Effects of Urtica dioica and Hibiscus sabdariffa on the quality and safety of sucuk (Turkish dry-fermented sausage)

In this study, the effect of Urtica dioica, Hibiscus sabdariffa butylatedhydroxytoluene (BHT) and nitrite/nitrate on the quality (pH, Hunter L-, a- and b-value and sensory attributes) and safety [2-thiobarbituric acid reactive substances (TBARS) value and biogenic amine] were investigated during the ripening periods of sucuk (Turkish dry-fermented sausage). During the first 2 days of ripening, pH values decreased (P<0.05) rapidly from 5.78 to about 4.49. pH values of batters were not significantly (P<0.05) affected by the addition of nitrite/nitrate, BHT, U. dioica, H. sabdariffa. TBARS values increased from 0.52 to about 0.95mg/kg significantly (P<0.05) during the first 4 days in control, and H. sabdariffa added batters. The highest (P<0.05) histamine concentration was determined in the control batter prepared without antioxidant. U. dioica was more effective (P<0.05) on decreasing histamine and putrescine concentration than the other antioxidants. Putrescine concentration in batters increased (P<0.05) from 1.13 to about 15.34mg/kg during the first 4 days. Tyramine concentration increased significantly (P<0.05) during the ripening period from 5.55 to 103.93mg/kg. The control batter had the highest (P<0.05) tyramine concentration about 50.21mg/kg. Hunter L-values were not affected (P>0.05) from ripening time and addition of antioxidants into batter. The Hunter a-value increased (P<0.05) during the ripening periods, however, b-values decreased (P<0.05) from 12.58 to about 10.53. Overall sensory quality evaluated from color, flavor and ease of cutting scores increased (P<0.05) from 3.25 to about 9.00.     

Utilization of natural antioxidants: Green tea extract and Thymbra spicata oil in Turkish dry-fermented sausage

Effect of natural (green tea extract, Thymbra spicata oil) and synthetic antioxidants (buthylatedhydroxytoluene, BHT) on the safety (biogenic amine and TBARS values) and quality (pH, colour and sensory attributes) of sucuk (Turkish dry-fermented sausage) were investigated during the ripening periods. Addition of antioxidants decreased (P<0.05) the TBARS values. It was found that natural antioxidants decreased TBARS formation more than BHT. Antioxidants reduced (P<0.05) putrescine formation in the following order: green tea extract>green tea extract-T. spicata oil>T. spicata oil>BHT, and their mean values were 70.45, 76.05, 83.13, and 95.97mg/kg, respectively. The highest tyramine concentration was observed in control sucuk prepared without any antioxidants, while the lowest was in the recipe with green tea extract as their mean values were about 99.42 and 64.31mg/kg, respectively. The pH, L, b, and overall sensory quality were not significantly different (P>0.05) with the addition of green tea extract, T. spicata oil, green tea extract-T. spicata oil. These results indicated that the most effective antioxidant was found to be green tea extract. This study pointed out that natural antioxidants were more effective than synthetic antioxidants, so they could be easily utilized in sucuk to enhance quality and provide safer products.     

Effects of starter cultures and additives on the quality of Turkish style sausage (sucuk)

The effects of starter cultures and additives on the quality of Turkish style sausage (sucuk) were investigated during ripening and storage. Total aerobic plate counts (aerobic bacteria), mould and yeast counts, pH, thiobarbituric acid (TBA) value and biogenic amine formation were followed. Aerobic bacteria increased (P<0.05) during the first 10 days of ripening to 9.26 log CFU/g and they decreased (P<0.05) to 5.70 at the end of the storage. Larger reductions (P<0.05) were observed in sausages made with high levels of potassium sorbate, nitrite and nitrate than in those containing low levels of additives and those without additives at the end of storage. During the first 3 days of ripening, the pH values of all sausages decreased (P<0.05) from 5.98 to about 4.53. Later, the pH values increased slowly, due to decomposition of acids to an approximately constant value of about 5.20. TBA values were higher (P<0.05) in the sausages made without additives than in the others. Sausages prepared using high concentration of additives had lower (P<0.05) concentrations of biogenic amines than the others. Addition of starter culture with high concentration of additives (nitrite, nitrate, α-tocopherol, ascorbic acid, potassium sorbate, potassium pyrophosphate and di-potassium hydrogenphosphate) decreased the formation of biogenic amine.     

Effects of starter cultures and nitrite levels on formation of biogenic amines in sucuk

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 150ppm) 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 determined. 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 sucuk 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 (<100cfug(-1)), by day 3 of ripening.     

