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

Öz

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) bulunmuştur. Putresin konsantrasyonu A grubu sucuklarda 14.61-132.26 mg/kg, B grubu sucuk örneklerinde 14.99-30.34 mg/kg aralıklarında gözlenirken, C grubu sucuklarda bu aralık belirgin bir şekilde artarak 24.46-542.35 mg/kg bulunmuştur. A ve B grubu sucuklarda tespit edilen ortalama tiramin değerleri sırasıyla 17.71 ve 17.35 mg/kg bulunmakla birlikte C grubu sucuklarda bu değer bir hayli artarak 56.32 mg/kg’a ulaştığı gözlenmiştir. A ve B grubu sucuk örneklerinde kadaverin tespit edilemezken, C grubu örneklerin yarısında tespit edilen kadaverinin ortalama değeri 97.21 mg/kg olarak bulunmuştur. Farklı üretim tekniği kullanılarak üretilen A, B ve C grubu sucukların histamin konsantrasyonlarında istatistiksel olarak önemli farklılıklar (P < 0.05) tespit edilmiştir. A, B ve C grubu sucuklarda yaklaşık %90 oranında tespit edilen histamin sırasıyla 0-58.75 mg/kg, 0-61.03 ve 0-65.51mg/kg aralıklarında bulunmuş ve sucuk grupları arasında önemli farkılıklar (P < 0.05) gözlenmiştir. Küçük aminler olarak nitelendirilen triptamin ve feniletilaminin ortalama konsantrasyonları A, B ve C gruplarında sırasıyla 9.77, 9.09, 13.04 mg/kg ve 2.80, 2.12, 6.06 mg/kg şeklinde (P < 0.05) görülmüştür. Farklı üretim tekniği kullanılmasının spermin ve spermidin konsantrasyonlarını istatistiksel olarak etkilemediği (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 < 0.05) tespit edilmiştir. Bu sonuçlara göre, starter kültür kullanılmadan gerçekleştirilen doğal fermantasyon işlemi sucuklarda yüksek oranda biyojen amin birikmesine neden olabilmektedir. Sonuç olarak, et ve et ürünlerinde istenmeyen mikrobiyal aktivitenin kalite indeksi ve göstergesi olarak kabul edilen biyojen amin konsantrasyonunun azaltılması için gelişmiş, hijyenik koşullar barındıran modern tesislerde üretimin gerçekleşmesi, negatif dekarboksilaz aktiviteye sahip starter kültürlerin kullanılması ve ısıl işlem uygulaması ile biyojen aminlerin oluşumunun engellenmesi veya azaltılması mümkün olabilecektir.

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

Öz

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). While the concentration of putrescine was observed to be in the range of 14.61-132.26 mg/kg in sucuk samples of group A and 14.99-30.34 mg/kg in sucuk samples of group B, this range increased significantly and was found to be 24.46-542.35 mg/kg in sucuk of group C. The mean values of tyramine were found to be 17.71 and 17.35 mg/kg in sucuk of groups A and B, respectively, it was observed that this value increased considerably and reached 56.32 mg/kg in sucuk of group C. While cadaverine was not detected in sucuk samples of groups A and B, the mean value of cadaverine found in half of the group C samples was 97.21 mg/kg. Statistically significant differences (P < 0.05) were found in the histamine concentrations of group A, B, and C sucuk produced using different production techniques. Histamine detected at a rate of approximately 90% in group A, B, and C sucuk was found in the range of 0-58.75 mg/kg, 0-61.03, and 0-65.51mg/kg, respectively, significant differences (P < 0.05) were observed between sucuk groups. The mean concentrations of tryptamine and phenylethylamine, which are characterized as small amines, were observed to be 9.77, 9.09, 13.04 mg/kg and 2.80, 2.12, 6.06 mg/kg (P < 0.05) in groups A, B and C, respectively. It was observed that the use of different production techniques did not statistically affect the spermine and spermidine concentrations (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 < 0.05). According to these results, the natural fermentation process performed without the use of starter culture may cause a high accumulation of biogenic amine in sucuk. In conclusion, it will be possible to prevent or reduce the formation of biogenic amines by performing production in modern facilities with advanced and hygienic conditions, using starter cultures with negative decarboxylase activity and applying heat treatment in order to reduce the biogenic amine concentration, which is regarded as the quality index and indicator of undesirable microbial activity in meat and meat products.

Anahtar Kelimeler

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

Kaynakça

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