Research progress of biogenic amines in fermented sausages: A review

Wang, Qi; Liu, Kunyi; Zhang, Jinghui; An, Jiangshan; Zhang, Chen; Chen, Tao

doi:10.47836/ifrj.29.2.01

Cited by 2 publications

(1 citation statement)

References 84 publications

(86 reference statements)

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“…The formation of biogenic amines depends on many factors, the presence of free amino acids, the growth of microorganisms with high decarboxylase activity, and the existence of suitable conditions for decarboxylases (Lorenzo et al., 2020 ). Decarboxylase‐producing microorganisms remove the α‐carboxyl group of amino acids to generate corresponding biogenic amines (Wang, Liu, et al., 2022 ). Sun et al.…”

Section: Introductionmentioning

confidence: 99%

Incorporating bay leaf extract (Laurus nobilis L.) and determining the quality attributes of Turkish fermented sausage (sucuk)

Benli,

Şahin,

Ağçam

2024

Food Science & Nutrition

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This study aimed at investigating the quality attributes of Turkish fermented sausage (sucuk) incorporated with bay leaf extract obtained as a natural antioxidant and a source of phytochemicals. Five different bay leaf extracts were obtained with distilled water and 60%, 70%, 80%, and 90% ethanol. The total phenolic contents and antioxidant activity values indicated that ultrasound‐assisted 70% ethanol extract was the most suitable extract. Furthermore, five groups of sucuks were manufactured with the addition of bay leaf extract (1, 5, and 10 mL/kg), ascorbic acid (500 mg/kg), and control. The extracts were produced similar pH values when compared to control and ascorbic acid samples. The treatments had no significant effect on moisture contents of sucuks. Bay leaf extracts produced comparable color, texture profile analysis, and TBARS values to control and ascorbic acid samples. Biogenic amine contents (mg/kg dry weight) of sucuks including tryptamine (6.43–30.66), 2‐phenylethylamine (2.24–32.04), putrescine (2.19–7.98), cadaverine (3.28–12.21), histamine (7.01–11.38), tyramine (3.27–71.07), spermidine (4.44–8.01), and spermine (53.96–68.25) were mostly within the lower ranges typically associated with sucuk. However, the lowest cadaverine values observed at the end of storage in the bay leaf extract added samples indicated that bay leaf extract might be effective in decreasing cadaverine values during storage. The addition of bay leaf extract caused similar sensory attributes to the control and ascorbic acid samples. This study revealed that Turkish fermented sucuks could be effectively incorporated with bay leaf extracts without a negative effect on the quality attributes or consumer acceptability.

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Section: Introductionmentioning

confidence: 99%