Effects of different temperatures on the quality characteristics of turkey sausage and changes during storage time

Published: Nov 9, 2022
Updated: 2022-11-09
2022-11-09 (2)
turkey sausage different internal temperatures biogenic amine storage
Y çelebi sezer

This research aims to establish the effects of different heat treatment temperatures applied to turkey sausages on the physicochemical, microbiological, and textural features of the product and biogenic amine formation during heat treatment and storage. To this end, three different internal temperatures were applied to turkey sausages fermented for 3 days at 23oC and relative humidity (85%±1). The product’s lactic acid bacteria (LAB), Micrococcus/Staphylococcus growth, pH, residual nitrite, 2-thiobarbituric acid reactive substances (TBARS) and biogenic amine (tyramine, histamine, putrescine, cadaverine, spermidine and spermine) formation were analyzed during heat treatment and storage (18 oC, 20 days). Different internal temperature applications affected LAB growth, residual nitrite, and biogenic amine formation (P<0.05). While LAB, Micrococcus/Staphylococcus growth and residual nitrite values decreased significantly during storage (P<0.05), the amounts of biogenic amines, other than spermidine, increased. Furthermore, no difference was detected in pH and TBARS values (P> 0.05). The interaction of different internal temperature applications and storage times affected only LAB and biogenic amine amounts. As a result of the study, increasing internal temperature applications caused significant changes in the quality characteristics of turkey sausage during the storage period. Although the LAB values decreased with the increase in the internal temperatures, the biogenic amine amounts during storage increased with increasing internal temperature application. Therefore, heat treatment at 62oC for 5 min is the most suitable method to be used for turkey sausage. 

Article Details
  • Section
  • Research Articles
Download data is not yet available.
Alley G, Cours D and Demeyer D (1992) Effect of nitrate, nitrite and ascorbate on colour and colour stability of dry fermented sausage prepared using ‘back slopping’. Meat Science 32:279–287.
Armutcu Ü, Hazar F Y, Yılmaz Oral ZF, Kaban G. Kaya M. (2020) Effects of different internal temperature applications on quality properties of heat‐treated sucuk during production. Journal of Food Processing and Preservation 44(6) e14455.
Baggio SR, Vicente E and Bragagnolo N (2002) Cholesterol oxides, cholesterol, total lipid and fatty acid composition in turkey meat. Journal of Agricultural and Food Chemistry 50: 5981-5986.
Beltran E, Pla R, Yuste J, Mor-Mur M (2003) Lipid oxidation of pressurized and cooked chicken: role of sodium chloride and mechanical processing on TBARS and hexanal values. Meat Science 64(1) 19-25.
Bodmer S, Irmak C, Kneubühl M (1999) Biogenic amines in foods: histamine and food processing. Inflammation Research 48 296–300.
Bover-Cid S, Izquierdo-Pulido M, Vidal-Carou MC (2001) Changes in biogenic amine and polyamine contents in slightly fermented sausages manufactured with and without sugar. Meat Science 57(2) 215-221.
Bozkurt H, Erkmen O (2004) Effect of nitrate/nitrite on the quality of sausage (sucuk) during ripening and storage. Journal of the Science of Food and Agriculture 84(3) 279-286.
Bozkurt H, Erkmen O (2007) Effects of some commercial additives on the quality of sucuk (Turkish dry-fermented sausage). Food chemistry 101(4) 1465-1473.
Bozkurt H (2007) Comparison of the effects of sesame and Thymbra spicata oil during the manufacturing of Turkish dry-fermented sausage. Food Control 18(2) 149-156.
Ciuciu Simion AMC, Vizireanu C, Alexe P, Franco I, Carballo J (2014) Effect of the use of selected starter cultures on some quality, safety and sensorial properties of Dacia sausage, a traditional Romanian dry-sausage variety. Food Control 35(1) 123e131.
Coloretti F, Tabanelli G, Chiavari C, Lanciotti R, Grazia L, Gardini F et al. (2014) Effect of wine addition on microbiological characteristics, volatile molecule profiles and biogenic amine contents in fermented sausages. Meat Science 96(3) 1395e1402.
Coşkuner Ö (2002) Türk sucuğunda lipid oksidasyonuna ve serbest yağ asitleri oluşumuna ısıl işlemin etkisi. Ankara Üniversitesi,Yüksek Lisans Tezi.
