Effects of some commercial additives on the quality of sucuk (Turkish dry-fermented sausage)

Food Chemistry

Volumn 101, Issue 4, 2007, Pages 1465-1473

  Bozkurt, Hüseyin ^a   Erkmen, Osman ^a  

^a GAZIANTEP UNIVERSITY   (Turkey)

Author keywords

Biogenic amines; Quality; Safety; Sucuk

Indexed keywords

NITRATE; NITRITE; PUTRESCINE; THIOBARBITURIC ACID REACTIVE SUBSTANCE; TYRAMINE;

ARTICLE; COLONY FORMING UNIT; CONCENTRATION (PARAMETERS); CORRELATION COEFFICIENT; FERMENTED PRODUCT; LACTIC ACID BACTERIUM; MEAT; MICROORGANISM; MOULD; PH MEASUREMENT; PLATE COUNT; QUALITATIVE ANALYSIS; STORAGE; YEAST;

EID: 33947326862     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2006.04.002     Document Type: Article

References (39)

1. Anon. (1983). Turkish Standard Institute (TSI), No.: 1070. Ankara: Türk sucuǧu, Turkish Standard Institute.
2. Anon. (2000). Turkish Food Codex, Türk Gi{dotless}da Kodeksi, Et Ürünleri Tebliǧi, Tebliǧ No.: 2000/4. Ankara: Agriculture and Rural Affairs Minister.
3. Bozkurt, H. (2002). Effects of Some Storage Conditions and Additives on Quality and Stability of Sucuk (Turkish Dry-Fermented Sausage), Ph-D Thesis, Gaziantep University, Gaziantep.
4. Bozkurt H., and Erkmen O. Effect of starter cultures and additives on the quality of Turkish style sausage (sucuk). Meat Science 61 (2002) 149-156
5. Bozkurt H., and Erkmen O. Effect of nitrate/nitrite on quality of sausage (sucuk) during ripening and storage. Journal of the Science of Food and Agriculture 84 (2004) 279-286
6. Bozkurt H., and Erkmen O. Effect of temperature, humidity and additives on the formation of biogenic amines in sucuk during ripening and storage periods. Food Science and Technology International 10 (2004) 21-28
7. Bruna J.M., Ordonez J.A., Fernandez M., Herranz B., and De La Hoz L. Microbial and physico-chemical changes during the ripening of dry fermented sausages superficially inoculated with or having added an intracellular cell-free extract of Penicillium aurantiogriseum. Meat Science 59 (2001) 87-96
8. Byun M.W., Lee J.W., Jo C., and Yook H.S. Quality properties of sausage made with gamma-irradiated natural prok and lamb casing. Meat Science 59 (2001) 223-228
9. Dierick N., Vandekerckhove P., and Demeyer D. Changes in non-protein nitrogen compounds during dry sausage ripening. Journal of Food Science 39 (1974) 301-304
10. Eerola S., Hinkkanen R., Lindfors E., and Hirvi T. Liquid chromatographic determination of biogenic amines in dry sausage. Jorunal of AOAC International 76 (1993) 575-577
11. Eerola S., Sagues A.X.R., Lilleberg L., and Aalto H. Biogenic amines in dry sausages during shelf-life storage. Zeitung Lebensmittel For Unters Forsch. A 205 (1997) 351-355
12. Eitenmiller R.R., Koehler P.E., and Reagan J.O. Tyramine in fermented sausages: affecting formation of tyramine and tyrosine decarboxylase. Journal of Food Science 43 (1978) 689-693
13. Erginkaya Z., and Var I. Et ve et ürünlerinde biyojenik aminler. Gi{dotless}da 14 (1989) 171-174
14. Erkmen O. Basic Methods for the Microbiological Analysis of Foods (2000), University of Gaziantep Press, Gaziantep, Turkey
15. Erkmen O., and Bozkurt H. Quality characteristics of retailed sucuk (Turkish dry-fermented sausage). Food Technology and Biotechnology 42 (2004) 63-69
16. Fernandez J., Perez-Alvarez J.A., and Fernandez-Lopez J.A. Thiobarbituric acid test for monitoring lipid oxidation in meat. Food Chemistry 59 (1997) 345-353
17. Gökalp H.Y. Turkish style fermented sausage (soudjuck) manufactured by adding different starter cultures and using different ripening temperatures. II. Ripening period, some chemical analysis, pH values, weight loss, color values and organoleptic evaluations. Fleischwirtschaft 66 (1986) 573-575
18. Gökalp, H. Y. (1995). Fermente et ürünleri, Sucuk üretim teknolojisi. Standard, Geleneksel Türk Et Ürünleri Özel sayi{dotless}si{dotless}, Aǧustos, 48-55.
