Abstract
In this study, the occurrence of volatile nitrosamines were investigated in heat-treated sucuk, a kind of semi-dry fermented sausage. The pH, aw and residual nitrite of the samples were also determined. In addition, a principal component analysis (PCA) was also performed in order to elucidate the relationship between nitrosamine and these variables. Significant differences between brands were found in terms of NDMA (N- Nitrosodimethylamine), NPYR (N-Nitrosopyrolidine) and NPIP (N-Nitrosopiperidine) (p < 0.05). NDMA and NPYR varied from 1.71 to 3.57 µg/kg and 1.65 to 7.29 µg/kg, respectively. Higher levels were found for NPIP (5.19 to 16.40 µg/kg). NDEA (N-Nitrosodiethylamine) and NDBA (N- Nitrosodibutylamine) were not found in any of the heat-treated sucuk samples. The residual nitrite content was under 10 mg/kg in all samples. The aw and pH values varied between 0.913 and 0.940 and between 4.28 and 5.47, respectively. In PC1 explaining 72% of the variance, NDMA and NPYR were placed on the negative side, NPIP on the positive side. Residual nitrite and aw were more effective for NPIP, while pH was an important parameter for NDMA and NPYR.
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GK: Supervision, validation, methodology, writing-review and editing. ZP: Formal analysis, investigation, writing-orginal draft preparation. SS: Formal analysis, methodology. MK: Writing-review and editing.
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Kaban, G., Polat, Z., Sallan, S. et al. The occurrence of volatile N-nitrosamines in heat-treated sucuk in relation to pH, aw and residual nitrite. J Food Sci Technol 59, 1748–1755 (2022). https://doi.org/10.1007/s13197-021-05186-2
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DOI: https://doi.org/10.1007/s13197-021-05186-2