한국축산식품학회지 (Food Science of Animal Resources)

  • 제38권1호
  • /
  • Pages.152-161
  • /
  • 2018
  • /
  • 2636-0772(pISSN)
  • /
  • 2636-0780(eISSN)
한국축산식품학회 (Korean Society for Food Science of Animal Resources)
권호 표지
DOI QR코드

DOI QR Code

Biogenic Amine Formation in "Bez Sucuk," a Type of Turkish Traditional Fermented Sausage Produced with Different Meat: Fat Ratios

  • Cicek, Umran (Food Engineering Department, Engineering and Natural Sciences Faculty, Gaziosmanpasa University) ;
  • Tokatli, Kader (Food Engineering Department, Engineering and Natural Sciences Faculty, Gaziosmanpasa University)
  • 투고 : 2017.08.16
  • 심사 : 2018.01.23
  • 발행 : 2018.02.28
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

This study aims to evaluate biogenic amine levels of bez sucuks (BS) produced with different meat:fat ratios. For this, three BS groups were manufactured with meat:fat ratios of 90:10 (BS10), 80:20 (BS20), and 70:30 (BS30). The pH and water activity values and biogenic amine amounts of sucuk samples were determined during processing and storage periods and the pH values of the initial mixtures of BS samples were in the range 5.51-5.74, decreasing to 4.72-4.94 by the $14^{th}$ day. The water activity values of BS samples showed significant decreases as a result of the drying stage and reached to range 0.913-0.935 on the $14^{th}$ day of processing (p<0.05). Although BS10 had the highest tyramine (434.12 mg/kg), histamine (5.69 mg/kg), cadaverine (12.48 mg/kg), putrescine (17.83 mg/kg), 2-phenylethylamine (15.43 mg/kg), and tryptamine (122.41 mg/kg) levels at the end of processing stage (p<0.05), spermine and spermidine levels did not differ between the BS samples due to their utilization of different meat:fat ratios (p>0.05). Similarly, the tryptamine (205.11 mg/kg), putrescine (43.57 mg/kg), and tyramine (766.23 mg/kg) levels of BS10 were higher than BS20 and BS30 samples at the end of storage (p<0.05). The results showed that BS10 with the highest meat ratio had the highest tryptamine, putrescine, and tyramine levels at the end of the processing and storage period.

