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


KURT Ş., Zorba O.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, cilt.90, ss.2669-2674, 2010 (SCI İndekslerine Giren Dergi) identifier identifier identifier

  • Cilt numarası: 90 Konu: 15
  • Basım Tarihi: 2010
  • Doi Numarası: 10.1002/jsfa.4138
  • Dergi Adı: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
  • Sayfa Sayıları: ss.2669-2674

Özet

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.