more keywords
Volatile compounds and some physico-chemical properties of pastırma produced with different nitrate levels
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DOI: 10.5713/ajas.16.0512
Abstract: Objective The 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. Methods Pastırma samples… read more here.
Keywords: nitrate levels; volatile compounds; nitrate; different nitrate ... See more keywords