In this study, the effects of potassium lactate (PL, Potassium-L-2-hydroxy-propionate, Potassium-L-Lactate) usage (0%, 0.5%, 1.0%, 2.0% PL of curing mixture) in addition to NaCl and sodium nitrite as curing agent on the physico-chemical, microbiological and sensory properties of ready-to-eat pastirma were investigated. The usage of PL affected pastirma properties as pH (P<0.01), TBARS (P<0.01), salt (P<0.01), residual nitrite content (P<0.01), a* value (P<0.01), microbial properties (P<0.01) (total aerobic mesophylic bacteria, lactic acid bacteria, Micrococcus/Staphylococcus, yeast-mould count) and amino acid levels [lysine (P<0.01), isoleucine (P<0.01), leucine (P<0.01), methionine (P<0.05), phenylalanine (P<0.01), valine (P<0.05), threonine (P<0.01), tryptophan (P<0.05), aspartic acid (P<0.05), glutamic acid (P<0.05), asparagine (P<0.05), serine (P<0.01), histidine (P<0.01), glycine...

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