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

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 pastırma types (sırt, kuşgömü, şekerpare, kürek, and bohça). 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 pastırma type factor. MTgase increased the maximum cutting force. The effect of transglutaminase on the pH was depends of pastırma types. Four pastırma types (sırt, kuşgömü, kürek and bohça) without MTgase showed higher TBARS value than with MTgase. As storage time progressed, L* and a* values decreased depending on pastırma types. In all pastırma types pH ranged between 5.61 and 5.72 during cold storage under MAP condition.