Quality characteristics of doner kebab made from sucuk dough which is a dry fermented Turkish sausage

The objective of this study was to determine certain quality characteristics of the raw and cooked doner kebabs made from beef and sucuk dough which is a traditional fermented sausage. The doners were divided into two groups; traditional beef doners and sucuk dough groups, and all the samples were frozen and stored at (−30 ±1 °C) for 60 days to monitor their quality characteristics. All of the raw and cooked doner samples were subjected to chemical and microbiological analysis while only the cooked doners were evaluated organoleptically at 0th, 30th and 60th days of storage. In the chemical analysis; proximate composition (% moisture, % protein, % fat, and % ash), pH and TBA values were determined. The samples were examined for total aerobic plate count (APC), total anaerobes, psychrotrophic bacteria, total coliforms, total staphylococcus/micrococcus count, mould and yeast to observe the hygienic quality of the doner samples. The results of chemical analysis, in general, showed that sucuk doners had higher ash content, pH and TBA values, and all of the doners had higher APC, psychrotrophic bacteria and coliform counts at the beginning compared to 30th and 60th days of storage not only in the raw condition but also in cooked counterparts. The sensory evaluation results indicated that sucuk doners received favorable preferences, therefore, traditional sausage (sucuk) dough application in doner production could be possible without posing any acceptability problems in terms of quality factors compared to traditional beef doners.     

Effect of replacing beef fat with hazelnut oil on quality characteristics of sucuk - A Turkish fermented sausage

Turkish fermented sausages (sucuk) were produced by replacing 15, 30 and 50% of beef fat with hazelnut oil incorporated as pre-emulsified with simplesse^® 100 (whey protein powder) Each treatment was formulated to contain 20% total fat and beef fat was the only fat material used in the control (C) group. After 12 days of fermentation and ripening, all sucuk samples had TBA values within acceptable limits (<1.0). Increasing levels of hazelnut oil in sucuk formulation increased penetrometer values (softer texture) and moisture content. Hazelnut oil replacement had a significant effect on redness values of the samples. Cholesterol content decreased progressively as the percentage of hazelnut oil increased in the formulation. Replacement of 50% beef fat with 50% hazelnut oil significantly increased MUFA, PUFA and MUFA + PUFA/SFA ratios. The use of hazelnut oil resulted in significant decreases in the slice appearance, texture and taste scores. However there was no significant difference in the overall acceptability score of samples, except those in which hazelnut oil replaced 15% beef fat, which had the highest score.     

Effect of autochthonous starter cultures isolated from Siahmazgi cheese on physicochemical,microbiological and volatile compound profiles and sensorial attributes of sucuk,a Turkish dry-fermented sausage

The effect of adding autochthonous starter cultures isolated from Siahmazgi cheese, on the physicochemical parameters and microbial counts of sucuk was investigated during the ripening period. SPME–GC/MS was used in volatile compound analysis and a trained group of panelists carried out sensory analysis of the final product. After preliminary screening, three strains of Lactobacillus plantarum, which possess desirable technological properties, were used to prepare three starter cultures: LBP7, LBP10 and LBP14. The addition of LBP7 and LBP14 starter cultures had a significant effect (P < 0.05) on lightness, leading to higher L values compared to control sausages during the ripening period. Both LBP7 and LBP14 sausages showed higher counts of lactic acid bacteria, lower growth of Enterobacteriaceae and Gram-positive catalase-positive cocci and greatly lowered the pH value compared to control sausages throughout the ripening process. At the end of the ripening process, lactic acid bacteria counts were affected (P < 0.05) by the addition of starter culture since higher counts were observed in sausages prepared with LBP7 (9.14 log CFU/g) and LBP14 (8.96 log CFU/g) batches. The decrease of water activity during the ripening of sausages was not affected by the various starters. The texture profiles of all sausages were similar except for LBP10, which showed lower hardness and gumminess during ripening. Under the conditions of the study, volatile compounds were mainly from spices, and no marked differences were found among inoculated sausages. However, sensory evaluation revealed that most of the sensory attributes were scored higher for inoculated sausages than for the control ones. Therefore, LBP7 and LBP14 could be promising candidates for inclusion as starter cultures for the manufacture of sucuk.     

