Journal
FOOD CONTROL
Volume 19, Issue 9, Pages 868-872Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodcont.2007.08.013
Keywords
biogenic amines sucuk; dry fermented sausages; NPN; enterobacteriaceae
Categories
Ask authors/readers for more resources
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, 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 logcfu/g, < 2.00 to 6.74 logcfu/g, and < 2.00 to 5.04 logcfu/g, respectively. pH values were varied between 4.53 and 6.29 while water activity (a(w)) were measured to be between 0.761 and 0.960, NPN values were determined to be between 1.47% and 4.10%. Generally, total amine content was high in samples that had high NPN levels. (C) 2007 Elsevier Ltd. All rights reserved.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available