Nitrosamines in sucuk: Effects of black pepper, sodium ascorbate and cooking level

SALLAN S., KABAN G., Kaya M.

Food Chemistry, cilt.288, ss.341-346, 2019 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 288
  • Basım Tarihi: 2019
  • Doi Numarası: 10.1016/j.foodchem.2019.02.129
  • Dergi Adı: Food Chemistry
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.341-346
  • Anahtar Kelimeler: Nitrosamine, Black pepper, Nitrosopiperidine, Sucuk, Sodium ascorbate, GC/MS, VOLATILE N-NITROSAMINES, MEAT-PRODUCTS, FUNCTIONAL ADDITIVES, LIPID OXIDATION, HEAT-TREATMENT, NITRITE, INHIBITION, MITIGATION, PIPERINE, NITRATE
  • Atatürk Üniversitesi Adresli: Evet

Özet

This study determined effects of different black pepper levels (5, 10 or 15 g kg(-1)), sodium ascorbate usage and cooking level (raw, medium, medium well and well done) on nitrosamine formation in sucuk (a kind of dry fermented sausage). Sodium ascorbate decreased residual nitrite considerably. Cooking level had a very significant effect on nitrosodimethylamine (NDMA), nitrosopyrrolidine (NPYR) and nitrosopiperidine (NPIP) contents. NPIP content increased in sucuk both with and without ascorbate, as cooking level increased. High black pepper level decreased NPIP content in both raw and well done samples. The use of 15 g kg(-1) black pepper level caused an increase in both NDMA and NPYR contents in the absence of ascorbate. In contrast, the combination of ascorbate and 15 g kg(-1) black pepper resulted in a decrease in NPYR.