키워드

참고문헌

  1. Anonymous. 2002. Turkish Sucuk Standard, TS 1070, Turk Standardlari Enstitusu, Ankara, Available from: http://www.tse.org.tr. Accessed at Jan 01 2018.
  2. Anonymous. 2012. Republic of Turkey Ministry of Food, Agriculture and Livestock. Turkish Food Codex - Meat and Meat Products Communique. Communique number, 2012/74, Available from: http://tarim.gov.tr/Mevzuat/Turk-Gida-Kodeksi. Accessed at December 05, 2012.
  3. Ayhan K, Kolsarici N, Alsancak Ozkan G. 1999. The effects of a starter culture on the formation of biogenic amines in Turkish soudjouks. Meat Sci 53:183-188. https://doi.org/10.1016/S0309-1740(99)00046-7
  4. Baka AM, Papavergou EJ, Pragalaki T, Bloukas JG, Kotzekidou P. 2011. Effect of selected autochthonous starter cultures on processing and quality characteristics of Greek fermented sausages. LWT- Food Sci Technol 44:54-61. https://doi.org/10.1016/j.lwt.2010.05.019
  5. Bover-Cid S, Izquierdo-Pulido M, Vidal-Carou MC. 2001a. Changes in biogenic amine and polyamine contents in slightly fermented sausages manufactured with and without sugar. Meat Sci 57:215-221. https://doi.org/10.1016/S0309-1740(00)00096-6
  6. Bover-Cid S, Izquierdo-Pulido M, Vidal-Carou MC. 2001b. Effect of the interaction between a low tyramine-producing Lactobacillus and proteolytic staphylocci on biogenic amine production during ripening and storage of dry sausages. Int J Food Microbiol 65:113-123. https://doi.org/10.1016/S0168-1605(00)00525-0
  7. Bover-Cid S, Izquierdo-Pulido M, Vidal-Carou MC. 1999a. Effect of proteolytic starter cultures of Staphylococcus spp. on biogenic amine formation during the ripening of dry fermented sausages. Int J Food Microbiol 46:95-104. https://doi.org/10.1016/S0168-1605(98)00170-6
  8. Bover-Cid S, Schoppen S, Izquierdo-Pulido M, Vidal-Carou MC. 1999b. Relationship between biogenic amine contents and size of dry fermented sausages. Meat Sci 51:305-311. https://doi.org/10.1016/S0309-1740(98)00120-X
  9. Bozkurt H, Erkmen O. 2002. Effects of starter cultures and additives on the quality of Turkish style sausage (sucuk). Meat Sci 61:149-156. https://doi.org/10.1016/S0309-1740(01)00176-0
  10. Bozkurt H, Erkmen O. 2007. Effects of some commercial additives on the quality of sucuk (Turkish dry-fermented sausage). Food Chem 101:1465-1473. https://doi.org/10.1016/j.foodchem.2006.04.002
  11. Casquete R, Benito MJ, Martin A, Ruiz-Moyano S, Hernandez A, Cordoba MG. 2011. Effect of autochthonous starter cultures in the production of "salhichon", a traditional Iberian dry-fermented sausage, with different ripening process. LWT- Food Sci Technol 44:1562-1571. https://doi.org/10.1016/j.lwt.2011.01.028
  12. Cicek, U.; Kolsarici, N.; Candogan, K. 2015. The sensory properties of fermented turkey sausages: effect of processing methodologies and starter culture. J Food Process Preserv 39:6, 663-670. https://doi.org/10.1111/jfpp.12274
  13. Cicek U, Kose T. 2016. Physical and biochemical quality parameters of fermented beef sausages: Bez Sucuk. Acta Aliment Hung 45:3, 363-370. https://doi.org/10.1556/066.2016.0001
  14. Cicek U, Polat N. 2016. Investigation of physicochemical and sensorial quality of a type of traditional meat product: Bez sucuk. LWT- Food Sci Technol 65:145-151. https://doi.org/10.1016/j.lwt.2015.07.049
  15. De Mey E, De Klerck K, De Maere H, Dewulf L, Derdelinckx G, Peeters MC, Fraeye I, Heyden YV, Paelinck H. 2014. The occurrence of N-nitrosoamines, residual nitrite and biogenic amines in commercial dry fermented sausages and evaluation of their occasional relation. Meat Sci 96:821-828. https://doi.org/10.1016/j.meatsci.2013.09.010
  16. Ensoy U, Kolsarici N, Candogan K, Karslioglu B. 2010. Changes in biochemical and microbiological characteristics of turkey sucuks as affected by processing and starter culture utilization. J Muscle Foods 21:142-165. https://doi.org/10.1111/j.1745-4573.2009.00173.x
  17. Genccelep H, Kaban G, Kaya M. 2007. Effects of starter cultures and nitrite levels on formation of biogenic amines in sucuk. Meat Sci 77:424-430. https://doi.org/10.1016/j.meatsci.2007.04.018
  18. Gonzalez-Fernandez C, Santos EM, Jaime I, Rovira J. 2003. Influence of starter cultures and sugar concentrations on biogenic amine contents in chorizo dry sausage. Food Microbiol 20:275-284. https://doi.org/10.1016/S0740-0020(02)00157-0
  19. Ikonic P, Tasic T, Petrovic L, Skaljac S, Jokanovic M, Mandic A, Ikonic B. 2013. Proteolysis and biogenic amines formation during the ripening of Petrovska klobasa, traditional dry-fermented sausage from Northern Serbia. Food Control 30:69-75. https://doi.org/10.1016/j.foodcont.2012.06.021
  20. Karslioglu B, Ensoy-Cicek U, Kolsarici N, Candogan K. 2014. Lipolytic changes in fermented sausages produced with turkey meat: Effects of starter culture and heat treatment. Korean J Food Sci An 34:1, 40-48. https://doi.org/10.5851/kosfa.2014.34.1.40
  21. Komprda T, Nezlova J, Standara S, Bover-Cid S. 2001. Effect of starter culture and storage temperature on the content of biogenic amines in dry fermented sausage polican. Meat Sci 59:267-276. https://doi.org/10.1016/S0309-1740(01)00079-1
  22. Kurt S, Zorba O. 2009. The effects of ripening period, nitrite level and heat treatment on biogenic amine formation of "sucuk" - A traditional Turkish dry fermented sausage. Meat Sci 82:179-184. https://doi.org/10.1016/j.meatsci.2009.01.008
  23. Latorre-Moratalla ML, Veciana-Nogues T, Bover-Cid S, Garriga M, Aymerich T, Zanardi E, Ianeri A, Fraqueza MJ, Parata L, Drosinos EH, Laukova A, Talon R, Vidal-Carou MC. 2008. Biogenic amines in traditional fermented sausages produced in selected European countries. Food Chem 107:2, 912-921. https://doi.org/10.1016/j.foodchem.2007.08.046
  24. Latorre-Moratalla ML, Bover-Cid S, Talon R, Garriga M, Zanardi E, Iaieri A, Fraqueza MJ, Elias M, Drosinos EH, Vidal-Carou MC. 2010. Strategies to reduce biogenic amine accumulation in traditional sausage manufacturing. LWT-Food Sci Technol 43:20-25. https://doi.org/10.1016/j.lwt.2009.06.018
  25. Papavergou EJ. 2011. Biogenic amine levels in dry fermented sausage produced and sold in Greece. Procedia Food Sci 1:1126-1131. https://doi.org/10.1016/j.profoo.2011.09.168
  26. Papavergou EJ, Savvaidis IN, Ambrosiadis IA. 2012. Levels of biogenic amines in retail market fermented meat products. Food Chem 135:2750-2755. https://doi.org/10.1016/j.foodchem.2012.07.049
  27. Roseiro LC,Gomes A, Goncalves H, Sol M, Cercas R, Santos C. 2010. Effect of processing on proteolysis and biogenic amines formation in a Portuguese traditional dry-fermented ripened sauage "Chouriço Grosso de Estremoz e Borba PGI". Meat Sci 84:172-179. https://doi.org/10.1016/j.meatsci.2009.08.044
  28. Suzzi G, Gardini F. 2003. Biogenic amines in dry fermented sausages: a review. Int J Food Microbiol 88:41-54. https://doi.org/10.1016/S0168-1605(03)00080-1
  29. Tasic T, Ikonic P, Mandic A, Jokanovic M, Tomovic V, Savatic S, Petrovic L. 2012. Biogenic amines content in traditional dry fermented sausage Petrovska klobasa as possible indicator of good manufacturing practice. Food Control 23:107-112. https://doi.org/10.1016/j.foodcont.2011.06.019
  30. Tosukhowong A, Visessanguan W, Pumpuang L, Tepkasikul P, Panya A, Valyasevi R. 2011. Biogenic amine formation in Nham, a Thai fermented sausage, and the reduction by commercial starter culture, Lactobacillus plantarum BCC 9546. Food Chem 129:846-853. https://doi.org/10.1016/j.foodchem.2011.05.033