Türk Fermente Sucuğunun Olgunlaşması Sırasında Tyramin Düzeyindeki Değişiklikler (İngilizce)

This research was conducted to examine the changes of tyramine levels during the ripening of Turkish fermented sausage and to determine the relationship between tyramine levels and some parameters (pH value, dry matter content) of sausages. Sausage samples were analysed for pH, dry matter and tyramine level during ripening. The tyramine content showed a marked rise during the first three days of the ripening and it reached maximum level at the sixth day. After that, the reduction of tyramine level was observed. A significant negative correlation (r= -0.80, pl0.05) was found between pH and tyramine level of sausages. It is concluded that pH value would be of great importance for obtaining sausages with low tyramine level.