Investigation of the effect of sumac extract and BHT addition on the quality of sucuk (Turkish dry‐fermented sausage)

The effect of sumac extract and BHT (butylated hydroxytoluene) addition on the quality (pH, colour, biogenic amine, TBARS values and sensory attributes) of sucuk (Turkish dry‐fermented sausage) were investigated during the ripening period. Addition of BHT decreased the TBARS value by about 23.7%, whereas sumac extract decreased it by 42.0%. Sumac extract decreased (P < 0.05) putrescine formation more than BHT addition. However, no significant difference (P > 0.05) was observed in histamine formation for both the sumac extract and BHT‐added recipe. The highest tyramine concentration was observed in a control recipe (R1) prepared without any antioxidants, and the lowest was in the sumac extract‐added recipe (R3) with mean values of about 96.62 and 63.17 mg kg^?1, respectively. The control recipe (R1) was found to be the worst (P < 0.05) sample with respect to overall sensory quality and addition of either sumac extract or BHT increased (P < 0.05) the overall sensory quality of sucuk. The pH and colour attributes of sucuk were not significantly different (P > 0.05) between the addition of sumac extract and BHT. This study demonstrated that sumac extract had more effect on the quality of sucuk during the ripening period, hence it could be easily utilised in sucuk to enhance quality. Copyright © 2006 Society of Chemical Industry     

Biogenic amine formation in Turkish dry fermented sausage (sucuk) as affected by nisin and nitrite

BACKGROUND: The effects of nitrite (0, 100, and 200 mg kg^?1) and nisin (0, 250, and 500 mg kg^?1) on biogenic amine formation in sucuk were investigated by utilising a central composite design of response surface methodology. RESULTS: The addition of nitrite led to decreased levels of tryptamine, 2‐phenylethylamine, putrescine, cadaverine, tyramine, and histamine, whereas nisin decreased the tryptamine level and counts of lactic acid bacteria. However, nisin increased putrescine, cadaverine, and spermidine levels. Their interactive effect was also found to be significant (P < 0.05) for putrescine values. CONCLUSION: The additional nitrite levels can be decreased by the addition of nisin, which will hinder biogenic amine formation. Copyright © 2010 Society of Chemical Industry     

Biogenic amines content as a measure of the quality of wines of Abruzzo (Italy)

Aim of this research was to study the effect of some agronomic and oenological factors on the content of biogenic amines as quality index of sixty-five Abruzzo wines. Sum of amines was found to be decreasing in the order: red (19.3 ± 12.8 mg L⁻¹), rosé (9.20 ± 6.34 mg L⁻¹), white (7.67 ± 3.84 mg L⁻¹) wine. Significant differences in relationship among amines levels and chemical and chemico-physical characteristics of red, white and rosé wine are due to their different biotechnological process and winemaking. Besides the aging treatment, influential seems to be the effect of the winery, regardless of the area in which it is situated.     

Assessment of technological attributes of autochthonous starter cultures in Turkish dry fermented sausage (sucuk)

The study aims to evaluate the technological properties of autochthonous strains (Lactobacillus sakei S15, Lactobacillus plantarum S24, L. plantarum S91, Pediococcus pentosaceus S128b and Staphylococcus carnosus G109) in Turkish dry fermented sausage (sucuk). After 24 h of fermentaPtion, all lactic acid bacteria strains reduced the pH to below 5.0, while the pH in the control group was above 5.3. The number of lactic acid bacteria strains reached 10⁸–10⁹ cfu g⁻¹ during fermentation. Staphylococcus carnosus G109 remained at the inoculation level of 10⁶ cfu g⁻¹ during ripening. Lactobacillus sakei S15 as mono-culture showed higher TBARS values compared to other strains. The control group had the lowest L* value and autochthonous strains caused no significant difference for a* value. According to principal component analysis results, most volatile compounds were positively correlated with the group containing only L. sakei S15.     

Effect of processing on proteolysis and biogenic amines formation in a Portuguese traditional dry-fermented ripened sausage “Chouriço Grosso de Estremoz e Borba PGI”

The influence of alternative drying environmental conditions on the proteolysis of a traditional Portuguese fermented sausage was evaluated, in relation to different ripening periods. Traditional sausages (batch T) had lower pH than counterparts (batch M), with differences (P < 0.05) focused at the fermentation stage. A remarkable accumulation of free amino acids (FAA) was detected in both batches along the ripening process, with batch T having higher mean levels than batch M (1795.2 mg 100 g⁻¹ DM vs. 1742 mg 100 g⁻¹ DM in S7, respectively), but with differences being significant for long ripened products. In both batches, glutamic acid became the most concentrated FAA in end products currently consumed (101.6 mg 100 g⁻¹ DM and 111.0 mg 100 g⁻¹ DM – S6; 233.8 mg 100 g⁻¹ DM and 220.9 mg 100 g⁻¹ DM – S7 from batches T and M, respectively) followed by leucine > alanine > taurine > serine > valine and taurine > alanine > leucine > serine > valine sequences in the former product from batches T and M, respectively, and, coincidently, the same sequence for both batches in the later (serine > leucine > alanine > proline > valine). Such effect on FAA concentrations led to a distinct (P < 0.05) expression of sweet, bitter, acidic and aged sensorial attributes between batches, in S8 and S9 products.BA typical quantitative sequences varied between batches according to the ripening stage, with differences in S6 and S7 end products also reflecting the distinct microbial development rates and profiles observed. Overall, the total BA mean concentration was higher (P < 0.05) in products from batch T.     

