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Food Science and Technology International
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Effects of Temperature, Humidity and Additives on the Formation of Biogenic Amines in Sucuk during Ripening and Storage Periods

H. Bozkurt

Department of Food Engineering, Faculty of Engineering, University of Gaziantep, 27310 Gaziantep, Turkey

O. Erkmen

Department of Food Engineering, Faculty of Engineering, University of Gaziantep, 27310 Gaziantep, Turkeyerkmen{at}gantep.edu.tr

The effects of temperature (20, 30 and 40 C), humidity (50, 65 and 80% RH) and additives on the formation of biogenic amines (tryptamine, -phenyl ethylamine, putrescine, cadaverine, histamine, 1,7-diamino heptane, serotonin, tyramine, spermidine and spermine) in sucuk (Turkish dry-fermented sausage) were studied during ripening and storage periods. Cadaverine was not detected in any sausage. Tryptamine, -phenyl ethylamine, 1,7-diamino heptane, serotonin, spermidine and spermine were the minor biogenic amines found in sucuk. The formation of tryptamine, -phenyl ethylamine, histamine, 1,7-diamino heptane and spermidine were affected significantly (P<0.05) by temperature and% RH during the storage. Preservatives had also a significant effect (P<0.05) on the formation of biogenic amines. The lowest putrescine formation was observed in sucuk type containing the highest amount of additives after 60 days of storage, whereas the highest putrescine formation was obtained in the control sucuk made without additives. Histamine concentration ranged from 0.0 to 242.2 mg/kg and 0.0 to 135.8 mg/kg during ripening and storage periods, respectively. In general, tryptamine formation increased during ripening and decreased during the storage periods. Temperature and% RH of the storage might be used as hurdle factors to control the formation of biogenic amines in sucuk.

Key Words: sucuk • dry-fermented sausages • biogenic amines • storage

Food Science and Technology International, Vol. 10, No. 1, 21-28 (2004)
DOI: 10.1177/1082013204041992
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