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, sa.15, ss.2669-2674, 2010 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 90 Sayı: 15
  • Basım Tarihi: 2010
  • Doi Numarası: 10.1002/jsfa.4138
  • Dergi Adı: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.2669-2674
  • Van Yüzüncü Yıl Üniversitesi Adresli: Evet

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.