Biogenic Amines in Turkish Sausages (Sucuks)

ŞEnöz, B.; Işıklı, Nursel Develi; Çoksöyler, Nafi

doi:10.1111/j.1365-2621.2000.tb13583.x

Cited by 41 publications

(20 citation statements)

References 15 publications

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“…Rabie et al (2014) found that day 28 histamine in beef sausage was on the level of 31.24 mg/kg. The other author found a histamine level from 6.72 to 768 mg/kg in diff erent kinds of fermented meat products (Ansorena et al, 2002;Rabie et al, 2010;Şenöz et al, 2000). A higher (p < 0.05) concentration of tyramine was noted for salted (S, W) fermented beef 369.5 mg/kg and 437.50 mg/kg respectively compared with cured (62.60 mg/kg).…”

Section: Resultsmentioning

confidence: 94%

Evolution of free amino acids, biogenic amines and n-nitrosoamines throughout ageing in organic fermented beef

Wójciak¹,

Solska²

2016

Acta Sci Pol Technol Aliment

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Background. In recent years, interest in uncured meat products has grown and studies were carried out on the use of substances which could replace nitrites, such as acid whey. In spite of this problem in fermented meat products, there is no information regarding the eff ects of prolonged ageing on the formation of chemical (nitrosoamines, biogenic amines, secondary lipid oxidation products) and microbiological (L. monocytogenes, S. aureus, OLD) toxicants in fermented beef marinated with acid whey. The aim of this study was to determine the selected pathogenic bacteria, biogenic amines, N-nitrosamines contents in fermented beef subjected to extended ageing. Material and methods. In this study, selected pathogenic bacteria, N-nitrosamines, biogenic amines, amino acids, TBARS values changes during the ageing of fermented beef marinated with acid whey were analyzed in 0-, 2-and 36-month-old samples. Results. The pH values of fermented beef aged for 2 months (5.68, 5.49 and 5.68 respectively) were signifi cantly lower (p < 0.05) than those obtained after the end of the manufacturing ripening period (5.96, 5.97 and 5.74 respectively), which confi rmed the eff ectiveness of the fermentation process of acidifi cation on beef. The high Lactic Acid Bacteria content (5.64-6.30 log cfu/g) confi rmed this fi nding. Histamine was not detected in either of the products. The highest concentration of total biogenic amine (i.e. 1159.0 mg/kg) was found in fermented beef marinated with acid whey, whereas a total of only 209.8 mg/kg, was observed in control beef with nitrate and nitrite. N-nitrosamines were not detected in any of the ageing beef samples. Conclusion. In this study, marinating beef in acid whey did not inhibit the production of biogenic amines in the samples analyzed. The high concentration of FAAs, the potential precursor of BA, could lead to intense peptidase activity. The results obtained indicate that biogenic amines are not direct precursors for nitrosamines formation in fermented beef. The LAB strain from acid whey reduced the pH value during the fi rst stages of ageing and ensured the microbiological safety of the product not only in the fi rst stage of fermentation but also at the end of ageing (36 months).

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Section: Resultsmentioning

confidence: 94%

Evolution of free amino acids, biogenic amines and n-nitrosoamines throughout ageing in organic fermented beef

Wójciak¹,

Solska²

2016

Acta Sci Pol Technol Aliment

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“…The HPLC method used was modified method of Eerola, Hinkkanen, Lindfors, and Hirvi (1993) and Senoz, Isıklı, and Coksoyler (2000). This method involves dansyl derivatisation.…”

Section: Hplc Methodsmentioning

confidence: 99%

Commercial test kits and the determination of histamine in traditional (ethnic) fish products-evaluation against an EU accepted HPLC method

et al. 2011

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“…Histamine was also detected in Russian sausages, but usually not above 100 mg/kg (Hernandez-Jover et al, 1997). In the case of Turkish sausages, contents of 1,100 mg/kg of tyramine and 350 mg/kg of histamine were found in sucuks (Şenöz, Işıklı, & Çoksöyler, 2000), and 400 mg/kg of putrescine and 250 mg/kg of tyramine in soudjoucks (Ayhan, Kolsarici, & Özkan, 1999).…”

Section: Introductionmentioning

confidence: 94%

Evolution of amino acids and biogenic amines throughout storage in sausages made of horse, beef and turkey meats

2014

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The changes in concentration of free amino acids and biogenic amines, along 28 d of storage at 4 °C, were monitored in a wide range of European ripened sausages manufactured from horse, beef and turkey meats. Generally speaking, both chemical families became more concentrated with elapsing time -but rather distinct patterns were followed in each meat type: total free amino acids increased by 13-fold in the case of horse sausages, and 5-fold in the case of beef sausages, but decreased to one third in the case of turkey sausages; and total biogenic amines attained 730 mg/kg in turkey sausages, 500 mg/kg in beef sausages and 130 mg/kg in horse sausages by 28 d of refrigerated storage. For putrescine, maximum levels of 285 mg/kg were attained in turkey and 278 mg/kg in beef sausages; for cadaverine, maximum levels of 6 mg/kg in turkey and 9 mg/kg in beef; and for histamine, maximum levels of 263 mg/kg in turkey and 26 mg/kg in beef. Hence, public safety concerns may be raised in the case of turkey sausages.

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Biogenic Amines in Turkish Sausages (Sucuks)

Cited by 41 publications

References 15 publications

Evolution of free amino acids, biogenic amines and n-nitrosoamines throughout ageing in organic fermented beef

Evolution of free amino acids, biogenic amines and n-nitrosoamines throughout ageing in organic fermented beef

Commercial test kits and the determination of histamine in traditional (ethnic) fish products-evaluation against an EU accepted HPLC method

Evolution of amino acids and biogenic amines throughout storage in sausages made of horse, beef and turkey meats

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