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

Year 2016, , 142 - 148, 16.05.2016
https://doi.org/10.13002/jafag942

Abstract

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.

References

  • Ansorena D, Montel MC, Rokka M, Talon R, Eerola S, Rizzo A, Raemaekers M and Demeyer D (2002). Analysis of biogenic amines in northern and southern European sausages and role of flora in amine production. Meat Science, 61: 141-147.
  • Ayhan K, Kolsarıcı N and Özkan GA (1999). The effects of a starter culture on the formation of biogenic amines in Turkish soudjoucks. Meat Science, 53(3): 183-8.
  • Bover-Cid S, Hughas M, Izquierdo-Pulido M and Vidal-Carou MC (2001a). Amino acid-decarboxylase activity of bacteria ısolated from fermented pork sausages. International Journal of Food Microbiology, 66: 185-189.
  • Bover-Cid S, Miguelez-Arrizado MJ and Vidal-Carou MC (2001b). Biogenic amin accumulation in ripened sausages affected by the addition of sodium sulphite. Meat Science, 59: 391-396.
  • Bover-Cid S, Izquierdo-Pulido M and Vidal-Carou MC (2001c). Effect of the interaction between a low tyramine-producing Lactobacillus and proteolytic Staphylococcus on biogenic amine production during ripening and storage of dry sausages. International Journal of Food Microbiology, 65: 113-123.
  • Bozkurt H and Erkmen O (2002). Effects of starter cultures and additives on the quality of Turkish style sausage (sucuk). Meat Science, 61: 149-156.
  • Bozkurt H and Erkmen O (2004). Effects of temperature, humidity and additives on the formation of biogenic amines in sucuk during ripening and storage periods. Food Science and Technology International, 10(1): 21-28.
  • Bozkurt H and Erkmen O (2007). Effects of some commercial additives on the quality of sucuk (Turkish dry-fermented sausage). Food Chemistry, 101: 1465–1473.
  • Candoğan K (2000). Bacterial starter cultures, aging and fermentation effects on some characteristics of fermented beef sausages. University of Clemson, PhD thesis. Clemson, USA.
  • Çiçek Ü, Kolsarıcı N and Candoğan K (2015). The sensory properties of fermented turkey sausages: Effects of processing methodologies and starter culture. Journal of Food Processing and Preservation, 39(6): 663-670.
  • Çolak H and Uğur M (2002). Farklı muhafaza sıcaklığı ve süresinin fermente sucuklarda biyojen aminlerin oluşumu üzerine etkisi. Turkish Journal of Veterinary and Animal Science, 26: 779-784.
  • De Mey E, De Klerk K, De Maere H, Dewulf L, Derdelinckx G, Peeters MC, Farye I, Heyden YV and 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 Science, 96: 821-828.
  • Ekici K, Şekeroğlu R, Sancak YC and Noyan T (2004). A Note on histamine levels in Turkish style fermented sausages. Meat Science, 68(1): 123-125.
  • Erkmen O and Bozkurt H (2004). Quality characteristics of retailed sucuk (Turkish Dry Fermented Sausage). Food Technology and Biotechnology, 42(1): 63-69.
  • Gençcelep H (2006). Sucuk üretiminde değişik starter kültürler ve farklı nitrit seviyelerinin biyojen amin oluşumu üzerine etkileri. Atatürk Üniversitesi Fen Bilimleri Enstitüsü, Doktora Tezi, Erzurum, Turkiye.
  • Gençcelep H, Kaban G, Aksu Mİ, Öz F and Kaya M (2007). Determination of biogenic amines in sucuk. Food Control, 19: 868-872.
  • Kaval N, Öncül N, Yıldırım Z and Ensoy Ü (2010). Tokat bez sucuğunun mikrobiyolojik niteliklerinin incelenmesi. 1st International Symposium on Traditional Foods from Adriatic to Caucasus, April 15-17, p. 418, Tekirdağ, Turkey.
  • Latorre-Moratalla ML, Bover-Cid S, Talon R, Garriga M, Zanardi E, Ianieri A, Fraqueza M, Elias M, Drosinos EH and Vidal-Carou MC (2010). Strategies to reduce biogenic amine accumulation in traditional sausage manufacturing. LWT- Food Science and Technology, 43(1): 20-25.
  • Papavergou EJ (2011). Biogenic amine levels in dry fermented sausages produced and sold in Greece. Procedia Food Science, 1: 1126-1131.
  • Papavergou EJ, Savvaidis IN and Ambrosiadis A (2012). Levels of biogenic amines in retail market fermented meat products. Food Chemistry, 135: 2750-2755.
  • Polat N (2010). Tokat bez sucuğunun geleneksel yöntem ve farklı et:yağ oranları kullanılarak üretilmesi.Gaziosmanpaşa Üniversitesi Fen Bilimleri Enstitüsü, Yüksek lisans tezi, Tokat, Türkiye.
  • Suzzi G and Gardini F (2003). Biogenic amines in dry fermented sausages: A Review. International Journal of Food Microbiology, 88(1): 41-54.
  • Tosukhowong A, Visessanguan W, Pumpuang L, Tepkasikul P, Panya A and Valyasevi R (2011). Biogenic amine formation in Nham, a Thai fermented sausage, and the reduction by commercial starter culture, Lactobacillus plantarum BCC9546. Food Chemistry, 129: 846-853.
  • Turhan S, Temiz H and Üstün NŞ (2010). Bez sucukların bazı fiziksel ve kimyasal özelliklerinin belirlenmesi. 1st International Symposium on Traditional Foods from Adriatic to Caucasus. April 15-17, p. 422-424, Tekirdağ, Turkey.
  • Şenöz B, Işıklı N and Çoksöyler N (2000). Biogenic amines in Turkish sausages (Sucuks). Journal of Food Science, 65(5): 764-767.
Year 2016, , 142 - 148, 16.05.2016
https://doi.org/10.13002/jafag942

