The effect of use of casings with different calibers on some quality properties and biogenic amin content in the production of fermented sucuk

In this study, it was aimed to investigate the effect of the use of natural casings with different calibers (44 mm, 50 mm, 53 mm, 58 mm, 61 mm) in sucuk production on some quality characteristics and biogenic amine content of sucuk during production (3rd day and final product) and storage (15. day, 1. month and 2. month) periods. At the end of the production, pH values of the samples were similar. The effect of using different casing calibers on moisture values was not significant, while the effect on ash values was significant in the final product. Titratable acidity values were found to be similar. L*, a*, b*, Chroma and Hue values of the sucuks were similar in the final product, but showed differences in the storage period, and the adhesiveness values related to the textural properties had significant differences in the final product. It was observed that the use of casings with different calibers may have effects on tryptamine, 2-phenylethylamine and tyramine values, but did not have a significant effect on putrescine, cadaverine, histamine, spermidine and spermine values of sucuks. The average lowest and highest values of tryptamine, 2-phenylethylamine, putrescine, cadaverine, histamine, tyramine, spermidine and spermine in sucuk samples in the final product varied between 11.09-23.22 mg/kg, 2.89-10.87 mg/kg, 7.88-10.45 mg/kg, 0.88-2.34 mg/kg, 4.72-8.91 mg/kg, 92.16-116.34 mg/kg, 7.90-10.75 mg/kg and 57.59-70.55 mg/kg in dry matter, respectively. The effect of using casing with different calibers in sucuks on TBARS values was significant on the 15th day of the storage period. In general, sucuks produced using casings with different calibers had similar sensory properties.