Journal of Food Science · 2000 · 48 citations · 16 references
AgricultureAnimal SciencesFood ScienceFood AnalysisFood ChemistryMeat ScienceFermented Meat ProductsFood FermentationMeat CompositionMeat SafetyFermented Meat ProcessingFermented Sausage QualityMeat FermentationMeat Fermentation BiochemistryProcessing Effects On Meat QualitySausage Processing
ABSTRACT In this study, Turkish fermented sausage (sucuk) samples from different producers were examined with respect to their biogenic‐amine contents, including histamine, tryptamine, and tyramine. The difference between amine levels of the samples produced through a starter‐facilitated process and those produced without using a starter was investigated. Amines were extracted from the samples using perchloric acid and analyzed by HPLC in an ODS 2 column with a UV/VIS detector at 254 nm after derivatization with dansyl chloride. Histamine and tyramine were found in all samples in the range of 6. 72 to 362. 22 and 208. 66 to 1173. 28 mg/kg, respectively. Tryptamine was detected in 15 out of 20 samples in the range of 25. 01 to 619. 11mg/kg. Statistically significant changes in amine levels of samples obtained from different producers were observed.
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