Effect of nitrate/nitrite on the quality of sausage (sucuk) during ripening and storage

The effects of nitrate/nitrite on the microbial and chemical properties and sensory quality of Turkish‐style sausage (sucuk) were investigated during 15 days of ripening and 45 days of storage. Aerobic plate count, mould and yeast count, pH, 2‐thiobarbituric acid value, residual nitrite level, nitrosomyoglobin conversion and sensory characteristics (flavour, colour and cutting scores) were monitored. Aerobic plate count increased (P < 0.05) during the first 8 days of ripening and decreased (P < 0.05) during further ripening and storage. Mould and yeast count increased (P < 0.05) during the first 4 days of ripening and decreased (P < 0.05) during further ripening and storage. Overall sensory quality increased (P < 0.05) during the first 12 days of ripening and decreased (P < 0.05) during further ripening and storage. Increasing the nitrate/nitrite concentration increased (P < 0.05) the overall sensory quality. During the first 4 days of ripening, the pH of all sausages decreased (P < 0.05) from 5.98 to 4.53–4.81, owing to the action of lactic acid bacteria. Residual nitrite level decreased (P < 0.05) sharply during the first 8 days of ripening, from 150 to about 2 mg kg^?1 in sausage samples B3 (prepared with 150 mg kg^?1 nitrite, 300 mg kg^?1 nitrate and starter culture) and from 75 to about 1 mg kg^?1 in samples B2 (prepared with 75 mg kg^?1 nitrite, 150 mg kg^?1 nitrate and starter culture). The conversion of haem pigments to nitrosomyoglobin increased (P < 0.05) during the first 12 days of ripening and decreased (P < 0.05) during further ripening and storage. Copyright © 2004 Society of Chemical Industry     

Quality of monosex tilapia under ice storage: Gutting effects on the formation of biogenic amines,biochemical, and microbiological characteristics

Effects of gutting on biogenic amine (putrescine, cadaverine, histamine, agmatine, tyramine, spermidine, and spermine) formation, biochemical (pH, TVBN, K value), microbial (APC, H₂S producing, Coliform bacteria), and sensory quality of farmed monosex tilapia (Oreochromis niloticus) was studied during ice stored at 4 ± 2ºC. Spermine and spermidine levels were high with cadaverine reached 4.66 ppm in gutted sample. The other amines were detected at relatively low level. K value of both samples crossed 60% on 15th and 18th day, respectively. The total phenolic content exceeded 7 log cfu/g after sensory rejection. The shelf life of whole and gutted samples was estimated to be 24 and 21 days, respectively.     

Biogenic amine formation in Nham,a Thai fermented sausage,and the reduction by commercial starter culture, Lactobacillus plantarum BCC 9546

Biogenic amines are of concern for sausage due to their toxicological effects on nervous, blood pressure, gastric and intestinal systems. In this study, the influence of raw pork meat quality and starter culture inoculation on biogenic amines accumulation in Nham, a Thai traditional fermented pork, were studied. Before Nham processing, pork meat was stored at 30 °C for 6 h, and at 4 and −20 °C for 2 days. Formation of biogenic amines (cadaverine, putrescine, histamine and tyramine) was significantly higher in Nham processed from stored meat. Accumulation of these biogenic amines in Nham reduced significantly by the addition of Lactobacillus plantarum BCC 9546, a commercial Nham starter culture. The results highlight the importance of using fresh meat products and the inclusion of an appropriate starter culture to minimise the formation of biogenic amines during the process of Nham fermentation.     

Effects of heat treatment and storage temperature on the biogenic amine content of straw mushroom (Volvariella volvacea)

The changes in the biogenic amines tryptamine, 2-phenylethylamine, putrescine, cadaverine, histamine and tyramine of straw mushroom Volvariella volvacea (Bull, ex Fr) Sing produced by heat treatment and during storage at different temperatures were studied. About 80% of the original content of these amines was lost during cooking. Commercial canned straw mushroom contained low amounts of amines. The amine contents of straw mushroom increased during storage at 4°C, with particularly notable increases in the concentrations of 2-phenylethylamine and tyramine after 5 days' storage. However, the levels of all amines increased more markedly during storage at 25°C, and the increases in the putrescine and cadaverine concentrations were much greater than those reached at 4°C.     

