Yayın:
The effects of transglutaminase on the qualitative properties of different pastırma types

Basit Görünüm
dc.contributor.authorKaban, Güzin
dc.contributor.authorKaya, Mükerrem
dc.contributor.authorHazar, Fatma Yagmur
dc.date.accessioned2026-01-04T15:25:22Z
dc.date.issued2021-06-01
dc.description.abstractAbstract The aim of the study was to determine the effect of microbial transglutaminase enzyme (MTgase) on the volatile compound (VC) profile, free amino acid (FAA) composition, maximum cutting force and aw of pastirma types (sirt, kusgomu, sekerpare, kurek, and bohca). In addition, changes in pH, TBARS and instrumental color values during cold storage under MAP (70% N2 + 30% CO2) were examined for 6 months. Transglutaminase caused a decrease in the level of VCs. These treatment had a significant effect on FAA composition. VCs and FAA were affected by pastirma type factor. MTgase increased the maximum cutting force. The effect of transglutaminase on the pH was depends of pastirma types. Four pastirma types (sirt, kusgomu, kurek and bohca) without MTgase showed higher TBARS value than with MTgase. As storage time progressed, L* and a* values decreased depending on pastirma types. In all pastirma types pH ranged between 5.61 and 5.72 during cold storage under MAP condition.
dc.description.urihttps://doi.org/10.1016/j.lwt.2021.111289
dc.description.urihttps://dx.doi.org/10.1016/j.lwt.2021.111289
dc.description.urihttps://avesis.atauni.edu.tr/publication/details/fb236a6f-135a-44f2-a2a9-537e6c17fa36/oai
dc.identifier.doi10.1016/j.lwt.2021.111289
dc.identifier.issn0023-6438
dc.identifier.openairedoi_dedup___::1828906ad1b2d38b7b71f289268bc121
dc.identifier.orcid0000-0001-6720-7231
dc.identifier.scopus2-s2.0-85103327942
dc.identifier.startpage111289
dc.identifier.urihttps://hdl.handle.net/20.500.12597/38813
dc.identifier.volume145
dc.identifier.wos000663365700002
dc.language.isoeng
dc.publisherElsevier BV
dc.relation.ispartofLWT
dc.rightsOPEN
dc.titleThe effects of transglutaminase on the qualitative properties of different pastırma types
dc.typeArticle
dspace.entity.typePublication
local.api.response{"authors":[{"fullName":"KABAN, Güzin","name":"Güzin","surname":"Kaban","rank":1,"pid":{"id":{"scheme":"orcid","value":"0000-0001-6720-7231"},"provenance":null}},{"fullName":"KAYA, Mükerrem","name":"Mükerrem","surname":"Kaya","rank":2,"pid":null},{"fullName":"Hazar, Fatma Yagmur","name":"Fatma Yagmur","surname":"Hazar","rank":3,"pid":null}],"openAccessColor":"gold","publiclyFunded":false,"type":"publication","language":{"code":"eng","label":"English"},"countries":null,"subjects":[{"subject":{"scheme":"FOS","value":"0404 agricultural biotechnology"},"provenance":null},{"subject":{"scheme":"FOS","value":"0402 animal and dairy science"},"provenance":null},{"subject":{"scheme":"FOS","value":"04 agricultural and veterinary sciences"},"provenance":null}],"mainTitle":"The effects of transglutaminase on the qualitative properties of different pastırma types","subTitle":null,"descriptions":["Abstract The aim of the study was to determine the effect of microbial transglutaminase enzyme (MTgase) on the volatile compound (VC) profile, free amino acid (FAA) composition, maximum cutting force and aw of pastirma types (sirt, kusgomu, sekerpare, kurek, and bohca). In addition, changes in pH, TBARS and instrumental color values during cold storage under MAP (70% N2 + 30% CO2) were examined for 6 months. Transglutaminase caused a decrease in the level of VCs. These treatment had a significant effect on FAA composition. VCs and FAA were affected by pastirma type factor. MTgase increased the maximum cutting force. The effect of transglutaminase on the pH was depends of pastirma types. Four pastirma types (sirt, kusgomu, kurek and bohca) without MTgase showed higher TBARS value than with MTgase. As storage time progressed, L* and a* values decreased depending on pastirma types. In all pastirma types pH ranged between 5.61 and 5.72 during cold storage under MAP condition."],"publicationDate":"2021-06-01","publisher":"Elsevier BV","embargoEndDate":null,"sources":["Crossref"],"formats":null,"contributors":null,"coverages":null,"bestAccessRight":{"code":"c_abf2","label":"OPEN","scheme":"http://vocabularies.coar-repositories.org/documentation/access_rights/"},"container":{"name":"LWT","issnPrinted":"0023-6438","issnOnline":null,"issnLinking":null,"ep":null,"iss":null,"sp":"111289","vol":"145","edition":null,"conferencePlace":null,"conferenceDate":null},"documentationUrls":null,"codeRepositoryUrl":null,"programmingLanguage":null,"contactPeople":null,"contactGroups":null,"tools":null,"size":null,"version":null,"geoLocations":null,"id":"doi_dedup___::1828906ad1b2d38b7b71f289268bc121","originalIds":["S0023643821004424","10.1016/j.lwt.2021.111289","50|doiboost____|1828906ad1b2d38b7b71f289268bc121","3136072421","50|od______9933::96fa5eb76a3328703d772e92b7b1b6d6","fb236a6f-135a-44f2-a2a9-537e6c17fa36"],"pids":[{"scheme":"doi","value":"10.1016/j.lwt.2021.111289"}],"dateOfCollection":null,"lastUpdateTimeStamp":null,"indicators":{"citationImpact":{"citationCount":5,"influence":2.757234e-9,"popularity":5.494586e-9,"impulse":3,"citationClass":"C5","influenceClass":"C5","impulseClass":"C5","popularityClass":"C4"}},"instances":[{"pids":[{"scheme":"doi","value":"10.1016/j.lwt.2021.111289"}],"license":"Elsevier TDM","type":"Article","urls":["https://doi.org/10.1016/j.lwt.2021.111289"],"publicationDate":"2021-06-01","refereed":"peerReviewed"},{"alternateIdentifiers":[{"scheme":"doi","value":"10.1016/j.lwt.2021.111289"},{"scheme":"mag_id","value":"3136072421"}],"type":"Article","urls":["https://dx.doi.org/10.1016/j.lwt.2021.111289"],"refereed":"nonPeerReviewed"},{"alternateIdentifiers":[{"scheme":"doi","value":"10.1016/j.lwt.2021.111289"}],"type":"Article","urls":["https://avesis.atauni.edu.tr/publication/details/fb236a6f-135a-44f2-a2a9-537e6c17fa36/oai"],"publicationDate":"2021-06-01","refereed":"nonPeerReviewed"}],"isGreen":false,"isInDiamondJournal":false}
local.import.sourceOpenAire
local.indexed.atWOS
local.indexed.atScopus

Dosyalar

Koleksiyonlar

Publications