Determination of biogenic amines in sucuk

Genccelep H., Kaban G., Aksu M. İ., Öz F., Kaya M.

FOOD CONTROL, vol.19, no.9, pp.868-872, 2008 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 19 Issue: 9
  • Publication Date: 2008
  • Doi Number: 10.1016/j.foodcont.2007.08.013
  • Journal Name: FOOD CONTROL
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.868-872
  • Keywords: biogenic amines sucuk, dry fermented sausages, NPN, enterobacteriaceae, TURKISH STYLE SAUSAGE, STARTER CULTURES, QUALITY, STORAGE, MEAT, MICROORGANISMS, TEMPERATURE, ADDITIVES
  • Eskisehir Osmangazi University Affiliated: No


The biogenic amines content of sucuk (Turkish dry fermented sausage) were determined on 30 samples obtained from retail markets and butchers in Turkey, Also, pH and a, values, microbiological properties, and NPN levels of these samples were analyzed. The most important biogenic amines were tyramine (range 2.4-676 mg/kg), followed by putrescine varied from not detected to 364 mg/kg. Histamine content was under 50 mg/kg in 80% of the samples while it was over 100 mg/kg in only one sample. Tryptamine was detected in 16 of 30 samples in the range of 1.2-82.3 mg/kg.