Effects of Black Garlic Addition and Cooking Duration on Nitrosamine Levels and Quality Attributes of Sucuk

Sucuk, a type of dry fermented sausage, is generally consumed cooked, unlike many fermented sausage types. Therefore, alternative applications to prevent nitrosamine formation in fermented sausages such as sucuk are of great importance. This study aimed to determine the effects of black garlic (BG) and cooking time (0, 1, or 3 min at 180 degrees C) in sucuk. For this purpose, four different sucuk batters were prepared: FG1 (1% fresh garlic-control), BG1 (1% BG), BG2 (2% BG), and BG3 (3% BG). After ripening, the samples were cooked for different durations and subjected to nitrosamine analysis. Additionally, the study investigated the effect of BG on the qualitative properties of the ripened samples (uncooked). The results showed that the use of BG in sucuk led to a decline in lactic acid bacteria and Micrococcus/Staphylococcus counts (p < 0.05). The pH and residual nitrite levels in BG2 and BG3 were lower than those in FG1 and BG1 (p < 0.05). The TBARS value increased with increasing usage rate of BG (p < 0.05). BG2 and BG3 increased N-Nitrosodimethylamine (NDMA) compared to FG1 and BG1 (p < 0.05). Garlic treatment had no significant effect on the N-Nitrosodiethylamine (NDEA) (p > 0.05). As the cooking time increased, the NDMA and NDEA content increased (p < 0.05). The interaction between treatment and cooking time affected only N-Nitrosopiperidine (NPIP), and at the 3 min cooking time, BG3 exhibited a higher NPIP content than FG1, BG1, and BG2 (p < 0.05). As a result, BG2 and BG3 had a negative effect on some quality properties of sucuk, while FG1 and BG1 generally showed similar results. Additionally, BG2 and BG3 showed similar increases in NDMA content. Nitrosamine content increased with increasing cooking time, but BG3 was more effective in NPIP formation than BG2 after 3 min of cooking.