Akademik Veri Yönetim Sistemi
KAFKAS UNIVERSITESI VETERINER FAKULTESI DERGISI, cilt.29, sa.5, ss.545-550, 2023 (SCI-Expanded)
This study aimed to determine the effects
of celery powder (nitrate converted to nitrite) and cooking time on the
formation of nitrosamine in sucuk. The microbiological and physicochemical
properties were also investigated. Four sucuk batters were prepared: T1 -100
mg/kg synthetic sodium nitrite, T2 - 150 mg/kg synthetic sodium nitrite, T3 - celery
powder equivalent to 100 mg/kg nitrite, T4 - celery powder equivalent to 150
mg/kg nitrite. After ripening (initial fermentation temperature: 24 ± 1°C,
ripening time: 7 days), the samples were subjected to the analyses. Lactic acid
bacteria and Micrococcus/Staphylococcus
were not affected by the treatment. T4 treatment showed higher pH values than
T1 and T2. The celery powder groups (T3 and T4) showed lower aw
values than other groups (T1 and T2). No significant differences were observed
between the treatments in terms of thiobarbituric acid reactive substance (TBARS)
value, residual nitrite level, N-nitrosodimethylamine (NDMA) and N-nitrosodiethylamine
(NDEA) contents. However, N-nitrosopiperidine (NPIP) content was found to have higher
in T4 treatment. Cooking time, especially 3 min, caused a significant increase
in nitrosamine content. The effect of cooking time on nitrosamines was also
revealed in principal component analysis.
Keywords: Sucuk, Fermented
sausage, Nitrosamine, Celery powder, NDMA, NDEA, NPIP