Nitrosamine formation in a semi-dry fermented sausage: Effects of nitrite, ascorbate and starter culture and role of cooking

Sallan S., Kaban G., Şişik Oğraş Ş., Çelik M., Kaya M.

MEAT SCIENCE, cilt.159, 2020 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 159
  • Basım Tarihi: 2020
  • Doi Numarası: 10.1016/j.meatsci.2019.107917
  • Dergi Adı: MEAT SCIENCE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Anahtar Kelimeler: Heat-treated sucuk, Nitrosamine, NDMA, NPIP, Residual nitrite, GC/MS, VOLATILE N-NITROSAMINES, BIOGENIC-AMINES, RESIDUAL NITRITE, LIPID OXIDATION, MEAT-PRODUCTS, PLANT POLYPHENOLS, SODIUM ASCORBATE, CURED MEATS, NITRATE, MITIGATION
  • Atatürk Üniversitesi Adresli: Evet

Özet

In this study, effects of ingoing nitrite level (0, 50, 100 and 150 mg/kg), use of sodium ascorbate, addition of starter culture (Lactobacillus plantarum GM77 + Staphylococcus xylosus GM92) and cooking level (control, medium, medium well, well done and very well done) on nitrosamine formation in heat-treated sucuk, a type of semi-dry fermented sausage, were investigated. The use of ascorbate had no significant effect on NDMA (N-Nitrosodimethylamine) and NPIP (N-Nitrosopiperidine) contents in the presence of starter culture. A higher NPYR (N- Nitrosopyrrolidine) content was detected in the group with starter culture at 150 mg/kg nitrite level in comparison to the group without starter culture. Cooking level affected all identified nitrosamines very significantly. Ingoing nitrite level x cooking level interaction was only effective on NPIP and advanced cooking levels (well done and very well done) at higher ingoing nitrite levels (100 and 150 mg/kg) resulted in significant increases in NPIP content.