The effect of ascorbic acid, storage period and packaging material on the formation of volatile N-nitrosamine in sausages

ÖZBAY S., ŞİRELİ U. T.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, cilt.59, sa.5, ss.1823-1830, 2022 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 59 Sayı: 5
  • Basım Tarihi: 2022
  • Doi Numarası: 10.1007/s13197-021-05194-2
  • Dergi Adı: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, ABI/INFORM, Agricultural & Environmental Science Database, Analytical Abstracts, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, Biotechnology Research Abstracts, CAB Abstracts, Food Science & Technology Abstracts, INSPEC, Veterinary Science Database
  • Sayfa Sayıları: ss.1823-1830
  • Anahtar Kelimeler: Sausage, Nitrosamine, Meat products, GC-MS (Gas chromatography-mass spectrometry), PROCESSED MEAT-PRODUCTS, RESIDUAL NITRITE, LIPID OXIDATION, BIOGENIC-AMINES, CONTAMINATION, INHIBITION, EXTRACTION
  • Ankara Üniversitesi Adresli: Evet

Özet

This study aims to determine the amounts of seven volatile N-nitrosamine (VNA) derivatives which are in the risk group, in processed sausages. It also aimed to investigate the effects of the amount of added ascorbic acid, on the VNA level during the sausage manufacturing processes. For this purpose, meat doughs were prepared with two different levels of ascorbic acid. These meat doughs were put into the production process and packaged in two different packages. Thus, VNA derivatives and their amounts were determined according to production stages (heat treatments), packaging method (vacuum, MAP), storage process (Day 1, 7, 15, 30, 60, 90). As a result, it was found that the sausage product carries risk of VNA formation from the beginning of its production until the last day of storage before consumption for up to 90 days.