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1 Introduction Fermented sausages are popular meat products, valued for their unique flavor and texture (Abril et al. 2023). In general, fermented foods are recommended for enriching a diet to gain numerous beneficial health effects. However, one of the major concerns with fermented sausages is the formation of high concentrations of biogenic amines, which could endanger the well-being of consumers (Swider et al. 2023).
1 INTRODUCTION Sucuk is a type of Turkish fermented sausage produced typically by mixing ground beef and fat and/or sheep tail fat with salt, nitrite or/and nitrate (cure), sugar, and some species comprising red pepper, black pepper, cumin, allspice, and garlic. Natural or synthetic casings are used for stuffing the sucuk dough. Sucuks are fermented by either inoculating a starter culture or by natural fermentation.
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