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

KURT, ŞÜKRÜ; Zorba, Omer

doi:10.1002/jsfa.4138

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, Scopus)

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.