Biogenic Amine Formation in Turkish Dry Fermented Sausage (Sucuk) as Affected by Nisin and Nitrite
| dc.authorscopusid | 8419093600 | |
| dc.authorscopusid | 6506692146 | |
| dc.authorwosid | Kurt, Sukru/A-5524-2009 | |
| dc.contributor.author | Kurt, Sukru | |
| dc.contributor.author | Zorba, Omer | |
| dc.date.accessioned | 2025-05-10T16:48:51Z | |
| dc.date.available | 2025-05-10T16:48:51Z | |
| dc.date.issued | 2010 | |
| dc.department | T.C. Van Yüzüncü Yıl Üniversitesi | en_US |
| dc.department-temp | [Kurt, Sukru] Adiyaman Univ, Vocat Sch, Dept Food Technol, TR-02040 Adiyaman, Turkey; [Zorba, Omer] Yuzuncu Yil Univ, Dept Food Engn, TR-65080 Van, Turkey | en_US |
| dc.description.abstract | BACKGROUND: The effects of nitrite (0, 100, and 200 mg kg(-1)) and nisin (0, 250, and 500 mg kg(-1)) on biogenic amine formation in sucuk were investigated by utilising a central composite design of response surface methodology. RESULTS: The addition of nitrite led to decreased levels of tryptamine, 2-phenylethylamine, putrescine, cadaverine, tyramine, and histamine, whereas nisin decreased the tryptamine level and counts of lactic acid bacteria. However, nisin increased putrescine, cadaverine, and spermidine levels. Their interactive effect was also found to be significant (P < 0.05) for putrescine values. CONCLUSION: The additional nitrite levels can be decreased by the addition of nisin, which will hinder biogenic amine formation. (C) 2010 Society of Chemical Industry | en_US |
| dc.description.woscitationindex | Science Citation Index Expanded | |
| dc.identifier.doi | 10.1002/jsfa.4138 | |
| dc.identifier.endpage | 2674 | en_US |
| dc.identifier.issn | 0022-5142 | |
| dc.identifier.issn | 1097-0010 | |
| dc.identifier.issue | 15 | en_US |
| dc.identifier.pmid | 20740550 | |
| dc.identifier.scopus | 2-s2.0-78349281193 | |
| dc.identifier.scopusquality | Q1 | |
| dc.identifier.startpage | 2669 | en_US |
| dc.identifier.uri | https://doi.org/10.1002/jsfa.4138 | |
| dc.identifier.uri | https://hdl.handle.net/20.500.14720/1667 | |
| dc.identifier.volume | 90 | en_US |
| dc.identifier.wos | WOS:000284231900019 | |
| dc.identifier.wosquality | Q1 | |
| dc.language.iso | en | en_US |
| dc.publisher | Wiley | en_US |
| dc.relation.publicationcategory | Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı | en_US |
| dc.rights | info:eu-repo/semantics/closedAccess | en_US |
| dc.subject | Biogenic Amines | en_US |
| dc.subject | Dry Fermented Sausage | en_US |
| dc.subject | Nitrite | en_US |
| dc.subject | Nisin | en_US |
| dc.subject | Sucuk | en_US |
| dc.title | Biogenic Amine Formation in Turkish Dry Fermented Sausage (Sucuk) as Affected by Nisin and Nitrite | en_US |
| dc.type | Article | en_US |