Kayseri Piyasasında Satışa Sunulan Endüstriyel Tip Fermente, Kasap ve Isıl İşlem Görmüş Sucukların Biyojen Amin Miktarlarının Belirlenmesi

Bu çalışmada Kayseri piyasasında farklı üretim tekniği uygulanarak satışa sunulan sucukların kalitesi belirlenerek ürünlerin daha güvenilir bir şekilde tüketiminin sağlanabilmesi amacıyla biyojen amin içerik ve miktarları incelenmiştir. Bu amaçla 10 endüstriyel tip fermente sucuk (A), 10 ısıl işlem görmüş sucuk (B) ve 20 geleneksel yöntem ile üretilmiş kasap sucuğu (C) olmak üzere toplam da 40 adet örnek piyasadan rastgele temin edilmiş ve Yüksek Basınç Sıvı Kromotografisi (HPLC)’nde 254 nm dalga boyu, 40oC kolon sıcaklığı ve 1 mL/dak akış hızı koşullarında sekiz farklı biyojen amin konsantrasyonu (putresin, kadaverin, tiramin, histamin, triptamin, feniletilamin, spermin ve spermidin) incelenmiştir. Elde edilen sonuçlara göre kadaverin, putresin ve tiramin konsantrasyonları diğer biyojen aminlere kıyasla daha yüksek değerlere ulaşmıştır. C grup sucukların özellikle putresin, kadaverin ve tiramin miktarı A ve B grubu sucuklardan oldukça fazla miktarda (P 0.05) görülmüştür. Genel olarak, kasap sucuklarının (C), ısıl işlem (B) ve endüstriyel tip fermente (A) sucuklardan biyojen amin miktarı açısından daha yüksek olduğu (P

Anahtar Kelimeler:

kasap sucuğu, ısıl işlem görmüş sucuk, fermente sucuk, biyojen amin

Determination of the Biogenic Amine Amounts of Industrial Type Fermented, Butcher's and Heat-Treated Sucuk Offered for Sale in Kayseri Market

In this study, the quality of sucuk offered for sale in Kayseri market by applying different production techniques was determined, and the content and amounts of biogenic amine were examined to ensure more reliable consumption of products. To this end, a total of 40 samples, including 10 industrial type fermented sucuk (A), 10 heat-treated sucuk (B), and 20 butcher's sucuk samples produced by the traditional method (C) were randomly obtained from the market, and eight different biogenic amine concentrations (putrescine, cadaverine, tyramine, histamine, tryptamine, phenylethylamine, spermine, and spermidine) were examined in High-Pressure Liquid Chromatography (HPLC) at a wavelength of 254 nm, 40 oC column temperature, and 1 ml/min flow rate. According to the results obtained, cadaverine, putrescine, and tyramine concentrations reached higher values compared to other biogenic amines. It was found that especially the amounts of putrescine, cadaverine, and tyramine of group C sucuk were quite higher compared to groups A and B sucuk (P 0.05). In general, it was determined that butcher's sucuk (C) had higher biogenic amine content compared to heat-treated (B) and industrial-type fermented (A) sucuk (P

Keywords:

Butcher's sucuk, Heat-treated suck, Fermented sucuk, Bigenic Amine,

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