Biogenic amines content and some qualitative properties of different pastirma types

A total of 40 samples were taken from five different brands in order to determine some qualitative properties and biogenic amine content of four pastırma types (kuşgömü, sırt, şekerpare ve bohça) and samples were subjected to moisture, pH, TBARS, NPN-M and biogenic amine analyses as well as microbiological counts (lactic acid bacteria, Micrococcus/Staphylococcus, yeast-mould and Enterobacteriaceae). The type and brand factors were determined to be have significantly effect (P<0,05) on pH value. While the lowest moisture value was found in sırt and the highest moisture value was found in bohça type (P <0,05), however no significant differences were observed among the brands (P> 0,05). Both factors were not significant (P>0,05) on TBARS value, an indicator of autooxidation, and NPN-M, an indicator of proteolytic activity. The average count of lactic acid bacteria and Micrococcus / Staphylococcus ranged from 4,99 to 5,72 and 6,23 to 7,22 log cfu / g, respectively. While no significant difference was found in the count of lactic acid bacteria (P>0,05), the lowest count of Micrococcus/Staphylococcus was determine in kuşgömü type (P<0,05). The lowest number of yeast-molds was also determined in this type. Among brands, significant differences were also found in terms of yeast-molds count. The number of Enterobacteriaceae was found to be below the detectable limit in a significant part of the samples. In the research, type factor had very important (P<0,01) on histamine, spermine and spermidine, and had significant effect (P<0,05) on tyramine . The brand factor showed a very significant effect (P<0,01) on all other biogenic amine studied except of tyramine and spermine. The interaction of brand and type had effect at P<0,05 on phenylethylamine, at the level of P<0,01 on putrescine, histamine and tyramine.