19. Gökalp, H. Y., Kaya, M. & Zorba, Ö. (1999). Et Ürünleri İşleme Mühendisliǧi (3rd ed.). Erzurum: Atatürk Üniversity, Faculty of Agriculture, Food Engineering Department.
20. Gökalp H.Y., and Ockerman H.W. Turkish-type fermented sausage (soudjouk) manufactured by adding different starter culture and using different ripening temperatures. Fleischwirtschaft 65 (1985) 1235-1240
21. Gonzalez B., and Diez V. The effect of nitrite and starter culture on microbiological quality of "chorizo"- a Spanish dry cured sausage. Meat Science 60 (2002) 295-298
22. Gonzalez-de-Liano D., Cuesta P., and Rodriguez A. Biogenic amine production by wild lactococcal and lueconostoc strains. Letters in Applied Microbiology 26 (1998) 270-274
23. Hernandez-Jover T.H., Pulido M.I., Nogues M.T.V., Font A.M., and Carou M.C.V. Effect of starter cultures on biogenic amine formation during fermented sausage production. Journal of Food Protection 60 (1997) 825-830
24. Koehler P.E., and Eitenmiller R.R. High pressure liquid chromatographic analysis of tyramine, phenylethylamine and trytamine in sausage, cheese and chocolate. Journal of Food Science 43 (1978) 245-1247
25. Lücke F.K. Fermented meat products. Food Research International 27 (1994) 299-307
26. Maijala R., Eerola S., Lievonen S., Hill P., and Hirvi T. Formation of biogenic amines during ripening of dry sausage as affected by starter culture and thawing time of raw materials. Journal of Food Science 60 (1995) 1187-1190
27. Nout M.J.R. Fermented foods and food safety. Food Research International 27 (1994) 291
28. Ordonez A.I., Ibanez F.C., Torre P., and Barcina Y. Formation of biogenic amines in Idiazabal Ewe's milk cheese: effect of ripening, pasteurization, and starter. Journal of Food Protection 60 (1997) 1371-1375
29. Ordonez J.A., Hierro E.M., Bruna J.M., and Hoz L. Changes in the components of dyr-fermented sausages during ripening. Critical Reviews in Food Science and Nutrition 39 (1999) 329-367
30. Raharjo S., Sofos J.N., and Schmidt G.R. Solid-phase extraction improves 2-thiobarbituric acid method to determine lipid oxidation. Journal of Food Science 58 (1993) 921-924 932
31. Roig-Sagues A., and Eerola S. Biogenic amines in meat inoculated with Lactobacillus sake starter strains and an amine-positive lactic acid bacterium. Zeitschrift für Lebensmittel-Untersuchung und-Forschung. A 205 (1997) 227-231
32. Roig-Sagues A.X., Hernandez-Herrero M.M., Lopez-Sabater E.I., Rodriguez J., and Mora-Ventura M.T. Microbiological events during the elaboration of "fuet", a Spanish ripened sausage. European Food Research Technology 209 (1999) 108-112
33. Samelis J., Metaxopoulos J., Vlassi M., and Pappa A. Stability and safety of traditional Greek salami - a microbiological ecology study. International Journal of Food Microbiology 44 (1998) 69-82
34. Sayem-El-Daher N., Simard R.E., and Fillion J. Changes in the amine content of ground beef during storage and processing. Lebensmittel-Wissenschaft und Technologie 17 (1984) 319-323
35. Shalaby A.R. Significance of biogenic amines to food safety and human health. Food Research International 29 (1996) 675-690
36. Sun Q., Faustman C., Senecal A., Wilkonson A.L., and Furr H. Aldehyde reactivity with 2-thiobarbituric acid and TBARS in free-dried beef during accelerated storage. Meat Science 57 (2001) 55-60
37. Vidal-Carou M.C.V., Pulido M.L.I., Morro M.C.M., and Font M. Histamine and tyramine in meat products: relationship with meat spoilage. Food Chemistry 37 (1990) 239-249
38. Vinci G., and Antonelli M.L. Biogenic amines: quality index of freshness in red and white meat. Food Control 13 (2002) 519-524
39. Wang F.S. Effect of three preservative agents on the shelf life of vacuum packaged Chinese-style sausage stored at 20 °C. Meat Science 56 (2000) 67-71