The effects of a starter culture on the formation of biogenic amines in Turkish soudjoucks

The effects of starter culture containing Lactobacillus sake, Pediococcus pentosaceus, Staphylococcus carnosus plus Staphylococcus xylosus on the formation of biogenic amines during ripening of Turkish soudjoucks were investigated. Determination of eight different biogenic amines was carried out by...

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Bibliographic Details
Published in:Meat science 1999-11, Vol.53 (3), p.183-188
Main Authors: Ayhan, Kamuran, Kolsarici, Nuray, Özkan, Güleren Alsancak
Format: Article
Language:English
Subjects:
Biological and medical sciences
Food industries
Food toxicology
Fundamental and applied biological sciences. Psychology
Meat and meat product industries
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Summary:The effects of starter culture containing Lactobacillus sake, Pediococcus pentosaceus, Staphylococcus carnosus plus Staphylococcus xylosus on the formation of biogenic amines during ripening of Turkish soudjoucks were investigated. Determination of eight different biogenic amines was carried out by reverse-phase high performance liquid chromatography (HPLC) using diode array detection. It was found that aerobic plate counts (APC) decreased in the samples with added starter culture. Lactic acid bacteria counts increased in both the controls and samples with added starter during ripening. Total Enterobacteriaceae (ENT) counts decreased on the 30th day for vacuum packed and starter added samples. Yeast counts decreased only in vacuum packed and starter added samples on the 30th day. No biogenic amines were found in ground meat samples. Putrescine (PU) and tyramine (TYR) were determined in all control samples during the storage at 4°C. Starter addition inhibited formation of PU but not TYR.
ISSN:0309-1740
1873-4138
DOI:10.1016/S0309-1740(99)00046-7