JFS Abstract Details

Title Biogenic Amines in Turkish Sausages (Sucuks)
Abstract Article Biogenic Amines in Turkish Sausages (Sucuks) B enz 1 N Iikli 1 and N oksyler 1 1 Author Senz is with the Ministry of Agriculture and Rural Affair Province Control Laboratory Yenimahalle Ankara Turkey Authors Isikli and oksyler are with the Department of Food Engineering Faculty of Engineering University of Mersin 33160 iftlikky Mersin Turkey Direct correspondence to Dr Nafi oksyler (E-mail: naficoksoyler@usanet) Key words: Turkish sausage biogenic amine HPLC References Askar A Treptow H 1986 Biogene Amine in Lebensmittel Stuttgart Germany : Eugen Ulmer Verlag p 44 45 Busto O Valero Y Guasch J Borrul F 1994 Solid phase extraction applied to the determination of biogenic amines in wines by HPLC Chromatography 38 : 571 578 Buteau C Duitschaever LC Ashton GL 1984 High-performance liquid chromatographic detection and quantification of amines in must and wine J Chromatography 284 : 201 210 on AH Gkalp HY 1998 Trkiye pazar 1ndaki sucuklar1n baz1 kimyasal ve mikrobiyolojik nitelikleri G1da 5 : 347 355 Dierick N Vandekerckhove P Demeyer D 1974 Changes in nonprotein nitrogen compounds during dry sausage ripening J Food Sci 39 : 301 304 Eerola S Hinkkanen R Lindfors E Hirvi T 1993 Liquid chromatographic determination of biogenic amines in dry sausages J AOAC 76 : 575 577 Erginkaya Z Var I 1989 Et ve et rnlerinde biyojenik aminler Gida 14 : 171 174 Gkalp HY Yetim H Kaya M Ockerman HW 1988 Saprophytic and pathogenic bacteria levels in Turkish soudjouks manufactured in Erzurum Turkey J Food Protect 51 : 121 125 Grakan GC 1991 Characterization of lactobacilli and staphylococci isolated from Turkish dry sausage Doctoral thesis Ankara Turkey : Middle East Technical University p 133 Available from: Middle East Technical University Library Heaberle M 1987 Biogene Amine - klinische und lebensmittelhygienische Aspekte Zentralblatt Haut - und Geschlechts - Krankheiten 153 157 Koehler PE Eitenmiller RR 1978 High-pressure liquid chromatographic analyses of tyramine phenylethylamine and tryptamine in sausage cheese and chocolate J Food Sci 43 : 1245 1247 Lovenberg W 1974 Psycho- and vasoactive compounds in food substances J Agr Food Chem 22 : 23 26 Maijala R Eerola S Lievonen S Hill P Hirvi T 1995 Formation of biogenic amines during ripening of dry sausages as affected by starter culture and thawing time of raw materials J Food Sci 60 : 1187 1190 Moret S Bortolomeazzi R Lercker G 1992 Improvement of extraction procedure for biogenic amines in food and their high-performance liquid chromatographic determination J Chromatography 591 : 175 180 zdemir H 1995 Trk fermente sucugunun floras1ndaki dominant laktobasil trlerinin sucugun organoleplik nitelikleri ile iliskisi Doctoral thesis Ankara Turkey : Ankara University Health Science Institute p 79 Available from: Ankara University Library zdemir H elik TH Erol I Sireli UT Sirriken B 1996 Yksek sicaklik derecesinde olgunlastirilan Trk fermente sucuklarinda Lactobasillerin seyir izolasyon ve identifikasyonu G1da 6 : 465 470 Sayem El Daher N Simard RE 1985 Putrefactive amine changes in relation to microbial counts of ground beef during storage J Food Protection 48 : 54 58 SPSS Inc 1993 SPSS for Windows base system user's guide release 60 Chicago Ill USA Stratton B Schollenberger M Kicherer M Luckas B Hammes WP 1991 Extraction and determination of biogenic amines in fermented sausages and other meat products using reversed-phase HPLC Z Lebensm Unters Forsch 197 : 230 232 Szerdahelyi EN Freudenreich P Fischer K 1993 Untersuchungen ber den Gehalt biogener Amine in Schweinefleisch Fleischwirtsch 73 : 789 790 Taylor SL Leatherwood M Lieber ER 1978 A survey of histamines levels in sausages J Food Protect 41 : 634 637 Tschabrun R Sick K Bauer F Kranner P 1990 Bildung von Histamin in schnittfesten Rohwrsten Fleischwirtsch 70 : 448 452 Van Boekel MAJS Arentsen-Stasse AP 1987 Determination of aromatic biogenic amines and their precursors in cheese by high-performance liquid chromatography J Chromatography 389 : 267 272 Vandekerckhove P 1977 Amines in dry fermented sausage J Food Sci 42 : 283 285 Vidal-Carou MC Veciana-Nogues MT Marine-Font A 1990 Spectrofluorometric determination of histamine in fish and meat products J AOAC 738 : 565 567 ABSTRACT In this study Turkish fermented sausage (sucuk) samples from different producers were examined with respect to their biogenic-amine contents including histamine tryptamine and tyramine The difference between amine levels of the samples produced through a starter-facilitated process and those produced without using a starter was investigated Amines were extracted from the samples using perchloric acid and analyzed by HPLC in an ODS 2 column with a UVVIS detector at 254 nm after derivatization with dansyl chloride Histamine and tyramine were found in all samples in the range of 6 72 to 362 22 and 208 66 to 1173 28 mgkg respectively Tryptamine was detected in 15 out of 20 samples in the range of 25 01 to 619 11mgkg Statistically significant changes in amine levels of samples obtained from different producers were observed
Article Date August 2000
Issue 5
Volume 65
Key Issues