TY  - JOUR
T1  - Histamine, Nitrate and Nitrite Content of Meat Products Marketed in Western Anatolia, Turkey
AU - , Mustafa Cemek AU - , Levent Akkaya AU - , Sait Bulut AU - , Muhsin Konuk AU - , Yavuz O. Birdane 
JO  - Journal of Animal and Veterinary Advances
VL  - 5
IS  - 12
SP  - 1109
EP  - 1112
PY  - 2006
DA  - 2001/08/19
SN  - 1680-5593
DO  - javaa.2006.1109.1112
UR  - https://makhillpublications.co/view-article.php?doi=javaa.2006.1109.1112
KW  - Turkish styles fermented sausages
KW  -salami
KW  -fresh sausages
KW  -past2rma
KW  -histamine
KW  -nitrate and nitrite
AB  - Biogenic amines (such as histamine) and nitric oxide (such as nitrate and nitrite) are basic nitrogenous compounds occurring in many foods. The histamine, nitrate and nitrite are key signaling molecules in numerous physiological and pathological events. The purpose of this study was to determine the histamine, nitrate and nitrite contents on meat products (53 Turkish styles fermented sausages, 19 salami, 16 fresh sausages and 12 past rma) of different brands obtained from retail stores in the Afyonkarahisar area of Turkey. The maximum histamine in past rma samples in the range 30.20-51.82 mg kg<SUP>-1</SUP> (mean 42.11 mg kg<SUP>-1</SUP>) and minimum histamine in fresh sausage in the range 7.73-30.68 mg kg<SUP>-1</SUP> (mean 19.67 mg kg<SUP>-1</SUP>) were found. Nevertheless maximum nitrate and nitrite in fermented sausage (mean 149.31 mg kg<SUP>-1</SUP>) and salami (mean 45.33 mg kg<SUP>-1</SUP>) samples, minimum nitrate and nitrite fresh sausage (mean 97.84 mg kg<SUP>-1</SUP>) and fermented sausage (mean 23.49 mg kg<SUP>-1</SUP>) were found. According to the results of the present study, meat products samples showed a comparable good quality from a toxicological and public health point of view.
ER  -