EFFECT OF ENCAPSULATED STARTER CULTURE INCLUSION AND HEAT TREATMENT ON BIOGENIC AMINES CONTENT OF SUCUK

Tuğça BİLENLER; İhsan KARABULUT

doi:https://doi.org/10.3153/FH19023

Article Details

EFFECT OF ENCAPSULATED STARTER CULTURE INCLUSION AND HEAT TREATMENT ON BIOGENIC AMINES CONTENT OF SUCUK

Authors:

Tuğça BİLENLER | İhsan KARABULUT

Main Topics:

Food technology

Journal:

Food and Health 2019 Vol.5 Issue 4, pp.215-226

Document Type:

Article

Publication Date:

9/2019

Document Language:

English

Document ID (Org No.):

2000419948

DOI:

https://doi.org/10.3153/FH19023

Abstract:

 


In this study, the effect of encapsulated starter
culture (Lactobacillus plantarum plus
Staphylococcus xylosus) inclusion on biogenic amines (BAs)
content of sucuk was investigated comparatively in heat treated (at ~70°C for
20 min) and fermented sucuks. The
highest contents of histamine, which is known as the most toxic BA, were
observed in the fermented samples including non-encapsulated (103.6 mg/kg) and
encapsulated (102.3 mg/kg) starter cultures, while the lowest values were
detected in the heat treated sucuks (p
< .05), including non-encapsulated (24.2 mg/kg) and encapsulated (21.4
mg/kg) starter cultures, at the end of 45 days of storage. Based on the
principal component analysis of the microbiological count and BAs content of
the samples, the heat treated and encapsulated starter culture included sucuks
discriminated themselves from control groups and non-encapsulated encapsulated
starter culture included samples with lower histamine and tyramine contents as
well as their microbiological loads.



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Article Details

EFFECT OF ENCAPSULATED STARTER CULTURE INCLUSION AND HEAT TREATMENT ON BIOGENIC AMINES CONTENT OF SUCUK

Authors: Tuğça BİLENLER | İhsan KARABULUT

Main Topics: Food technology

Journal: Food and Health 2019 Vol.5 Issue 4, pp.215-226

Document Type: Article

Publication Date: 9/2019

Document Language: English

Document ID (Org No.): 2000419948

DOI: https://doi.org/10.3153/FH19023

Issues

Authors:

Tuğça BİLENLER | İhsan KARABULUT

Main Topics:

Food technology

Journal:

Food and Health 2019 Vol.5 Issue 4, pp.215-226

Document Type:

Article

Publication Date:

9/2019

Document Language:

English

Document ID (Org No.):

2000419948

DOI:

https://doi.org/10.3153/FH19023