THE EFFECTS OF MICROENCAPSULATED L. RHAMNOSUS AND STORAGE ON BIOGENIC AMINE AMOUNT OF SUCUK

Yıl 2019, , 819 - 825, 17.08.2019

Emel Ünal Turhan , Zerrin Erginkaya , Hakan Benli , Mutlu Buket Akın , Erdal Ağçam

https://doi.org/10.15237/gida.GD19064

Cited By: 1

Öz

In this study, the effect of
microencapsulated L. rhamnosus was investigated on biogenic amine
amounts in sucuk during the 6 months storage. Traditional and probiotic sucuk
production were occurred with L. plantarum and L. rhamnosus.
Probiotic sucuk was produced with free or microencapsulated L. rhamnosus.
Microencapsulation protected survival of L. rhamnosus in sucuk. It was
observed that biogenic amine amounts of sucuk increased with storage.
Putrescine, cadaverine, histamine, tyramine and tryptamine were detected as the
most abundant biogenic amines in sucuk. 
It was also determined that addition of L. rhamnosus plus L.
plantarum were reduced effectively biogenic amine amounts in sucuk
samples.  Total biogenic amine amounts in
sucuk without probiotic L. rhamnosus was found higher than in sucuk with
probiotic L. rhamnosus. In conclusion, short storage period and the use
of probiotic culture are recommended for the production of sucuk with low
biogenic amine level.

Anahtar Kelimeler

Biogenic amines, microencapsulation, probiotic, sucuk

SUCUĞUN BİYOJEN AMİN MİKTARI ÜZERİNE DEPOLAMANIN VE MİKROENKAPSÜLE L. RHAMNOSUS’UN ETKİSİ

Öz

Bu çalışmada 6 aylık depolama periyodu
sırasında sucuktaki biyojen amin miktarı üzerinde depolamanın ve mikroenkapsüle
L. rhamnosus’un etkisi araştırılmıştır. Geleneksel ve probiyotik sucuk
üretimi L. plantarum ve L. rhamnosus ile gerçekleştirilmiştir.
Probiyotik sucuk, serbest ve mikroenkapsüle L. rhamnosus ile
üretilmiştir. Mikroenkapsülasyon işlemi sucuktaki L. rhamnosus’un
canlılığını korumuştur. Sucuktaki biyojen amin miktarının depolamayla birlikte
arttığı gözlenmiştir. Putresin, kadaverin, histamin, tiramin ve triptamin’in
sucukta en bol bulunan biyojen aminler olduğu ortaya çıkarılmıştır. Ayrıca L.
plantarum’a ilave olarak L. rhamnosus ilavesinin sucuk
örneklerindeki biyojen amin miktarlarını etkin bir şekilde azalttığı
belirlenmiştir.   Probiyotik L.
rhamnosus bulunmayan geleneksel sucuklardaki toplam biyojen amin miktarı L.
rhamnosus’lu probiyotik sucuklardan daha yüksek bulunmuştur. Sonuç olarak,
kısa depolama süresi ve probiyotik kültür kullanımı düşük biyojen amin seviyeli
sucuk üretimi için tavsiye edilmektedir. 

Anahtar Kelimeler

Biyojen aminler, mikroenkapsülasyon, probiyotik, sucuk

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