The effects of ripening period, nitrite level and heat treatment on biogenic amine formation of “sucuk” – A Turkish dry fermented sausage

Biogenic amine formation in Turkish dry fermented sausage (sucuk) as affected by nisin and nitrite

“…4). The findings of previous investigations8, 13, 14 support this result for sucuk production. The effect of nisin was not found to result in significant effects ( P > 0.05) on tyramine levels (Table 3).…”

“…Sucuk was prepared according to the following recipe:8 84.6% meat (beef), 9.4% lamb tail fat, 1.9% salt, 0.94% garlic, 0.66% red pepper, 0.47% black pepper, 0.85% cumin, 0.24% allspice, 0.47% sugar and 0.47% phosphate (K 2 HPO 4 ; Merck). The meat and fat pieces (∼4 cm 3 in size), spices, garlic, salt, sugar, and phosphate were mixed and minced in a grinder (Cem, Turkey).…”

Biogenic amines in meat and meat products and its public health significance: a review

“…Sausage containing potassium sorbate, and ascorbic acid showed a significant reduction in biogenic amine accumulation (Bozkurt and Erkmen 2004). Sodium nitrites (45 to 195 ppm) in sausage decreased biogenic amine production, (Kurt and Zorba 2009). This confirms the findings of Bozkurt and Erkmen (2004) that sodium nitrite and sodium nitrate inhibit biogenic amine production.…”

The Effect of Dried Mushroom (Agaricus Bisporus) Addition on Microbiological Quality and Biogenic Amine Contents in Sucuk Production

“…Gençcelep et al (2007) and Kurt and Zorba (2009) reported that the effect of nitrite was found to be significant on tyramine and putrescine, as tyramine values decreased with increasing nitrite levels. These could be attributed to the antimicrobial effect of nitrite on proteolytic organisms, which causes tyramine formation.…”