Observational analysis reports on physicochemical properties and free amino acids in pastırma, suggesting MTGase influences texture but not volatile compounds.
The effects of different levels of microbial transglutaminase (MTGase) at 0% (control), 0.25%, 0.50% and 1% on the physicochemical properties, volatile compounds and free amino acid composition of pastırma, a Turkish dry-cured meat product, were investigated. The MTGase treatment had no significant effect on the aw, L* and b* values of pastırma. The thiobarbituric acid reactive substances value decreased as the MTGase level increased. The maximum cutting force was found to be higher in enzyme-treated pastırma groups compared with the control. Enzyme treatment increased the maximum stress–relaxation force, but no statistical difference was observed between the 0.50% and 1% enzyme treatments. No significant differences were observed between groups in the volatile compound profile. However, in the correlation analysis, the control group showed a close correlation with the 0.25% MTGase group. This was also the case for the 0.5% and 1% MTGase groups. In the samples, glutamic acid, arginine, alanine, cystine and valine were determined to be the dominant free amino acids, and glutamic acid showed a close correlation with valine; lysine with arginine; and cystine with serine. MTGase had no significant effect on the total free amino acid content.
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Suncak et al. (2025) studied this question.
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