Effect of Celery Powder as an Alternative Nitrite Source on Some Quality Properties and Nitrosamine Formation in Sucuk

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.<o:p></o:p>

Keywords: Sucuk, Fermented

sausage, Nitrosamine, Celery powder, NDMA, NDEA, NPIP<o:p></o:p>