TY  - JOUR
T1  - EFFECT OF ENCAPSULATED STARTER CULTURE INCLUSION AND HEAT TREATMENT ON BIOGENIC AMINES CONTENT OF SUCUK
AU  - Bilenler, Tuğça
AU  - Karabulut, İhsan
PY  - 2019
DA  - October
DO  - 10.3153/FH19023
JF  - Food and Health
JO  - Food Health
PB  - Özkan ÖZDEN
WT  - DergiPark
SN  - 2602-2834
SP  - 215
EP  - 226
VL  - 5
IS  - 4
LA  - en
AB  - In this study, the effect of encapsulated starterculture (Lactobacillus plantarum plusStaphylococcus xylosus) inclusion on biogenic amines (BAs)content of sucuk was investigated comparatively in heat treated (at ~70°C for20 min) and fermented sucuks. Thehighest contents of histamine, which is known as the most toxic BA, wereobserved in the fermented samples including non-encapsulated (103.6 mg/kg) andencapsulated (102.3 mg/kg) starter cultures, while the lowest values weredetected in the heat treated sucuks (p< .05), including non-encapsulated (24.2 mg/kg) and encapsulated (21.4mg/kg) starter cultures, at the end of 45 days of storage. Based on theprincipal component analysis of the microbiological count and BAs content ofthe samples, the heat treated and encapsulated starter culture included sucuksdiscriminated themselves from control groups and non-encapsulated encapsulatedstarter culture included samples with lower histamine and tyramine contents aswell as their microbiological loads.
KW  - Biogen amine
KW  - Heat treated
KW  - Starter culture
KW  - Encapsulation
KW  - Sucuk
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UR  - https://doi.org/10.3153/FH19023
L1  - https://dergipark.org.tr/en/download/article-file/760525
ER  -