Effects of different temperatures on the quality characteristics of turkey sausage and changes during storage time

This research aims to establish the effects of different heat treatment temperatures applied to turkey sausages on the physicochemical, microbiological, and textural features of the product and biogenic amine formation during heat treatment and storage. To this end, three different internal temperatures were applied to turkey sausages fermented for 3 days at 23oC and relative humidity (85%±1). The product’s lactic acid bacteria (LAB), Micrococcus/Staphylococcus growth, pH, residual nitrite, 2-thiobarbituric acid reactive substances (TBARS) and biogenic amine (tyramine, histamine, putrescine, cadaverine, spermidine and spermine) formation were analyzed during heat treatment and storage (18 oC, 20 days). Different internal temperature applications affected LAB growth, residual nitrite, and biogenic amine formation (P