Note on histamine levels in Turkish style fermented sausages

Ekici K., Sekeroglu R., Sancak Y. C., NOYAN T.

MEAT SCIENCE, cilt.68, sa.1, ss.123-125, 2004 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 68 Sayı: 1
  • Basım Tarihi: 2004
  • Doi Numarası: 10.1016/j.meatsci.2004.02.013
  • Dergi Adı: MEAT SCIENCE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.123-125
  • Van Yüzüncü Yıl Üniversitesi Adresli: Evet

Özet

The histamine contents of Turkish style fermented sausages were determined on 46 samples of five different brands obtained from retail stores in Van in Turkey. Histamine was found in all samples in the range 19.64-87.47 mg/kg (mean 32.13 mg/kg). Histamine levels in the brands differed significantly (P < 0.01). The results suggest that the histamine levels in the sausages were not hazardous in terms of public health although they may be a potential risk to sensitive individuals. (C) 2004 Elsevier Ltd. All rights reserved.