Year 2019, Volume 5 , Issue 4, Pages 215 - 226 2019-10-01

EFFECT OF ENCAPSULATED STARTER CULTURE INCLUSION AND HEAT TREATMENT ON BIOGENIC AMINES CONTENT OF SUCUK

Tuğça Bilenler [1] , Ihsan Karabulut [2]


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 non-encapsulated (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.

Biogen amine, Heat treated, Starter culture, Encapsulation, Sucuk
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Primary Language en
Subjects Food Science and Technology
Journal Section Research Articles
Authors

Orcid: 0000-0001-7831-6337
Author: Tuğça Bilenler (Primary Author)
Institution: Inonu University, Faculty of Engineering, Department of Food Engineering, Malatya
Country: Turkey


Orcid: 0000-0002-9014-8863
Author: Ihsan Karabulut
Institution: Inonu University, Faculty of Engineering, Department of Food Engineering, Malatya
Country: Turkey


Supporting Institution This study was supported by Inonu University, Directorate for Scientific Research
Project Number 2015/36
Dates

Application Date : January 30, 2019
Acceptance Date : April 12, 2019
Publication Date : October 1, 2019

Bibtex @research article { jfhs519568, journal = {Food and Health}, issn = {}, eissn = {2602-2834}, address = {Vidin Caddesi No:28 D:4 Kocamustafapaşa 34107 Fatih İstanbul}, publisher = {ScientificWebJournals}, year = {2019}, volume = {5}, pages = {215 - 226}, doi = {10.3153/FH19023}, title = {EFFECT OF ENCAPSULATED STARTER CULTURE INCLUSION AND HEAT TREATMENT ON BIOGENIC AMINES CONTENT OF SUCUK}, key = {cite}, author = {Bilenler, Tuğça and Karabulut, Ihsan} }
APA Bilenler, 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
MLA Bilenler, T , Karabulut, I . "EFFECT OF ENCAPSULATED STARTER CULTURE INCLUSION AND HEAT TREATMENT ON BIOGENIC AMINES CONTENT OF SUCUK". Food and Health 5 (2019 ): 215-226 <http://jfhs.scientificwebjournals.com/en/issue/46056/519568>
Chicago Bilenler, T , Karabulut, I . "EFFECT OF ENCAPSULATED STARTER CULTURE INCLUSION AND HEAT TREATMENT ON BIOGENIC AMINES CONTENT OF SUCUK". Food and Health 5 (2019 ): 215-226
RIS TY - JOUR T1 - EFFECT OF ENCAPSULATED STARTER CULTURE INCLUSION AND HEAT TREATMENT ON BIOGENIC AMINES CONTENT OF SUCUK AU - Tuğça Bilenler , Ihsan Karabulut Y1 - 2019 PY - 2019 N1 - doi: 10.3153/FH19023 DO - 10.3153/FH19023 T2 - Food and Health JF - Journal JO - JOR SP - 215 EP - 226 VL - 5 IS - 4 SN - -2602-2834 M3 - doi: 10.3153/FH19023 UR - https://doi.org/10.3153/FH19023 Y2 - 2019 ER -
EndNote %0 Food and Health EFFECT OF ENCAPSULATED STARTER CULTURE INCLUSION AND HEAT TREATMENT ON BIOGENIC AMINES CONTENT OF SUCUK %A Tuğça Bilenler , Ihsan Karabulut %T EFFECT OF ENCAPSULATED STARTER CULTURE INCLUSION AND HEAT TREATMENT ON BIOGENIC AMINES CONTENT OF SUCUK %D 2019 %J Food and Health %P -2602-2834 %V 5 %N 4 %R doi: 10.3153/FH19023 %U 10.3153/FH19023
ISNAD Bilenler, Tuğça , Karabulut, Ihsan . "EFFECT OF ENCAPSULATED STARTER CULTURE INCLUSION AND HEAT TREATMENT ON BIOGENIC AMINES CONTENT OF SUCUK". Food and Health 5 / 4 (October 2019): 215-226 . https://doi.org/10.3153/FH19023
AMA Bilenler T , Karabulut I . EFFECT OF ENCAPSULATED STARTER CULTURE INCLUSION AND HEAT TREATMENT ON BIOGENIC AMINES CONTENT OF SUCUK. Food Health. 2019; 5(4): 215-226.
Vancouver Bilenler T , Karabulut I . EFFECT OF ENCAPSULATED STARTER CULTURE INCLUSION AND HEAT TREATMENT ON BIOGENIC AMINES CONTENT OF SUCUK. Food and Health. 2019; 5(4): 226-215.