The determination of some biogenic amines in Turkish fermented sausages consumed in Van.

ABSTRACT: Biogenic amines, has been implicated as the causative agent in several outbreaks of food poisoning. Fermented food such as Turkish style fermented sausages can also contain biogenic amines, microorganisms possessing the enzymes decarboxylase, which converts amino acids to biogenic amines, are responsible for the formation of biogenic amines in fermented sausages. The purpose of this study was to determine the amount of biogenic amines in Turkish fermented sausage consumed in Van in Turkey, and to evaluate their concentrations in term of public health risks. High performance liquid chromatography method was used to the determination of 8 biogenic amines in 120 sausage samples collected from 10 different brands sold in the local markets of Van. The detection levels of biogenic amines in the samples was ranged from 0 to 129.375?mg/kg for tryptamine, from 0 to 65.625?mg/kg for 2-phenylethylamine, from 0 to 255.625?mg/kg for putrescine, from 0 to 1148.75?mg/kg for cadaverine, from 0 to 469.375?mg/kg for histamine, from 0 to 438.125?mg/kg for tyramine, from 0 to 554.375?mg/kg for spermidine, and from 0 to 614.375?mg/kg for spermine.

SUBMITTER: Ekici K 

PROVIDER: S-EPMC6318349 | biostudies-literature | 2018

REPOSITORIES: biostudies-literature