The occurrence of volatile N-nitrosamines in heat-treated sucuk in relation to pH, aw and residual nitrite

In this study, the 10-year dietary habits of patients diagnosed with cancer (n = 1155) were retrospectively analyzed, and the relationships between dietary (red meat, white meat, fish meat, French fries, bread, instant coffee, ready-to-drink coffee, Turkish coffee, and black tea) heterocyclic amines, polycyclic aromatic hydrocarbons, acrylamide, and N-nitrosamine-based risk scores and cancer types were statistically evaluated. The foods with the highest and lowest mean dietary heat-treatment contaminant risk scores were red meat and ready-to-drink coffee, respectively. There were statistically significant differences in the dietary heat-treatment contamination risk scores based on the cancer patients’ demographic characteristics (sex, age, smoking, and body mass index) (p < 0.05). According to the cancer types, the systems with the highest and lowest dietary heat-treatment contaminant risk scores were determined as other (brain, thyroid, lymphatic malignancies, skin, oro- and hypopharynx, and hematology) and the reproductive (breast, uterus, and ovary) system, respectively. The relationship between instant coffee consumption and respiratory system cancer types, the frequency of consumption of French fries and urinary system cancer types and the consumption of meat products and gastrointestinal system cancer types were determined. It is thought that this study contains important findings regarding the relationship between dietary habits and cancer and will be a good source for other studies to be conducted in this context.

Section: Introductionmentioning

confidence: 99%

Dietary Heat-Treatment Contaminants Exposure and Cancer: A Case Study from Turkey

Pekmezci

Başaran

2023

“…In addition, Sallan et al [45] also reported that NDMA was not affected by the pH value, which is consistent with our finding that no significant correlation between NDMA and the pH value was found. Kaban, Polat, Sallan and Kaya [44] also proved that NPYR was negatively correlated with Aw through a PCA analysis. Recent research showed that the count of Enterobacteriaceae and Pseudomonadaceae, which were potential producers of biogenic amines (BAs), was significantly correlated with Aw during the ripening period of dry-smoked sausage from Serbia [46].…”

Section: Discussionmentioning

confidence: 77%

“…The risk of NPIP formation from piperidine in dry fermented sausages was estimated by using a protein-based liquid system, which found a significant increase in NPIP levels at lower pH [43]. In addition, Kaban, Polat, Sallan and Kaya [44] found that the accumulation of NPIP and NPYR and the pH value of 10 different brands of heat-treated semi-dry fermented sausages on the Turkish market were also negatively correlated. Moreover, fermented sausages with added starter culture showed higher NPIP and NPYR levels than samples without starter culture due to the lower pH value [45].…”

Section: Discussionmentioning

confidence: 99%

Nitrosamines and Polycyclic Aromatic Hydrocarbons in Smoke-Cured Bacon (Larou) of Artisanal and Industrial Origin

Chen

Liu

et al. 2021

The aim of this study was to compare the nitrosamines (NAs) and polycyclic aromatic hydrocarbons (PAHs) of Chinese smoke-cured bacon (Larou) of artisanal and industrial origin. The results showed that the average pH and Aw values of family-made Larou products were lower than those of industrial Larou, which was opposite to the TBARS level. The contents of residual nitrite and PAH4 in two artisanal Larou were significantly higher than those of the other groups (p < 0.05). The highest NA content (10.78 μg/kg) was found in family-made Larou. A correlation analysis indicated that the relationships between residual nitrite contents and total PAH8 contents (τ = 0.692, p < 0.01) and total NAs contents (τ = 0.805, p < 0.01) were characterized with a positive correlation. A principal component analysis indicated that the Larou from the industrial sources had similar safety attributes, and was more stable than the Larou processed in an artisanal manner. Our data suggest that Larou produced in industrial conditions is suitable for consumption.

“…Among these compounds, NDMA, NPIP and NPYR are commonly found N -nitroso compounds in meat products [ 7 ]. The nitrosamine content of semi-dry and dry fermented sausages such as salami, raw sausage, cervelat, pepperoni, chorizo, sucuk and heat-treated sucuk can be below the detection limit or reach very high levels [ 7 , 8 , 9 , 10 , 11 , 12 , 13 ]. Many studies have been conducted on the use of inhibitors such as ascorbic acid and plant polyphenols [ 14 , 15 , 16 ], reducing ingoing nitrite level [ 17 ] and the use of lactic acid bacteria [ 18 , 19 , 20 ], with the aim of reducing the amount of nitrosamine in meat products.…”

Section: Introductionmentioning

confidence: 99%

Effect of Black Garlic on Microbiological Properties, Lipid Oxidation, Residual Nitrite, Nitrosamine Formation and Sensory Characteristics in a Semi-Dry Fermented Sausage

Akansel

Oral

Sallan

et al. 2023

Self Cite

This study was conducted with the aim of determining the effects of different black garlic (BG) levels (1%, 2% and 3%) on quality characteristics of a semi-dry fermented sausage (heat-treated sucuk). In addition, the effect of cooking time (0, 1 or 3 min at 180 °C on a hot plate) on nitrosamine formation was investigated. Fresh garlic (FG, 1%) was evaluated as the control group. BG (2% and 3%) caused a reduction in the count of lactic acid bacteria while leading to an increase in pH. FG1% gave the highest number of Micrococcus/Staphylococcus, as well as aw value. The thiobarbituric acid reactive substance (TBARS) value increased with increasing BG levels. FG (1%) showed the highest residual nitrite amount (p < 0.05). The scores for color, taste and general acceptability were reduced by the use of BG (p < 0.05). No significant difference was observed between the garlic treatments in terms of N-Nitrosodimethylamine (NDMA) and N-Nitrosodiethylamine (NDEA) when no additional cooking was applied. Cooking time was determined to have no significant effect on NDMA in 3% BG. The use of BG caused an increase in N-Nitrosopiperidine (NPIP) (p < 0.05). As for PCA, a closer correlation between NPIP and the groups containing BG was observed, while there was a strong correlation between NDMA and the FG group cooked for 3 min. The use of BG caused an increase in NPIP, but affected NDMA and NDEA depending on the cooking time.