Biogenic Amine Levels of Bez Sucuks – a Type of Traditional Fermented Beef Sausage

In this study, the determination of biogenic amine levels of bez sucuks was aimed. For this purpose, sucuk samples were obtained from 12 different manufacturers mainly consisting of butchers, and, the levels of tryptamine, phenylethylamine, putrescine, cadaverine, histamine, tyramine, spermidine and spermine were measured. It was seen that putrescine, cadaverine, histamine, tyramine and spermine levels of sucuks were in the ranges of 0.97-15.77 mg/kg, 0.53-9.03 mg/kg, 0.25-19.56 mg/kg, 64.11-275.81 mg/kg and 96.39-364.14 mg/kg, respectively. Although spermidine was not detected in one of the groups obtained from butchers, spermidine levels of other groups were between 8.06 mg/kg and 103.26 mg/kg. It was determined that tryptamine levels of sucuk samples ranged between 3.54 mg/kg and 32.76 mg/kg, except the group obtained from the butcher. Although histamine and cadaverine levels of bez sucuks were low, one of the groups obtained from small scaled facility had a quite high level of spermidine known as possible precursors of carcinogenic N-nitrosoamines.

Keywords:

fermented beef sausage, good manufacturing practice, biogenic amines, histamine putrescine.,

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Gaziosmanpaşa Üniversitesi Ziraat Fakültesi Dergisi-Cover

ISSN: 1300-2910
Yayın Aralığı: Yılda 3 Sayı
Başlangıç: 1985
Yayıncı: Tokat Gaziosmanpaşa Üniversitesi Ziraat Fakültesi Dergisi Yayın Ofisi