Formations of biogenic amines in Turkish style sausage during ripening and storage periods

Changes of biogenic amine (histamine, a phenylethylamine, serotonin, spermine, spermidine, cadaverine, putrescine, 1, 7-diamino heptane, tryptamine and tyramine) concentrations and pH values of Turkish style sausages were investigated during ripening and storage. Cadaverine and beta-phenylethylamine were not detected during the ripening and storage periods for all sausage types. Storage time had a significant (P < 0.05) effect on the formation of all biogenic amines. Starter culture usage decreased (P < 0.05) biogenic amine formation. Histamine levels were higher in sausages prepared without additives and lower in the sausages made with starter culture than the sausages made without starter culture. There was no effect of starter culture and additives on formation of tryptamine, 1, 7-diamino heptane, serotonin or spermidine. Starter culture and additives affected (P < 0.05) the formation histamine, putrescine and spermine. pH values of sausages sharply decreased (P &LT; 0.05) from 5.98 to about 4.53 during 3 days of ripening. After that, pH values increased slowly and were nearly constant during the storage period.