Abstract

References

  • Ansorena D, Montel MC, Rokka M, Talon R, Eerola S, Rizzo A, Raemaekers M and Demeyer D (2002). Analysis of biogenic amines in northern and southern European sausages and role of flora in amine production. Meat Science, 61: 141-147.
  • Ayhan K, Kolsarıcı N and Özkan GA (1999). The effects of a starter culture on the formation of biogenic amines in Turkish soudjoucks. Meat Science, 53(3): 183-8.
  • Bover-Cid S, Hughas M, Izquierdo-Pulido M and Vidal-Carou MC (2001a). Amino acid-decarboxylase activity of bacteria ısolated from fermented pork sausages. International Journal of Food Microbiology, 66: 185-189.
  • Bover-Cid S, Miguelez-Arrizado MJ and Vidal-Carou MC (2001b). Biogenic amin accumulation in ripened sausages affected by the addition of sodium sulphite. Meat Science, 59: 391-396.
  • Bover-Cid S, Izquierdo-Pulido M and Vidal-Carou MC (2001c). Effect of the interaction between a low tyramine-producing Lactobacillus and proteolytic Staphylococcus on biogenic amine production during ripening and storage of dry sausages. International Journal of Food Microbiology, 65: 113-123.
  • Bozkurt H and Erkmen O (2002). Effects of starter cultures and additives on the quality of Turkish style sausage (sucuk). Meat Science, 61: 149-156.
  • Bozkurt H and Erkmen O (2004). Effects of temperature, humidity and additives on the formation of biogenic amines in sucuk during ripening and storage periods. Food Science and Technology International, 10(1): 21-28.
  • Bozkurt H and Erkmen O (2007). Effects of some commercial additives on the quality of sucuk (Turkish dry-fermented sausage). Food Chemistry, 101: 1465–1473.
  • Candoğan K (2000). Bacterial starter cultures, aging and fermentation effects on some characteristics of fermented beef sausages. University of Clemson, PhD thesis. Clemson, USA.
  • Çiçek Ü, Kolsarıcı N and Candoğan K (2015). The sensory properties of fermented turkey sausages: Effects of processing methodologies and starter culture. Journal of Food Processing and Preservation, 39(6): 663-670.
  • Çolak H and Uğur M (2002). Farklı muhafaza sıcaklığı ve süresinin fermente sucuklarda biyojen aminlerin oluşumu üzerine etkisi. Turkish Journal of Veterinary and Animal Science, 26: 779-784.
  • De Mey E, De Klerk K, De Maere H, Dewulf L, Derdelinckx G, Peeters MC, Farye I, Heyden YV and 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 Science, 96: 821-828.
  • Ekici K, Şekeroğlu R, Sancak YC and Noyan T (2004). A Note on histamine levels in Turkish style fermented sausages. Meat Science, 68(1): 123-125.
