title: Biogenic amine formation in Turkish dry fermented sausage (sucuk) as affected by nisin and nitrite.
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.
  
  
  CONCLUSIONS
  The additional nitrite levels can be decreased by the addition of nisin, which will hinder biogenic amine formation.
authors.affiliation: Department of Food Technology, Vocational School, University of Adıyaman, Adiyaman, Turkey. sukrukurt@hotmail.com
authors.forename: Sükrü
authors.initials: S
authors.lastname: Kurt
authors.forename: Omer
authors.initials: O
authors.lastname: Zorba
mesh_terms: D000818:Animals; D058491:Bacterial Load; D001679:Biogenic Amines / Q000096:biosynthesis*; D002417:Cattle; D005516:Food Microbiology; D005520:Food Preservatives; D007778:Lactobacillus / Q000254:growth & development; D008461:Meat Products / Q000382:microbiology; D009561:Nisin; D009573:Nitrites; D012756:Sheep
chemical_list: D001679:Biogenic Amines; D005520:Food Preservatives; D009573:Nitrites; D009561:Nisin