The effects of potassium lactate used in pastirma production on protein oxidation, free amino acids and some other qualitative properties

In this study, the meats used in pastırma production were cured with different combinations of NaCl + potassium lactate (PL), and researched the effects of curing combinations on the protein oxidation, the free amino acid (FAA) and some other qualitative properties of the final product (pastırma). For this purpose, the meats used in pastırma production were cured with 4 different curing compounds: 1) Control: 5% NaCl, 2) 4% NaCl + 1% PL, 3) 3% NaCl + 2% PL and 4) % 2% NaCl + 3% PL. Moisture, pH, TBARS, colour (L*, a*, b*), free amino acid and protein oxidation values, the total aerobic mesophilic bacteria (TAMB), lactic acid bacteria (LAB), Micrococcus/Staphylococcus, yeast-mold and Enterobactericeae counts were determined at the raw materials and final product. In addition to these analyzes in pastırma, the amount of salt and sensorial properties were determined. It was found that protein oxidation, TBARS and salt values decreased while potassium lactate level used in the research increased, but protein oxidation and TBARS values increased during the production stages. It was found that the use of potassium lactate in the pastırma production has a very important effect on other SAAs except valine, tryptophan (essential amino acids), asparagine, arginine and norvaline (non-essential amino acids). It was determined that the potassium lactate level and the production stages (p<0.01) have significant effects on the moisture and pH values. It was found that control and the group with 2% PL have higher moisture and pH values than in the groups with 1% and 3%. It was determined that potassium lactate level and production stages have significant effects on L *, a * and b * values, and there were the highest L * value in the control group, the highest a * value in the group with 3% PL. Potassium lactate level has a very significant effect on TAMB, LAB and yeast-mold counts, but it has no effect on Micrococcus/Staphylococcus counts. The number of Enterobacteriaceae was found <2.00 cfu/g in all pastırma groups. It was determined that the use of potassium lactate has no significant effect on the cross section color, brittleness, texture and structure and general liking degree of the final product pastırma, but it has very important effects on taste and aroma and salinity value. According to the results of sensory analysis and other qualitative characteristics, it was reached the conclusion that the use of potassium lactate at 1% level at the curing stage of pastırma production is appropriate.