  • Erkmen O and Bozkurt H (2004). Quality characteristics of retailed sucuk (Turkish Dry Fermented Sausage). Food Technology and Biotechnology, 42(1): 63-69.
  • Gençcelep H (2006). Sucuk üretiminde değişik starter kültürler ve farklı nitrit seviyelerinin biyojen amin oluşumu üzerine etkileri. Atatürk Üniversitesi Fen Bilimleri Enstitüsü, Doktora Tezi, Erzurum, Turkiye.
  • Gençcelep H, Kaban G, Aksu Mİ, Öz F and Kaya M (2007). Determination of biogenic amines in sucuk. Food Control, 19: 868-872.
  • Kaval N, Öncül N, Yıldırım Z and Ensoy Ü (2010). Tokat bez sucuğunun mikrobiyolojik niteliklerinin incelenmesi. 1st International Symposium on Traditional Foods from Adriatic to Caucasus, April 15-17, p. 418, Tekirdağ, Turkey.
  • Latorre-Moratalla ML, Bover-Cid S, Talon R, Garriga M, Zanardi E, Ianieri A, Fraqueza M, Elias M, Drosinos EH and Vidal-Carou MC (2010). Strategies to reduce biogenic amine accumulation in traditional sausage manufacturing. LWT- Food Science and Technology, 43(1): 20-25.
  • Papavergou EJ (2011). Biogenic amine levels in dry fermented sausages produced and sold in Greece. Procedia Food Science, 1: 1126-1131.
  • Papavergou EJ, Savvaidis IN and Ambrosiadis A (2012). Levels of biogenic amines in retail market fermented meat products. Food Chemistry, 135: 2750-2755.
  • Polat N (2010). Tokat bez sucuğunun geleneksel yöntem ve farklı et:yağ oranları kullanılarak üretilmesi.Gaziosmanpaşa Üniversitesi Fen Bilimleri Enstitüsü, Yüksek lisans tezi, Tokat, Türkiye.
  • Suzzi G and Gardini F (2003). Biogenic amines in dry fermented sausages: A Review. International Journal of Food Microbiology, 88(1): 41-54.
  • Tosukhowong A, Visessanguan W, Pumpuang L, Tepkasikul P, Panya A and Valyasevi R (2011). Biogenic amine formation in Nham, a Thai fermented sausage, and the reduction by commercial starter culture, Lactobacillus plantarum BCC9546. Food Chemistry, 129: 846-853.
  • Turhan S, Temiz H and Üstün NŞ (2010). Bez sucukların bazı fiziksel ve kimyasal özelliklerinin belirlenmesi. 1st International Symposium on Traditional Foods from Adriatic to Caucasus. April 15-17, p. 422-424, Tekirdağ, Turkey.
  • Şenöz B, Işıklı N and Çoksöyler N (2000). Biogenic amines in Turkish sausages (Sucuks). Journal of Food Science, 65(5): 764-767.
There are 25 citations in total.

Details

Primary Language English
Journal Section Research Articles
Authors

Ümran Çiçek This is me

Publication Date May 16, 2016
Published in Issue Year 2016

Cite

APA Çiçek, Ü. (2016). Biogenic Amine Levels of Bez Sucuks – a Type of Traditional Fermented Beef Sausage. Journal of Agricultural Faculty of Gaziosmanpaşa University (JAFAG), 33(1), 142-148. https://doi.org/10.13002/jafag942