Volatile nitrosamines in a dry fermented sausage "sucuk": Occurrence and effect of cooking on their formation
Kizilkaya, Muhammed Furkan, Oral, Zeynep Feyza Yilmaz, Sallan, Selen, Kaban, Guzin, Kaya, Mukerrem
The aim of the study was to reveal the occurrence of volatile nitrosamines in a dry fermented sausage (sucuk) samples from different brands, and to determine the effects of cooking time (raw, 1 min and 3 min) on nitro-samine formation. Mean residual nitrite and pH were below 20 mg kg-1 and 5.4 in raw samples, respectively. In these samples, mean aw varied between 0.937 and 0.961. N-nitrosodimethylamine (NDMA), N-nitro-somethylethylamine (NMEA), N-nitrozopyrrolidine (NPYR) and N-nitrozopiperidine (NPIP) were determined in samples. In raw samples, maximum NDMA and NPIP levels were 0.81 mu g kg -1 and 0.95 mu g kg -1, respectively. NPYR was below the limit of detection (0.36 mu g kg -1) in all raw samples. The differences between the brands were significant for NMEA, NPYR and NPIP. In raw samples, NDMA, NMEA, aw and residual nitrite had a positive correlation in PC1. Principle component analysis and heat map visualization confirmed that nitrosamine level increased with increasing cooking time.
- Dergi
- JOURNAL OF FOOD COMPOSITION AND ANALYSIS
- Yıl
- 2023
- Cilt
- 119
- ISSN
- 0889-1575
- eISSN
- 1096-0481
- DOI
- 10.1016/j.jfca.2023.105284
- WoS UID
- WOS:000957034200001