Akademik Veri Yönetim Sistemi
MEAT SCIENCE, cilt.77, sa.3, ss.424-430, 2007 (SCI-Expanded)
The effects of starter cultures, starter A (Lactobacillus sakei + Staphylococcus carnosus) and starter B (Pediococcus acidilactici + Staphylococcus xylosus + Lactobacillus curvatus), nitrite levels (0, 75, and 150 ppm) and ripening period on biogenic amine production were investigated in sucuk (Turkish dry-fermented sausage) production. Changes in biogenic amines, pH, water activity, moisture, non-protein nitrogen, nitrite and counts of lactic acid bacteria, Micrococcus/Staphylococcus, Enterobacteriaceae, and moulds-yeasts were deter-mined. Ripening period had a very significant effect (P < 0.01) on the all biogenic amines. Sausages produced by fermentation with starter cultures, as compared to natural fermentation (control), had lower amounts of putrescine, cadaverine and tyramine (P < 0.05). Starter cultures A and B were found to have almost the same effect on the formation of biogenic amines. Use of nitrite in sueuk production affected the formation of biogenic amines except for spermidine and spermine (P < 0.01). Lactic acid bacteria counts in the control group were lower than that of starter culture groups. Lactic acid bacteria, Micrococcus/Staphylococcus, and moulds-yeasts counts increased during ripening period while levels of species of Enterobacteriaceae decreased, which was also found to be under the detectable level (< 100 cfu g(-1)), by day 3 of ripening. (c) 2007 Elsevier Ltd. All rights reserved.