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 thermal treatment temperatures(62oC, 68oC and 75oC) applied to turkey sausages on the physicochemical, microbiological, and textural features of the product and bio-genic amine formation during thermal treatment and storage. To this end, three different internal temperatures (62oC, 68oC and 75oC) were applied to turkey sausages fermented for 3 days at 23oC and relative humidity (85%+/- 1). The prod-uct's lactic acid bacteria (LAB), Micrococcus/Staphylococcus growth, pH, residual nitrite, 2-thiobarbituric acid reac-tive substances(TBARS) and biogenic amine (tyramine, histamine, putrescine, cadaverine, spermidine and spermine) formation were analyzed during thermal treatment and storage (18oC, 20 days). Different internal temperature applica-tions affected LAB growth, residual nitrite, and biogenic amine formation(P<0.05). While LAB, Micrococcus/Staph-ylococcus growth and residual nitrite values decreased significantly during storage(P<0.05), the amounts of biogenic amines, other than spermidine, increased. Furthermore, no difference was detected in pH and TBARS values(P> 0.05). The interaction of different internal temperature applications and storage times affected only LAB and biogenic amine amounts. As a result of the study, increasing internal temperature applications caused significant changes in the quality characteristics of turkey sausage during the storage period. Although the LAB valuesdecreased with the increase in the internal temperatures, the biogenic amine amounts during storage increased with increasing internal temperature application. Therefore, thermal treatment at 62oCfor 5 min is the most suitable method to be used forturkey sausage.