Ahhmed Abdulatef, Özcan Ceyda, Karaman Safa, Öztürk İsmet, Çam Mustafa, Fayemi Peter O, Kaneko Gen, Muguruma Michio, Sakata Ryoichi, Yetim Hasan
Food Engineering Department, Engineering Faculty, Erciyes University, Kayseri, Turkey.
Food Engineering Department, Engineering Faculty, Erciyes University, Kayseri, Turkey.
Meat Sci. 2017 May;127:35-44. doi: 10.1016/j.meatsci.2016.12.011. Epub 2016 Dec 23.
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.
研究了利用发酵大豆酱（味噌）作为替代风味涂层材料，以消除商业帕斯蒂马香肠中来自水泥的硫酸和 sotolone 化合物的难闻气味的效果。结果表明，味噌帕斯蒂马香肠（MP）和商业帕斯蒂马香肠（CP）与鲜肉相比具有更高的 L*值。虽然在所有肉类样品中均未检测到病原体，但 MP 中硬脂酸有统计学意义的增加（P<0.05），同时还观察到油酸和花生酸。SDS-PAGE 图谱表明，味噌对肌肉蛋白的影响比水泥更大，这表明味噌可以产生具有更好技术或营养特性的蛋白质和肽。在 MP 中未检测到任何导致难闻气味的含硫化合物。MP 中的柠檬烯、5 种酯、β-蒎烯和皂苷赋予其柑橘类水果香气，风味更顺滑、有烤香味且味道鲜美。这些发现表明，味噌含有良好的调味分子，可增强帕斯蒂马香肠的果香和品质。因此，用味噌层压腌制肉可作为水泥的替代品，用于生产保质期更长、风味更好的更健康的帕斯蒂马香肠。