Effects of E‐beam irradiation and vacuum packaging on biogenic amines formation in common carp (Cyprinus carpio) fillets

The effects of vacuum packaging followed by E‐beam irradiation treatment on the shelf life of common carp (Cyprinus carpio) fillets were studied by measuring biogenic amines and sensory analysis. Samples were irradiated at doses of 0.10, 0.50, 1.0 and 2.0 kGy. Putrescine, cadaverine, histamine and tyramine showed very good correspondence with the irradiation dose and the time of storage. Spermine, spermidine, tryptamine and phenylethylamine did not show statistically significant changes with the time of storage. According to the sensory assessment and biogenic amines index (BAI), the shelf life of unirradiated common carp fillets was found to be approximately seven days. The 1 and 2 kGy irradiation doses extended the shelf life of samples up to 66 and 77 days, respectively. High values of correlation coefficients (r < ?0.86) between BAI and sensory evaluation indicated that BAI could be considered as a quality indicator of common carp fillets.     

Effects of ohmic heating for pre-cooking of meatballs on some quality and safety attributes

Effectiveness of ohmic treatment on some quality attributes of semi-cooked meatballs was studied. Meatball samples were semi-cooked by 15.26 V/cm voltage gradient and 0 s holding time at 75 °C. Although ohmic cooking significantly reduced the numbers of total mesophilic aerobic bacteria, mould-yeast, Staphylococcus aureus and completely eliminated Salmonella spp. from meatball samples (p < 0.05), it was not found efficient to inactivate all Listeria monocytogenes cells. Ohmic semi-cooking process was resulted at higher cooking yields, which were supported by high fat and moisture retention values in meatball samples. Metal levels (iron, chromium, nickel and manganese) of ohmically semi-cooked meatball samples were found below the upper level of dietary exposure levels. Ohmic cooking procedure was found to be safe in terms of PAH formation and mutagenic activity. Sensory evaluation showed that the overall acceptance of the semi-cooked meatball samples were good. These results demonstrate considerable potential for the application of ohmic process for semi-cooking of meatballs.     

Effect of replacing beef fat with olive oil on quality characteristics of Turkish soudjouk (sucuk)

Four formulation of Turkish soudjouks were produced in three replicates by traditional methods as follows; one control (C) using 85% beef and 15% beef fat and three treatments by replacing 20, 40 and 60% of beef fat with virgin olive oil incorporated as pre-emulsified fat (PEF) with soy protein isolate (SPI), respectively. It was found that the moisture content and pH decreased while fat and ash content increased on the 21st day of fermentation and in the ripening period. Cholesterol content decreased depending on the amount of incorporated olive oil to the formulation, which shows the addition of olive oil in soudjouks reduces the cholesterol content (P<0.05). TBA values were affected by the amount of incorporated olive oil and the highest TBA value was found for with the 60% olive oil replacement. Oleic and linoleic acid contents were high while other fatty acid contents were low for the 40 and 60% olive oil samples compared with controls. Sausages with 40% olive oil received high evaluation from the panel for appearance and texture but there was no significant difference (P>0.05) between samples in the terms of color and general acceptability. It is concluded that replacement of beef fat with olive oil had a positive effect on sensory quality and on reducing the cholesterol content of soudjouks.     

Biogenic amine changes in barramundi (Lates calcarifer) slices stored at 0 °C and 4 °C

The biogenic amines formation in barramundi (Lates calcarifer) slices kept for 15 days at 0 °C and 4 °C were investigated using nine biogenic amines, total plate counts and biogenic amines formers. Significant differences in biogenic amines concentrations of barramundi slices stored at 4 °C and at 0 °C after 3 days of storage were observed. All amines, except tryptamine, 2-phenylethylamine, tyramine and agmatine in the slices increased with time during storage at both temperatures. At the end of the storage period, histamine concentrations were 82 mg/kg and 275 mg/kg for samples kept at 0 °C and 4 °C, respectively. At day 15, the total plate count was approximately 8.6 log CFU/g for sample kept at 0 °C and 9.7 log CFU/g for samples kept at 4 °C. Histamine-forming bacteria (HFB) in all samples ranged from 5.4 to 6.1 log CFU/g at 0 °C and 4 °C, respectively. The observed shelf-life of barramundi slices were 6–9 days.