The effects of ripening period, nitrite level and heat treatment on biogenic amine formation of "sucuk" - A Turkish dry fermented sausage

KURT Ş., Zorba O.

MEAT SCIENCE, vol.82, no.2, pp.179-184, 2009 (SCI-Expanded) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 82 Issue: 2
  • Publication Date: 2009
  • Doi Number: 10.1016/j.meatsci.2009.01.008
  • Journal Name: MEAT SCIENCE
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.179-184
  • Van Yüzüncü Yıl University Affiliated: Yes


The effects of ripening period (1-13 days), nitrite level (45-195 ppm) and heat treatment (30-90 degrees C) on biogenic amine formation of sucuk were investigated using the central composite rotatable design of response surface methodology.