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Biogenic Amines in Turkish Sausages (Sucuks)
Author(s) -
ŞEnöz B.,
Işikli N.,
ÇOksöyler N.
Publication year - 2000
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2000.tb13583.x
Subject(s) - tryptamine , tyramine , chemistry , dansyl chloride , biogenic amine , starter , derivatization , chromatography , cadaverine , amine gas treating , high performance liquid chromatography , food science , perchloric acid , putrescine , biochemistry , organic chemistry , receptor , enzyme , neurotransmitter
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.