The effect of processing and storage conditions on biogenic amine and hydroxymethylfurfural formation in heat treated poultry sausage

In this study, the effect of poultry meat usage and storage on biogenic amine and hydroxymethylfurfural formation and some quality characteristics of sucuk were investigated in the production of heat-treated sucuk. For this purpose, analyzes were performed on heat-treated sausages during production (day 0, fermentation, and final product) and storage (day 7, day 15, day 30, day 45, and day 60). The ash value of the sausages varied between 2.84% and 4.24%, and the moisture values between 54.51% and 62.18%. While the pH value of the final product was 5.15, the pH values changed between 5.29 and 5.43 during the storage period. The highest TBARS value (malonaldehit/kg) was determined in the day 60 samples (1.52) and the lowest TBARS values were determined in the day 0 (0.15) samples. Biogenic amine (mg/kg dry matter) values varied between 31.60 and 81.67 for tryptamine, 13.91 and 48.27 for 2-phenylethylaminen, 23.47 and 36.22 for putresin, 9.48 and 32.65 for cadaverine, 2.32 and 9.02 for histamine, 21.88 and 345.89 for tyramine, 24.18 and 56.25 for spermidine, 21.56 and 80.25 for spermine. HMF (µg/kg dry matter) ranged from 183.66 to 581.33 and 230.83 to 627.88 while furfural values (µg/kg dry matter) ranged from 29.35 to 577.07 and 45.64 to 607.39 in uncooked and cooked samples, respectively. In addition, the kinetics of HMF and furfural formation during storage was also studied. As a result of the sensory evaluation of the heat-treated chicken sucuk, it was determined that sucuk samples were highly appreciated in terms of the properties evaluated when they were cooked before consumption. Keywords: Heat treatment, Poultry Sausage, Biogenic Amine, HMF, TBARS, Kinetic