## 3 Results and Discussion
\begin{table}
\begin{tabular}{c c c c c} \hline \hline
**Factors** & **Acid Lipase (U)** & **Phospholipase (U)** & **Neutral Lipase (U)** & **TBARS (\(\mu\)mol MDA/kg)** \\ \hline Pastrrma Type (PT) & & & & \\ \hline Kusgomu & 0.86 \(\pm\) 0.09 b & 0.77 \(\pm\) 0.07 a & 1.29 \(\pm\) 0.06 a & 30.16 \(\pm\) 4.11 a \\ Sirt & 1.11 \(\pm\) 0.13 a & 0.55 \(\pm\) 0.11 b & 1.14 \(\pm\) 0.10 b & 30.22 \(\pm\) 4.89 a \\ Bohca & 0.70 \(\pm\) 0.14 c & 0.36 \(\pm\) 0.07 c & 0.91 \(\pm\) 0.10 c & 23.47 \(\pm\) 2.49 b \\ Sekerpare & 0.66 \(\pm\) 0.04 c & 0.29 \(\pm\) 0.05 d & 0.98 \(\pm\) 0.10 c & 22.40 \(\pm\) 1.88 b \\ Significance & ** & ** & ** & ** \\ \hline Salt Level (SL) & & & & \\ \hline
3\% & 0.86 \(\pm\) 0.17 a & 0.54 \(\pm\) 0.21 a & 1.12 \(\pm\) 0.14 a & 25.45 \(\pm\) 4.68 b \\
5\% & 0.81 \(\pm\) 0.25 b & 0.45 \(\pm\) 0.19 b & 1.04 \(\pm\) 0.20 b & 27.68 \(\pm\) 5.24 a \\ Significance & * & ** & * & * \\ PT \(\times\) SL & ** & ** & NS & NS \\ \hline \hline \end{tabular} a-d: Any two means in the same column that have the same letters in the same section are not significantly different at \(p>0.05\), **\(p<0.01\), *\(p<0.05\), NS: not significant.  
\end{table} 
Table 3: Overall effects of pastrrma type and salt level on enzyme activity and TBARS (mean value \(\pm\) standard deviation). due to the decrease in water activity. [PERSON] et al. [48] reported the inhibitive effect of salt on neutral lipase and acid esterase activities. Pastrma type significantly affected TBARS, a biomarker of lipid oxidation (\(p<0.01\)). In addition, the kusgomu and surt types had higher TBARS values than the bohca and sekerpare (Table 3). [PERSON] et al. [49] also reported that the TBARS values of kusgomu and surt were higher than those of other types. It is thought that this is caused by the change in the fat ratio, especially in different muscles. Otherwise, the salt level significantly affected the TBARS, and the TBARS value increased as the salt level increased from 3% to 5% (Table 3). Other studies have also shown that increasing the salt level in dry-cured meat products increases the TBARS [7; 38; 50]. This result is thought to be due to the salt's prooxidant activity. Salt's prooxidant activity is achieved by enabling the access of oxidizing agents to the lipid substrate by disrupting cell membrane integrity, releasing iron ions from molecules, or inhibiting the function of antioxidant enzymes [51]. Catalase-positive cocci (mainly coagulase-negative staphylococci) are the predominant microorganisms in the microbiota of pastrma [14]. As shown in Table 4, _Microoccus_/_Staphylococcus_ were the predominant microbiota in all pastrma types, and the lowest average was detected in the surt pastrma. These microorganisms are not affected by  
Figure 3: The effect of pastrma type and salt level interaction on acid lipase (**a**) and phospholipase (**b**). a-d: Different small letters indicate significant differences between pastrma type for salt level. A–B: Different capital indicates significant differences between salt level for pastrma type (mean \(\pm\) standard deviation). the increase in salt level because of their salt resistance (Table 4). Significant differences were observed among the pastrma types in terms of lactic acid bacteria (LAB). However, while the LAB were not affected by the salt level in sirt or bohca, the increase in the salt level in the other pastrma types caused a decrease in the LAB (Figure 4a). Salt can cause osmotic pressure inside and outside microorganism cells and disrupt the normal physiological activities of microorganisms [52]. The highest average yeast-mold count of pastrma types was detected in the bohca samples (Table 4). The change in salt level only affected the yeast-mold count of the kusgomu and decreased as the salt level increased (Figure 4b). The Enterobacteriaceaeae count was below the detectable limit (<2 log cfu/g) in all groups. Other studies have shown that the number of Enterobacteriaceaeae decreases as production progresses [14; 53].