Biogenic Amine Formation in “Bez Sucuk,” a Type of Turkish Traditional Fermented Sausage Produced with Different Meat: Fat Ratios

This study aims to evaluate biogenic amine levels of bez sucuks (BS) produced with different meat:fat ratios. For this, three BS groups were manufactured with meat:fat ratios of 90:10 (BS10), 80:20 (BS20), and 70:30 (BS30). The pH and water activity values and biogenic amine amounts of sucuk samples...

Descripción completa

Detalles Bibliográficos
Autores principales: Çiçek, Ümran, Tokatli, Kader
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5932960/
https://www.ncbi.nlm.nih.gov/pubmed/29725233
http://dx.doi.org/10.5851/kosfa.2018.38.1.152

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5932960/
https://www.ncbi.nlm.nih.gov/pubmed/29725233
http://dx.doi.org/10.5851/kosfa.2018.38.1.152

Ejemplares similares