Impact of Proteolytic Enzymes on Formation of Biogenic Amine In Sucuk During the Storage Period

Abstract

Reduction and/or control of biogenic amine formation in sausage is an important subject due to its undesirable effects on human health and quality of foods. There has been no research regarding the effect of proteolytic enzymes on biogenic amines in foods. Reduction of biogenic amine formation in sucuk (Turkish dry fermented sausage) by proteolytic enzymes (trypsin and chymotrypsin) is a novel study. Besides biogenic amine, some quality (pH, colour and texture) and safety (thiobarbituric acid reactive substances (TBARS)) parameters of sucuk were investigated. Trypsin and chymotrypsin enzymes reduced (P≤0.05) biogenic amine formation significantly. However, in most times use of trypsin and chymotrypsin enzymes together result in the highest reduction effect on biogenic amine formation. Approximately 70% reduction in histamine and 47% reduction in tyramine were observed at the end of the storage period. It was observed that trypsin and chymotrypsin enzymes have significant effect (P≤0.05) on pH, thiobarbituric acid reactive substances, colour and texture. These findings emphasized that application of trypsin and chymotrypsin enzymes in sucuk was found to be effective in reducing biogenic amines formation.