## 3 Results and Discussion
As shown in Table 5, nine aldehydes, seven ketones, eight alcohols, eight sulfur compounds, six esters, one furan, three terpenes, two aromatic hydrocarbons, and eight aliphatic hydrocarbons were detected in all the pastrma samples. In other studies on pastrma, many volatile compounds--including aliphatic hydrocarbons, esters, alcohols, sulfur compounds, aldehydes, terpenes, ketones, aromatic hydrocarbons, and furans--were identified during processing [14; 49]. These compounds formed as a result of amino acid catabolism, carbohydrate fermentation, lipid oxidation, and microbial activities [54]. The pastrma type had a significant (_p_ < 0.05) or very significant (_p_ < 0.01) effect on hexanal, 3-methyl butyraldehyde, decanal, 2,3-butanedione, 3-hydroxy-2-butanone, 6-methyl-5-hepten-2-one, 1-hexanol, ethanol, 2-etil-1-hexanol, 3-methyl-1-butanol, 1-(2-methoxypropoxy)-2-propanol, 2-propanol-1-thiol, 3,3'-thiobis-1-propen, 2,4-dimethl-thiophene, butanoic acid hexyl ester, hexanoic acid ethyl ester, 1R-alpha-pinene, 1,4- pentadiene and propene. The pastrma types showed a significant difference in terms of TBARS values. The change in the TBARS, which is an indicator of lipid oxidation, parallels the change in the volatile compound profile in pastrma types. Additionally, lipolytic activity, which occurs more frequently during oxidative and carbohydrate degradation, is greater in glycolytic muscles [45], which is thought to be the reason for the difference in volatile compounds in pastrma samples. As a matter of fact, while the glycogen formed aliphatic compounds of less than six carbons, such as acetone, ethanol, and heterocyclic volatile compounds with proteins, amino acids, peptides and polyunsaturated fatty acids formed aldehydes, alcohols, and ketones of more than five carbons through oxidation [55]. \begin{table}
\begin{tabular}{c c c c c} \hline \hline \multirow{2}{*}{**Factors**} & \multicolumn{2}{c}{_Microoccusl_} & \multirow{2}{*}{**Lactic Acid Bacteria**} & \multirow{2}{*}{**Yeast–Mold**} & \multirow{2}{*}{**Enterobacteriaceae**} \\  & _Staphylococcus_ & & & \\ \hline Pastrma Type (PT) & & & & \\ \hline Kusgomu & 7.47 \(\pm\) 0.36 \({}^{\text{a}}\) & 4.53 \(\pm\) 1.49 \({}^{\text{b}}\) & 4.93 \(\pm\) 0.85 \({}^{\text{c}}\) & \textless{}2 \\ Sirt & 6.55 \(\pm\) 0.29 \({}^{\text{b}}\) & 3.82 \(\pm\) 0.69 \({}^{\text{c}}\) & 4.91 \(\pm\) 0.73 \({}^{\text{c}}\) & \textless{}2 \\ Bohca & 7.85 \(\pm\) 0.25 \({}^{\text{a}}\) & 5.45 \(\pm\) 0.89 \({}^{\text{a}}\) & 6.64 \(\pm\) 0.31 \({}^{\text{a}}\) & \textless{}2 \\ Sekerpare & 7.63 \(\pm\) 0.44 \({}^{\text{a}}\) & 5.25 \(\pm\) 1.00 \({}^{\text{a}}\) & 5.82 \(\pm\) 0.55 \({}^{\text{b}}\) & \textless{}2 \\ Significance & ** & ** & ** \\ \hline Salt Level (SL) & & & & \\ \hline
3\% & 7.40 \(\pm\) 0.68 \({}^{\text{a}}\) & 5.40 \(\pm\) 1.13 \({}^{\text{a}}\) & 5.59 \(\pm\) 0.95 \({}^{\text{a}}\) & \textless{}2 \\
5\% & 7.38 \(\pm\) 0.60 \({}^{\text{a}}\) & 4.76 \(\pm\) 1.20 \({}^{\text{b}}\) & 5.56 \(\pm\) 0.99 \({}^{\text{a}}\) & \textless{}2 \\ Significance & NS & ** & NS & \\ PT \(\times\) SL & NS & ** & ** & \\ \hline \hline \end{tabular}  
* a–c: 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. NS: not significant.  
\end{table} 
Table 4: Overall effects of pastrma type and salt level on microbiological properties (mean value \(\pm\) standard deviation) (log cfu/g). The salt level showed a significant (\(p<0.05\)) or very significant (\(p<0.01\)) effect on acetaldehyde, 3-methyl butyraldehyde, benzaldehyde, 6-methyl-5-hepten-2-one, 2-ethyl-1-hexanol, di-2-propenyl disulfide, 3,3'-thiobis-1-propene, 2-pentyl-furane, D-limonene, beta-myrcene, and 1,4-pentadiene. High salt content regulates the activities of different enzymes, affecting lipid oxidation in foods as well as microbial reactions [56].