title: Utilization of fermented soybeans paste as flavoring lamination for Turkish dry-cured meat.
abstract: The effects of utilizing fermented soybeans paste (miso) as an alternative flavor-coating material for eliminating unpleasant odor of sulphuric and sotolone compounds from cemen in commercial pastirma were investigated. Results showed that miso-pastirma (MP) and commercial pastirma (CP) had higher L* values in comparison with the fresh meat. While no pathogen was detected in all the meat samples, statistically significant stearic acid was increased (P<0.05) and also oleic and arachidic acids were observed in MP. SDS-PAGE patterns indicated that miso had higher impacts on muscle proteins than cemen suggesting that miso can generate proteins and peptides with better technological or nutritional properties. None of the sulphur containing compounds responsible for unpleasant odor was detected in MP. Limonene, 5 esters, beta-pinene and saponins in MP contributed to citrus fruit aroma with smoother, roasty flavor and delicious taste. These findings suggest that miso contain good flavoring molecules for enhancing fruity smell and quality of pastirma. Thus, laminating cured meat with miso can be used as an alternative to cemen for producing healthier pastirma with extended shelf life and better flavor.
authors.affiliation: Food Engineering Department, Engineering Faculty, Erciyes University, Kayseri, Turkey. Electronic address: latef.ml@gmail.com.
authors.forename: Abdulatef
authors.initials: A
authors.lastname: Ahhmed
authors.affiliation: Food Engineering Department, Engineering Faculty, Erciyes University, Kayseri, Turkey.
authors.forename: Ceyda
authors.initials: C
authors.lastname: Özcan
authors.affiliation: Food Engineering Department, Engineering Faculty, Erciyes University, Kayseri, Turkey.
authors.forename: Safa
authors.initials: S
authors.lastname: Karaman
authors.affiliation: Food Engineering Department, Engineering Faculty, Erciyes University, Kayseri, Turkey.
authors.forename: İsmet
authors.initials: İ
authors.lastname: Öztürk
authors.affiliation: Food Engineering Department, Engineering Faculty, Erciyes University, Kayseri, Turkey.
authors.forename: Mustafa
authors.initials: M
authors.lastname: Çam
authors.affiliation: Food Engineering Department, Engineering Faculty, Erciyes University, Kayseri, Turkey.
authors.forename: Peter O
authors.initials: PO
authors.lastname: Fayemi
authors.affiliation: Department of Biology, School of Arts and Sciences, University of Houston-Victoria, TX, USA.
authors.forename: Gen
authors.initials: G
authors.lastname: Kaneko
authors.affiliation: Department of Nutrition Management, Faculty of Health and Nutrition, Minami- Kyushu University, Miyazaki, Japan.
authors.forename: Michio
authors.initials: M
authors.lastname: Muguruma
authors.affiliation: Laboratory of Food Science, School of Veterinary Medicine, Azabu University, Sagamihara, Japan.
authors.forename: Ryoichi
authors.initials: R
authors.lastname: Sakata
authors.affiliation: Food Engineering Department, Engineering Faculty, Erciyes University, Kayseri, Turkey.
authors.forename: Hasan
authors.initials: H
authors.lastname: Yetim
mesh_terms: D000818:Animals; D000081008:Bicyclic Monoterpenes; D001643:Bridged Bicyclo Compounds / Q000032:analysis; D002417:Cattle; D003116:Color; D053138:Cyclohexenes / Q000032:analysis; D004952:Esters / Q000032:analysis; D005227:Fatty Acids / Q000032:analysis; D005285:Fermentation; D005421:Flavoring Agents; D005511:Food Handling / Q000379:methods*; D005519:Food Preservation / Q000379:methods; D005663:Furans / Q000032:analysis; D006801:Humans; D000077222:Limonene; D008460:Meat / Q000032:analysis*; D008461:Meat Products / Q000032:analysis; D039821:Monoterpenes / Q000032:analysis; D009124:Muscle Proteins / Q000032:analysis; D009812:Odorants / Q000032:analysis; D012503:Saponins / Q000032:analysis; D012639:Seeds / Q000737:chemistry*; D045730:Soy Foods / Q000032:analysis; D013025:Glycine max / Q000737:chemistry*; D013457:Sulfur Compounds / Q000032:analysis; D013649:Taste; D013729:Terpenes / Q000032:analysis; D014421:Turkey
chemical_list: D000081008:Bicyclic Monoterpenes; D001643:Bridged Bicyclo Compounds; D053138:Cyclohexenes; D004952:Esters; D005227:Fatty Acids; D005421:Flavoring Agents; D005663:Furans; D039821:Monoterpenes; D009124:Muscle Proteins; D012503:Saponins; D013457:Sulfur Compounds; D013729:Terpenes; C054511:4,5-dimethyl-3-hydroxy-2(5H)-furanone; C010789:beta-pinene; D000077222:Limonene
keywords: Alternative coating; Dry-cured meat; Food flavor; Japanese miso