Reduction of biogenic amine formation in sucuk by use of some proteolytic enzymes and essential oils

Two different proteolytic enzymes (trypsin and chymotrypsin) and five different essential oils (rosemary, oregano, ginger, cinnamon and clove oil) were used to reduce the biogenic amine formation in sucuk. Besides biogenic amines, some quality (pH, Hunter color values, texture and overall sensory quality) and oxidation (TBARS value) attributes of sucuk were also followed during the ripening and storage periods. Effects of trypsin and chymotrypsin on biogenic amine reduction firstly were investigated in model systems, and significant reductions (p ≤ 0.05) in biogenic amines formation was observed in the model systems. Therefore, it was decided to use these enzymes in sucuk production for the reduction of biogenic amine formation. In sucuks, it was detected that trypsin and chymotrypsin significantly (p ≤ 0.05) reduced cadaverine, tyramine and histamine formation in sucuk. Essential oils were used 0.1, 0.5 and 1.0% in sucuk dough, and they significanly (p ≤ 0.05) improved the measured quality and oxidation attributes of the sucuk. Use of essential oil decreased (p ≤ 0.05) the biogenic amine formation. Histamine, tyramine and putrescine significantly (p ≤ 0.05) reduced by use of essential oils. TBARS value also decreased significantly (p ≤ 0.05) in sucuk by essential oils. It was concluded that the enzymes (trypsin and chymotrypsin) and essential oils (rosemary, oregano, ginger, cinnamon and clove oil) can be used to reduce biogenic amine formation in sucuk. Key Words: Biogenic amine, trypsin, chymotrypsin, essential oil