Çakır MA, Kaya M, Kaban G (2013) Effect of heat treatment on the volatile compound profile and other qualitative properties of sucuk. Fleischwirtschaft International 5: 69–74.
Çelebi Sezer Y, Bozkurt H (2019) Use of novel casing in sucuk production: Antimicrobials incorporated into multilayer plastic film. Acta Alimentaria 48(1) 1-8.
Dalmış Ü, Soyer A (2008) Effect of processing methods and starter culture (Staphylococcus xylosus and Pediococcus pentosaceus) on proteolytic changes in Turkish sausages (sucuk) during ripening and storage. Meat science 80(2) 345-354.
Du M, Ahn DU (2002) Effect of antioxidants on the quality of irradiated sausages prepared with turkey thigh meat. Poultry Science 81(8) 1251-1256.
Ensoy U (2004) Hindi sucuğu üretiminde starter kültür kullanımı ve ısıl işlem uygulamasının ürün karakteristikleri üzerine etkisi. Ankara Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı Doktora Tezi Ankara Türkiye.
Ensoy U, Kolsarici N, Candoğan K, Karslıoğlu B. (2010). Changes in biochemical and microbiological characteristics of turkey sucuks as affected by processing and starter culture utilization. Journal of Muscle Foods 21(1) 142-165.
Ercoşkun H, Tağı Ş, Ertaş AH (2010) The effect of different fermentation intervals on the quality characteristics of heat-treated and traditional sucuks. Meat science 85(1) 174-181.
Erkmen O (2000) Basic methods for the microbiological analysis of foods. Gaziantep, Turkey: University of Gaziantep Press.
Hernandez-Jover, T., Izquierdo-Pulido, M., Veciana-Nogues, M. T., Marine-Font, A., & Vidal-Carou, M. C. (1997). Effect of starter cultures on biogenic amine formation during fermented sausage production. Journal of Food Protection, 60(7), 825–830. https://doi. org/10.4315/0362-028X-60.7.825
Ikonic P, Tasic T, Petrovic L, Skaljac S, Jokanovic M, Mandic A et al. (2013). Proteolysis and biogenic amines formation during the ripening of Petrovska klobasa, traditional dry-fermented sausage from Northern Serbia. Food Control, 30(1) 69e75.
Jia W, Zhang R, Shi L, Zhang F, Chang J, Chu X (2020) Effects of spices on the formation of biogenic amines during the fermentation of dry fermented mutton sausage. Food Chemistry 126723.
Johansson G, Berdague JL, Larsson M, Tran N and Borch E (1994) Lipolysis, proteolysis and formation of volatile components during ripening of a fermented sausage with Pediococcus pentosaceus and Staphylococcus xylosus as starter culture. Meat Science 38:203–218.
Kaban G, Kaya M (2009) Effects of Lactobacillus plantarum and Staphylococcus xylosus on the quality characteristics of dry fermented sausage ”sucuk”. Journal of Food Science, 74: 58–63.
Kaban G. (2013) Sucuk and pastırma: Microbiological changes and formation of volatile compounds. Meat Science 95(4): 912-918.
Kaban G, Bayrak D (2015) The effects of using Turkey meat on qualitative properties of heat-treated sucuk. Czech Journal of Food Sciences 33(4): 377-383.
Kaya M, Kaban G (2016) Fermented meat products. In N. Aran (Ed.), Food Biotechnology (6th ed., pp. 157–190). İstanbul Turkey: Nobel publishing.
Kim HS, Lee SY, Hur SJ (2019) Effects of different starter cultures on the biogenic amine concentrations, mutagenicity, oxidative stress, and neuroprotective activity of fermented sausages and their relationships. Journal of Functional Foods 52 424–429.
Kurt Ş, Zorba Ö (2009) The effects of ripening period, nitrite level and heat treatment on biogenic amine formation of “sucuk”–A Turkish dry fermented sausage. Meat Science 82(2):179-184.
Kurt S, Zorba Ö (2010) Effect of ripening period, nitrite level and heat treatment on the chemical characteristics of turkish dry fermented sausage (sucuk). J. Anim. Sci, 23:1105-1111.
Küçükkaya S, Arslan B, Demirok Soncu E, Ertürk D, Soyer A (2020) Effect of chitosan–essential oil, a surface mold inhibitor, on microbiological and physicochemical characteristics of semidried fermented sausages. Journal of Food Science 85(4): 1240-1247.
