Volatile N-nitrosamines in processed meat products and salami from Turkey

ÖZBAY S., ŞİRELİ U. T.

FOOD ADDITIVES & CONTAMINANTS PART B-SURVEILLANCE, cilt.14, sa.2, ss.110-114, 2021 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 14 Sayı: 2
  • Basım Tarihi: 2021
  • Doi Numarası: 10.1080/19393210.2021.1885502
  • Dergi Adı: FOOD ADDITIVES & CONTAMINANTS PART B-SURVEILLANCE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, BIOSIS, CAB Abstracts, Chemical Abstracts Core, Compendex, EMBASE, Environment Index, Food Science & Technology Abstracts, MEDLINE, Veterinary Science Database
  • Sayfa Sayıları: ss.110-114
  • Anahtar Kelimeler: Nitrosamine, GC-MS, salami, meat, meat products
  • Ankara Üniversitesi Adresli: Evet

Özet

N-nitrosamines are harmful components that can be formed in processed meat products. Due to its production technique, salami is an important meat product in terms of volatile N-nitrosamines. In this regard, the presence of volatile N-nitrosamines, which may pose a risk for human health, was investigated in salami. N-nitrosamines were extracted from the salami and determined with a validated GC-MS method. Accordingly, the analysed samples of salami contained 7.86-29.11 ppb total volatile N-nitrosamines. The salami brand affected the type and level of N-nitrosamines (P <,005).