EFFECT OF ENCAPSULATED STARTER CULTURE INCLUSION AND HEAT TREATMENT ON BIOGENIC AMINES CONTENT OF SUCUK
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Dosyalar
Tarih
2019
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info:eu-repo/semantics/openAccess
Özet
Abstract: In this study, the effect of encapsulated starter culture (Lactobacillus plantarum plus Staphylococcus xylosus) inclusion on biogenic amines (BAs) content of sucuk was investigated comparatively in heat treated (at ~70 °C for 20 min) and fermented sucuks. The highest contents of histamine, which is known as the most toxic BA, were observed in the fermented samples including nonencapsulated (103.6 mg/kg) and encapsulated (102.3 mg/kg) starter cultures, while the lowest values were detected in the heat treated sucuks (p < .05), including non-encapsulated (24.2 mg/kg) and encapsulated (21.4 mg/kg) starter cultures, at the end of 45 days of storage. Based on the principal component analysis of the microbiological count and BAs content of the samples, the heat treated and encapsulated starter culture included sucuks discriminated themselves from control groups and non-encapsulated encapsulated starter culture included samples with lower histamine and tyramine contents as well as their microbiological loads.
Açıklama
Anahtar Kelimeler
Kaynak
Food and Health
WoS Q Değeri
Scopus Q Değeri
Cilt
5
Sayı
4
Künye
BİLENLER T,KARABULUT I (2019). EFFECT OF ENCAPSULATED STARTER CULTURE INCLUSION AND HEAT TREATMENT ON BIOGENIC AMINES CONTENT OF SUCUK. Food and Health, 5(4), 215 - 226. Doi: 10.3153/FH19023
