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)

Bıçakcı Gülsüme and Eren Ömer
* Author for corresponding; e-mail address: gulsumeozis@ibu.edu.tr
Volume: Vol.51 No.1 (January 2024)
Research Article
DOI: https://doi.org/10.12982/CMJS.2024.006
Received: 30 August 2023, Revised: 7 December 2023, Accepted: 15 December 2023, Published: -

Citation: Gülsüme B. and Ömer E., 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), Chiang Mai Journal of Science, 2024; 51(1): e2024006. DOI 10.12982/CMJS.2024.006.

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.

Keywords: dry fermented sausage, nitrite, biogenic amines, N-nitrosamines, response surface methodology

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