Nitrosamines in sucuk: Effects of black pepper, sodium ascorbate and cooking level

Selen Sallan; Güzin Kaban; Mükerrem Kaya

doi:10.1016/j.foodchem.2019.02.129

Nitrosamines in sucuk: Effects of black pepper, sodium ascorbate and cooking level

Food Chem. 2019 Aug 1:288:341-346. doi: 10.1016/j.foodchem.2019.02.129. Epub 2019 Mar 9.

Authors

Selen Sallan¹, Güzin Kaban², Mükerrem Kaya²

Affiliations

¹ Department of Food Engineering, Faculty of Agriculture, Atatürk University, Erzurum 25240, Turkey. Electronic address: selensallan@serka.gov.tr.
² Department of Food Engineering, Faculty of Agriculture, Atatürk University, Erzurum 25240, Turkey.

PMID: 30902302
DOI: 10.1016/j.foodchem.2019.02.129

Abstract

This study determined effects of different black pepper levels (5, 10 or 15 g kg^-1), sodium ascorbate usage and cooking level (raw, medium, medium well and well done) on nitrosamine formation in sucuk (a kind of dry fermented sausage). Sodium ascorbate decreased residual nitrite considerably. Cooking level had a very significant effect on nitrosodimethylamine (NDMA), nitrosopyrrolidine (NPYR) and nitrosopiperidine (NPIP) contents. NPIP content increased in sucuk both with and without ascorbate, as cooking level increased. High black pepper level decreased NPIP content in both raw and well done samples. The use of 15 g kg^-1 black pepper level caused an increase in both NDMA and NPYR contents in the absence of ascorbate. In contrast, the combination of ascorbate and 15 g kg^-1 black pepper resulted in a decrease in NPYR.

Keywords: Black pepper; GC/MS; Nitrosamine; Nitrosopiperidine; Sodium ascorbate; Sucuk.

MeSH terms

Ascorbic Acid / chemistry*
Cooking / methods*
Dimethylnitrosamine / analysis
Gas Chromatography-Mass Spectrometry
Hydrogen-Ion Concentration
Meat Products / analysis*
Nitrites / analysis
Nitrosamines / analysis*
Piper nigrum / chemistry*

Substances

Nitrites
Nitrosamines
N-nitrosopiperidine
Dimethylnitrosamine
Ascorbic Acid