Nitrosamine formation in a semi-dry fermented sausage: Effects of nitrite, ascorbate and starter culture and role of cooking.
Meat Sci
; 159: 107917, 2020 Jan.
Article
em En
| MEDLINE
| ID: mdl-31494521
ABSTRACT
In this study, effects of ingoing nitrite level (0, 50, 100 and 150â¯mg/kg), use of sodium ascorbate, addition of starter culture (Lactobacillus plantarum GM77â¯+â¯Staphylococcus xylosus GM92) and cooking level (control, medium, medium well, well done and very well done) on nitrosamine formation in heat-treated sucuk, a type of semi-dry fermented sausage, were investigated. The use of ascorbate had no significant effect on NDMA (N-Nitrosodimethylamine) and NPIP (N-Nitrosopiperidine) contents in the presence of starter culture. A higher NPYR (N- Nitrosopyrrolidine) content was detected in the group with starter culture at 150â¯mg/kg nitrite level in comparison to the group without starter culture. Cooking level affected all identified nitrosamines very significantly. Ingoing nitrite level × cooking level interaction was only effective on NPIP and advanced cooking levels (well done and very well done) at higher ingoing nitrite levels (100 and 150â¯mg/kg) resulted in significant increases in NPIP content.
Palavras-chave
Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Ácido Ascórbico
/
Culinária
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Dimetilnitrosamina
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Produtos da Carne
/
Nitritos
Limite:
Animals
Idioma:
En
Revista:
Meat Sci
Assunto da revista:
CIENCIAS DA NUTRICAO
Ano de publicação:
2020
Tipo de documento:
Article
País de afiliação:
Turquia