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  • Title: Biogenic amine formation in Turkish dry fermented sausage (sucuk) as affected by nisin and nitrite.
    Author: Kurt S, Zorba O.
    Journal: J Sci Food Agric; 2010 Dec; 90(15):2669-74. PubMed ID: 20740550.
    Abstract:
    BACKGROUND: The effects of nitrite (0, 100, and 200 mg kg(-1)) and nisin (0, 250, and 500 mg kg(-1)) on biogenic amine formation in sucuk were investigated by utilising a central composite design of response surface methodology. RESULTS: The addition of nitrite led to decreased levels of tryptamine, 2-phenylethylamine, putrescine, cadaverine, tyramine, and histamine, whereas nisin decreased the tryptamine level and counts of lactic acid bacteria. However, nisin increased putrescine, cadaverine, and spermidine levels. Their interactive effect was also found to be significant (P < 0.05) for putrescine values. CONCLUSION: The additional nitrite levels can be decreased by the addition of nisin, which will hinder biogenic amine formation.
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