Premium
Biogenic amine formation in Turkish dry fermented sausage (sucuk) as affected by nisin and nitrite
Author(s) -
Kurt Şükrü,
Zorba Ömer
Publication year - 2010
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.4138
Subject(s) - cadaverine , tryptamine , putrescine , biogenic amine , chemistry , nisin , nitrite , tyramine , food science , spermidine , biochemistry , nitrate , organic chemistry , enzyme , serotonin , antimicrobial , receptor
BACKGROUND: The effects of nitrite (0, 100, and 200 mg kg −1 ) and nisin (0, 250, and 500 mg kg −1 ) on biogenic amine formation in sucuk were investigated by utilising a central composite design of response surface methodology. RESULTS: The addition of nitrite led to decreased levels of tryptamine, 2‐phenylethylamine, putrescine, cadaverine, tyramine, and histamine, whereas nisin decreased the tryptamine level and counts of lactic acid bacteria. However, nisin increased putrescine, cadaverine, and spermidine levels. Their interactive effect was also found to be significant ( P < 0.05) for putrescine values. CONCLUSION: The additional nitrite levels can be decreased by the addition of nisin, which will hinder biogenic amine formation. Copyright © 2010 Society of Chemical Industry