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

Sallan, Selen; Kaban, Güzin; Kaya, Mükerrem

doi:10.1016/j.foodchem.2019.02.129

Cited by 29 publications

(16 citation statements)

References 27 publications

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“…In sucuk samples, pH and aw values were below 5.0 and 0.90, respectively (Table 1). Similar results have been reported in previous studies on sucuk made with starter culture (Kaban and Kaya, 2009;Sallan et al, 2019).…”

Section: Results and Discussion Ph And Awsupporting

confidence: 92%

Effects of Black Pepper and Sodium Ascorbate on Volatile Compounds of Sucuk

Sallan

Kaban

Kaya

2021

Gıda

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The effects of different levels of black pepper (5, 10 or 15 g/kg) and the use of ascorbate (without ascorbate and with ascorbate) on the volatile compounds of sucuk were examined in the study. The volatile compounds of the samples belonging to each group were extracted by solid phase micro-extraction (SPME) and analyzed by gas chromatography-mass spectrometry (GC-MS). Ascorbate was not effective on aldehydes, aromatic hydrocarbons, esters, acids and terpenes. While high black pepper level (15 g/kg) decreased the abundance of hexanal, it increased the ethanol abundance. α -pinene and 3-carene increased as black pepper levels increased. Among the terpenes, D-limonene and caryophyllene were the most abundant compounds and were significantly affected by the black pepper level of 15 g/kg. D-limonene and caryophyllene were the most related compounds for PC1; while allyl mercaptane, γ-terpinene, D-limonene, hexane for PC2.

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Section: Results and Discussion Ph And Awsupporting

confidence: 92%

Effects of Black Pepper and Sodium Ascorbate on Volatile Compounds of Sucuk

Sallan

Kaban

Kaya

2021

Gıda

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“…Furthermore, although not comparable to mass spectrometry, the obtained limits of detection are suitable for developing accurate determinations of N ‐NAs levels in meats and as a tool for food safety controls. Indeed, different authors detected levels of some N ‐NAs (especially non‐volatile) in meat products, higher than the detection limits of this method (Herrmann et al ., 2015b; Sanches Filho et al ., ; Sallan et al ., ). It is also interesting to underline that the sensitivity reached in this study results are comparable with that of some of the other available methods (Sanches Filho et al ., ; Yuan et al ., ).…”

Section: Resultsmentioning

confidence: 97%

Anion exchange polymeric sorbent coupled to high‐performance liquid chromatography with UV diode array detection for the determination of ten N‐nitrosamines in meat products: a validated approach

Iammarino

Mangiacotti

Chiaravalle

2019

Int J of Food Sci Tech

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Summary Among mechanisms and molecules presumably involved in the carcinogenicity induced by meat consumption, the N‐nitrosamines (N‐NAs) are a class of compounds characteristic of processed meats. In this work, an analytical method for the determination of ten N‐nitrosamines (N‐nitrosomorpholine, N‐nitrosomethylethylamine, N‐nitrosopyrrolidine, N‐nitrosodiethylamine, N‐nitrosopiperidine, N‐nitrosodipropylamine, N‐nitrosodimethylaniline, N‐nitrosodibutylamine, N‐nitrosodiphenylamine and N‐nitrosodibenzylamine) in fresh meats and meat products was developed, optimised and validated. The method is based on optimised sample purification by solid‐phase extraction (anion exchange polymeric sorbent) and separation/detection by high‐performance liquid chromatography coupled to UV diode array detection. The validation procedure allowed to ascertaining good analytical performances in terms of sensitivity, selectivity towards interfering compounds, accuracy and robustness. The values obtained for precision (range: 4.3–14.4%) and recovery percentages (range: 80.8–95.1%) were compared to reference values indicated in the Decision No. 657/2002/EC, resulting as compliant. The measurement uncertainty (lower than 14.6%) was satisfactory for each N‐NA as well.

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“…Interestingly, NPYR and NPIP in ground pepper increased in all the applied treatments, especially in roasting and frying. Pyrrolidine and piperidine, possible precursors, occur in pepper and pepper‐added meat products (De Mey et al, 2014; Gough & Goodhead, 1975; Nakamura et al, 1981; Sallan et al, 2019). NDEA in ground pepper was increased by all the cooking methods, with the largest increase caused by boiling.…”

Section: Resultsmentioning

confidence: 99%

“…The temperature might have an effect as NDEA formation was noted above 70°C (Sun et al, 2009). Pyrrolidine and piperidine, possible precursors, occur in pepper and pepper-added meat products (De Mey et al, 2014;Gough & Goodhead, 1975;Nakamura et al, 1981;Sallan et al, 2019). NDEA in ground pepper was increased by all the cooking methods, with…”

Section: Other Cooking Methodsmentioning

confidence: 98%

Effect of cooking method on the concentrations of volatile N‐nitrosamines in various food products

Seo

Park

Lee

et al. 2022

Food Processing Preservation

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N‐nitrosamines, widespread contaminants, can be formed from precursors in food including nitrites and amines. The effects of six cooking methods (roasting, stir frying/griddling, frying, blanching, boiling, and others) were investigated in terms of the concentrations of seven N‐nitrosamines including N‐nitrosodimethylamine, N‐nitrosomethylethylamine, N‐nitrosodiethylamine, N‐nitrosodibutylamine, N‐nitrosopiperidine, N‐nitrosopyrrolidine, and N‐nitrosomorpholine in Total Diet Study samples. In conclusion, N‐nitrosodimethylamine, N‐nitrosodiethylamine, and N‐nitrosopyrrolidine increased during boiling (5.26, 1.42, and 1.31 μg/kg each, p < .05), N‐nitrosodiethylamine contents increased in blanching, roasting induced N‐nitrosodimethylamine increases, and microwave heating increased N‐nitrosodiethylamine concentration (0.25, 1.73, and 0.15 μg/kg each, p < .05). Overall, N‐nitrosodimethylamine was the most frequently detected N‐nitrosamine (51.0%), boiling produced the most N‐nitrosamine, and N‐nitrosamines were found most frequently in fish samples. Based on the results, we recommend avoiding boiling or discarding boiled water to reduce risk from the food‐borne N‐nitrosamines. This research could improve our understanding of N‐nitrosamine changes by cooking in wide ranges of food products. Practical applications N‐nitrosamines can increase during boiling, blanching, roasting, and microwave heating. Boiling fish and cooking with seasoning might cause significant increases in N‐nitrosamines. Because N‐nitrosamines are not good for humans, cooking methods and food ingredients should be considered carefully.

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

Cited by 29 publications

References 27 publications

Effects of Black Pepper and Sodium Ascorbate on Volatile Compounds of Sucuk

Effects of Black Pepper and Sodium Ascorbate on Volatile Compounds of Sucuk

Anion exchange polymeric sorbent coupled to high‐performance liquid chromatography with UV diode array detection for the determination of ten N‐nitrosamines in meat products: a validated approach

Effect of cooking method on the concentrations of volatile N‐nitrosamines in various food products

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