Nitrosamines in sucuk: Effects of black pepper, sodium ascorbate and cooking level
| Autor: | Güzin Kaban, Selen Sallan, Mükerrem Kaya |
|---|---|
| Rok vydání: | 2019 |
| Předmět: |
Sodium ascorbate
Nitrosamines Ascorbic Acid 01 natural sciences Gas Chromatography-Mass Spectrometry Dimethylnitrosamine Analytical Chemistry chemistry.chemical_compound 0404 agricultural biotechnology Pepper Cooking Food science Nitrite Nitrites Chemistry 010401 analytical chemistry 04 agricultural and veterinary sciences General Medicine Hydrogen-Ion Concentration 040401 food science 0104 chemical sciences Meat Products Nitrosamine Fermentation Gas chromatography–mass spectrometry Piper nigrum Food Science |
| Zdroj: | Food Chemistry. 288:341-346 |
| ISSN: | 0308-8146 |
| DOI: | 10.1016/j.foodchem.2019.02.129 |
| Popis: | This study determined effects of different black pepper levels (5, 10 or 15 g kg−1), sodium ascorbate usage and cooking level (raw, medium, medium well and well done) on nitrosamine formation in sucuk (a kind of dry fermented sausage). Sodium ascorbate decreased residual nitrite considerably. Cooking level had a very significant effect on nitrosodimethylamine (NDMA), nitrosopyrrolidine (NPYR) and nitrosopiperidine (NPIP) contents. NPIP content increased in sucuk both with and without ascorbate, as cooking level increased. High black pepper level decreased NPIP content in both raw and well done samples. The use of 15 g kg−1 black pepper level caused an increase in both NDMA and NPYR contents in the absence of ascorbate. In contrast, the combination of ascorbate and 15 g kg−1 black pepper resulted in a decrease in NPYR. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|
Full Text from ScienceDirect