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, cilt.82, sa.2, ss.179-184, 2009 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 82 Sayı: 2
  • Basım Tarihi: 2009
  • Doi Numarası: 10.1016/j.meatsci.2009.01.008
  • Dergi Adı: MEAT SCIENCE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.179-184
  • Van Yüzüncü Yıl Üniversitesi Adresli: Evet

Özet

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.