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Dergiler / Gaziosmanpaşa Üniversitesi Ziraat Fakültesi Dergisi / 2016 / Cilt: 33 - Sayı: 1

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

Ümran ÇİÇEK
Sayfa
142–148
Yayın Tarihi
2016-05-16
DOI
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⚡ TL;DR(1 Cümlede Hızlı Çıkarım)

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.

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Amaç & Hipotez:In this study, the determination of biogenic amine levels of bez sucuks was aimed.
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Temel Bulgular & Veri: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.
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Sonuç & Katkı: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.
🔬Tür:Araştırma Makalesi
📍Kapsam:Genişletilmiş Akademik Örneklem
⚙️Değişkenler:fermented beef sausage · good manufacturing practice · biogenic amines

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.

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Bu Makaleye Atıf Yap

ÇİÇEK, Ü. (2016). Biogenic Amine Levels of Bez Sucuks – a Type of Traditional Fermented Beef Sausage. Gaziosmanpaşa Üniversitesi Ziraat Fakültesi Dergisi, Cilt: 33 - Sayı: 1, 142–148. https://ajindex.com/articles/667737

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Kaynakça (12)

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