title: Volatile compounds and some physico-chemical properties of pastırma produced with different nitrate levels.
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 were produced under the controlled condition and analyses of volatile compounds, and thiobarbituric acid reactive substances (TBARS) as an indicator of lipid oxidation, non-protein nitrogenous matter content as an indicator of proteolysis, color and residual nitrite were carried out on the final product. The profile of volatile compounds of pastırma samples was analyzed by gas chromatography/mass spectrometry using a solid phase microextraction.
  
  
  RESULTS
  Nitrate level had a significant effect on pH value (p<0.05) and a very significant effect on TBARS value (p<0.01). No significant differences were determined in terms of awvalue, non-protein nitrogenous substance content, color and residual nitrite between pastırma groups produced by using different nitrate levels. Nitrate level had a significant (p<0.05) or a very significant (p<0.01) effect on some volatile compounds. It was determined that the amounts and counts of volatile compounds were lower in the 450 and especially 600 ppm nitrate levels than 150 and 300 ppm nitrate levels (p<0.05). While the use of 600 ppm nitrate did not cause an increase in residual nitrite levels, the use of 150 ppm nitrate did not negatively affect the color of pastırma. However, the levels of volatile compounds decreased with an increasing level of nitrate.
  
  
  CONCLUSIONS
  The use of 600 ppm nitrate is not a risk in terms of residual nitrite in pastırma produced under controlled condition, however, this level is not suitable due to decrease in the amount of volatile compounds.
authors.affiliation: Department of Food Engineering, Faculty of Agriculture, Atatürk University, Erzurum 25240, Turkey.
authors.forename: Ahmet
authors.initials: A
authors.lastname: Akköse
authors.affiliation: Department of Food Engineering, Faculty of Agriculture, Atatürk University, Erzurum 25240, Turkey.
authors.forename: Nazen
authors.initials: N
authors.lastname: Ünal
authors.affiliation: Department of Food Engineering, Faculty of Engineering, Iğdır University, Iğdır 76002, Turkey.
authors.forename: Barış
authors.initials: B
authors.lastname: Yalınkılıç
authors.affiliation: Department of Food Engineering, Faculty of Agriculture, Atatürk University, Erzurum 25240, Turkey.
authors.forename: Güzin
authors.initials: G
authors.lastname: Kaban
authors.affiliation: Department of Food Engineering, Faculty of Agriculture, Atatürk University, Erzurum 25240, Turkey.
authors.forename: Mükerrem
authors.initials: M
authors.lastname: Kaya
keywords: Nitrate; Non-protein Nitrogenous Matter (NPN-M); Pastırma; Thiobarbituric Acid Reactive Substances (TBARS); Volatile Compounds