EFFECTS OF POPPY OIL ON BIOGENIC AMINE IN FERMENTED TURKISH SAUSAGE

Biogenic amines are generally created by the decarboxylation of amino acids via microbial enzymes and these compounds may have a toxic effect on humans and animals. The ripening and storage conditions of meat and meat products directly affect the quality of such products in terms of biogenic amines. The aim of this study was to investigate the effects of poppy oil, which is produced and consumed in large quantities in Afyonkarahisar province, on the formation of biogenic amines in fermented sausages. In the study, 2 groups of sausages were produced including control and poppy oil groups. 300 mg / kg poppy oil was added to the sausage that would be produced in the poppy oil group. The sausages were ripened for 15 days in the surrounding where relative humidity (90-60%) and the temperature (25-18 degrees C) could be adjusted. During this period (0, 2, 4, 6, 8, 10, 13 and 15 days), physico-chemical, sensory, microbiological properties and biogenic amine (histamine, putresin, tryptamine, phenyl ethylamine and tyramine) formations were determined in the samples. As a result, it is recommended that the poppy oil used does not cause a significant difference in the formation of biogenic amines, does not adversely affect the general characteristics of the sausage and that the amount of animal fat is reduced and alternatively, the use of poppy oil in the production of fermented sausage is recommended.