Lücke FK (1985) Mikrobiologische Vorgänge bei der Herstellung von Rohwurst und Rohschinken, In: Mikrobiologie und Qualitat von Rohwurst und Rohschinken, Kulmbach, Bundesanstalt für Fleischforschung: 85–102.
Nassu RT, Gonçalves LAG, Silva MAAP and Beserra FJ (2003). Oxidative stability of fermented goat meat sausage with different levels of natural antioxidant. Meat Science 63: 43-49.
Nout MJR (1994) Fermented foods and food safety. Food Research International 27(3): 291-298.
Öz E, Kabil E, Kaban G, Kaya M (2018) Effect of autochthonous Pediococcus acidilactici on volatile profile and some properties of heattreated sucuk. Journal of Food Processing and Preservation 42: e13752.
Pérez-Alvarez JA, Sayas-Barberá ME, Férnańdez-López J and Aranda-Catala V (1999) Physicochemical characteristics of Spanish-type dry-cured sausage. Food Research International 32: 599-607.
Rabie MA, Peres C, Malcata FX (2014) Evolution of amino acids and biogenic amines throughout storage in sausages made of horse, beef and turkey meats. Meat Science 96(1):82-87.
Roig-Sagués A, Eerola S (1997) Biogenic amines in meat inoculated with Lactobacillus sake starter strains and an amine-positive lactic acid bacterium. Zeitschrift für Lebensmitteluntersuchung und-Forschung A 205(3): 227-231.
Sakhare PZ and Rao DN (2003) Microbial profiles during lactic fermentation of meat by combined starter cultures at high temperatures. Food Control 14: 1-5.
Santchurn SJ, Collignan A (2007) Fermented poultry sausages: Handbook of fermented meat and poultry 361-368.
Sanz Y, Flores J, Tolra F and Feria A (1997) Effect of pre-ripening on microbial and chemical changes in dry fermented sausages. Food Microbiology 14: 575-582.
Shalaby AR (1996) Significance of biogenic amines to food safety and human health. Food Research International 29(7): 675-690.
Soyutemiz E, Oruç HH, Ceylan S and Çetinkaya F (2004) Farklı teknolojilerle üretilen yerli sucukların üretim aşamalarında nitrat ve nitrit miktarlarında meydana gelen değişiklikler (in Turkish). Gıda 29:73-78.
Spizzirri UG, Ieri F, Campo M, Paolino D, Restuccia D, Romani A (2019) Biogenic Amines, Phenolic, and Aroma-Related Compounds of Unroasted and Roasted Cocoa Beans with Different Origin. Foods 8(8):306.
Suzzi G and Gardini F. (2003) Biogenic amines in dry fermented sausages: a review. International Journal of Food Microbiology 2731: 1–14.
Wang J, Lu S, Wang Q, Guo X, He J (2020) Effects of starter cultures on lipid oxidation and accumulation of biogenic amines in traditional Chinese smoked horsemeat sausage. Journal of Food Processing and Preservation 44(5): e14439.
Yang A, Cheng F, Tong P, Chen H (2017) Effect of tea polyphenol and nisin on the quality of tortoise (Trachemys scripta elegans) meat during chilled storage. Journal of Food Processing and Preservation 41(6): e13308.
Yetim H, Kesmen Z (2005) Sucuk: Türkische Rohwurst: Wirkung von hydratisiertem, fettfreiem Sojamehl (FFSM) auf die Reifung. Fleischwirtschaft (Frankfurt) 85(5): 94-96.
Yılmaz ZF (2016) Effects of using starter culture on volatile compounds and some other qualitative properties of heat-treated sucuk (Ms thesis). Atatürk University Graduate School of Natural and Applied Sciences Erzurum Turkey.
Zhang H, Li B, Zhao L, Wang Q, Li B, Lu S (2019) The effects of amine oxidase-producing starter culture on biogenic amine accumulation in traditional Chinese smoked horsemeat sausages. Journal of Food Safety 1: 1–7.
Zouari N, Ayadi MA, Hadj-Taieb S, Frikha F, Attia H (2012) Whey powder, ι-carrageenan, and fat interactions and their influence on instrumental texture and sensory properties of turkey meat sausage using a mixture design approach. International Journal of Food Properties 15(6): 1233-1246.