Biogenic amines in Turkish sausages (sucuks)


Senoz B., Isikli N. , Coksoyler N.

JOURNAL OF FOOD SCIENCE, cilt.65, ss.764-767, 2000 (SCI İndekslerine Giren Dergi) identifier identifier

Özet

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 619.11 mg/kg. Statistically significant changes in amine levels of samples obtained from different producers were observed.