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, vol.90, no.15, pp.2669-2674, 2010 (SCI-Expanded) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 90 Issue: 15
  • Publication Date: 2010
  • Doi Number: 10.1002/jsfa.4138
  • Journal Name: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.2669-2674
  • Van Yüzüncü Yıl University Affiliated: Yes

Abstract

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.