1 Ocak 2022 Dergi makalesi Açık Erişim

Aksu, Muhammet Irfan; Erdemir, Ebru

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    "creators": [
      {
        "affiliation": "Eskisehir Osmangazi Univ, Fac Agr, Dept Food Engn, TR-26160 Eskisehir, Turkey", 
        "name": "Aksu, Muhammet Irfan"
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      {
        "affiliation": "Ibrahim Cecen Univ Agri, Hlth High Sch, Dept Nutr & Dietet, TR-04000 Agri, Turkey", 
        "name": "Erdemir, Ebru"
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    "description": "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 sensory properties of ready-to-eat pastirma were investigated. The usage of PL affected pastirma properties as pH (P < 0.01), TBARS (P < 0.01), salt (P < 0.01), residual nitrite content (P < 0.01), a* value (P < 0.01), microbial properties (P < 0.01) (total aerobic mesophylic bacteria, lactic acid bacteria, Micrococcus/Staphylococcus, yeast-mould count) and amino acid levels [lysine (P < 0.01), isoleucine (P < 0.01), leucine (P < 0.01), methionine (P < 0.05), phenylalanine (P < 0.01), valine (P < 0.05), threonine (P < 0.01), tryptophan (P < 0.05), aspartic acid (P < 0.05), glutamic acid (P < 0.05), asparagine (P < 0.05), serine (P < 0.01), histidine (P < 0.01), glycine (P < 0.01), alanine (P < 0.01), proline (P < 0.01), cystine (P < 0.05) and norvaline (P < 0.01)]. According to results of sensory analysis, the difference among pastirma samples including PL was not significant (P > 0.05).", 
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      "issue": "4", 
      "pages": "1288-1298", 
      "title": "JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE", 
      "volume": "59"
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    "publication_date": "2022-01-01", 
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      "title": "Dergi makalesi", 
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    "title": "The effect of potassium lactate on the free amino acid composition, lipid oxidation, colour, microbiological, and sensory properties of ready-to-eat pastirma, a dry-cured and dried meat product"
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