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Effects of Sodium Nitrite, Potassium Sorbate and α-Tocopherol on Residual Nitrite, Formations of Biogenic Amines and N-Nitrosamines in Turkish Dry Fermented Sausage (Sucuk)
Paper Type  |
Contributed Paper |
Title |
Effects of Sodium Nitrite, Potassium Sorbate and α-Tocopherol on Residual Nitrite, Formations of Biogenic Amines and N-Nitrosamines in Turkish Dry Fermented Sausage (Sucuk) |
Author |
Bıçakcı Gülsüme and Eren Ömer |
Email |
gulsumeozis@ibu.edu.tr |
|
Abstract: The effects of sodium nitrite, α-tocopherol and potassium sorbate on ion contents, biogenic amine (BA) and N-nitrosamine (NA) formations of Turkish type fermented sausage after storage were investigated based on Response Surface Methodology (RSM). In addition, relationships between ions, BAs and NAs were evaluated. Nitrite (NO2-) and ammonium (NH4+) ion amounts in all sausage samples were below limit of detection. The effects of factors are partially effective on the formation of nitrate (NO3-), BAs and NAs. There was a positive correlation between NO3- and N-nitrosodiethylamine (NDEA), and no correlation between other ions and BAs. The accumulations of tryptamine (TRP), tyramine (TyR) and spermidine (SPD) increased formations of NDEA, N-nitrosodi-n-propylamine (NDPA) and N-nitrosomorpholine (NMOR), respectively. It is concluded co-addition of sodium nitrite and potassium sorbate and/or α-tocopherol in fermented sausage production can significantly reduce amount of residual nitrite, thus inhibiting NAs. |
|
Article ID |
e2024006 |
Received Date |
2023-08-30 |
Revised Date |
2023-12-07 |
Accepted Date |
2023-12-15 |
Full Text |
Download |
Keyword |
dry fermented sausage, nitrite, biogenic amines, N-nitrosamines, response surface methodology |
Volume |
Vol.51 No.1 (January 2024) |
DOI |
https://doi.org/10.12982/CMJS.2024.006 |
SDGs |
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| View:425 Download:178 | |
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