The effects of fermentation time, nitrite level and heat treatment on biogenic amine formation and some properties of sucuk

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In order to determination the possibilities in the reduction of nitrite level
and fermentation time, the effects of fermentation time (13 days), nitrite level (45-
195 ppm) and heat treatment (30-90 ºC) on biogenic amine formation and some
physical-chemical, microbiological and sensory properties of Sucuk were
investigated by using Central Composite Design of Response Surface Methodology.
Fermentation time decreased Micrococcus-Staphylococcus count, pH,
moisture, residual nitrite and yield values significantly (P<0.01). However, it
increased values of the other parameters significantly (P<0.01). Heat treatment
decreased Micrococcus-Staphylococcus, general viable aerobic mesophilic and
lactic acid bacteria counts significantly (P<0.01). Moreover, it significantly (P<0.05)
increased protein ratio and yield. Heat treatment significantly (P<0.01) increased the
sensory properties, with the exception of the odour. Morever, the effect of heat
treatment on the biogenic amines was not found significant.
Nitrite increased peroxide values significantly (P<0.05), and it also
significantly (P<0.01) decreased general viable aerobic mesophilic count, cadaverine
and tiramine values. The effects of nitrite level on the sensory properties were not
found significant. Furthermore, it was concluded that during sucuk production,
fermentation time and nitrite level could be reduced to 8 days and 120 ppm,
respectively by heat treatment (60ºC); thus, it could be possible to produce safer
sucuk with higher quality.

Şükrü Kurt
Sucuğun bazı özellikleri ve biyojen amin oluşumu üzerinde fermentasyon süresi, nitrit seviyesi ve ısıl işlem sıcaklığı etkisi · 2006 · 116 sayfa.
Danışman: Doç.Dr. Ömer Zorba
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