Determination of biogenic amines in sucuk

The biogenic amines content of sucuk (Turkish dry fermented sausage) were determined on 30 samples obtained from retail markets and butchers in Turkey. Also, pH and a w values, microbiological properties, and NPN levels of these samples were analyzed. The most important biogenic amines were tyramine...

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Bibliographic Details
Published in:Food control 2008-09, Vol.19 (9), p.868-872
Main Authors: Gençcelep, Hüseyin, Kaban, Güzin, Aksu, Muhammet İrfan, Öz, Fatih, Kaya, Mükerrem
Format: Article
Language:English
Subjects:
Biogenic amine
Dry fermented sausages
Enterobacteriaceae
Micrococcus
NPN
Staphylococcus
Sucuk
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Summary:The biogenic amines content of sucuk (Turkish dry fermented sausage) were determined on 30 samples obtained from retail markets and butchers in Turkey. Also, pH and a w values, microbiological properties, and NPN levels of these samples were analyzed. The most important biogenic amines were tyramine (range 2.4–676 mg/kg), followed by putrescine varied from not detected to 364 mg/kg. Histamine content was under 50 mg/kg in 80% of the samples while it was over 100 mg/kg in only one sample. Tryptamine was detected in 16 of 30 samples in the range of 1.2–82.3 mg/kg. Lactic acid bacteria, Micrococcus/ Staphylococcus and Enterobacteriaceae counts of samples varied from 2.84 to 8.85 log cfu/g,
ISSN:0956-7135
1873-7129
DOI:10.1016/j.foodcont.2007.08.013