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

In this study, the occurrence of volatile nitrosamines were investigated in heat-treated sucuk, a kind of semi-dry fermented sausage. The pH, a _w and residual nitrite of the samples were also determined. In addition, a principal component analysis (PCA) was also performed in order to elucidate the relationship between nitrosamine and these variables. Significant differences between brands were found in terms of NDMA (N- Nitrosodimethylamine), NPYR (N-Nitrosopyrolidine) and NPIP (N-Nitrosopiperidine) ( p  < 0.05). NDMA and NPYR varied from 1.71 to 3.57 µg/kg and 1.65 to 7.29 µg/kg, respectively. Higher levels were found for NPIP (5.19 to 16.40 µg/kg). NDEA (N-Nitrosodiethylamine) and NDBA (N- Nitrosodibutylamine) were not found in any of the heat-treated sucuk samples. The residual nitrite content was under 10 mg/kg in all samples. The a _w and pH values varied between 0.913 and 0.940 and between 4.28 and 5.47, respectively. In PC1 explaining 72% of the variance, NDMA and NPYR were placed on the negative side, NPIP on the positive side. Residual nitrite and a _w were more effective for NPIP, while pH was an important parameter for NDMA and NPYR.
Competing Interests: Conflicts of interestThe authors declare that they do not have any conflict of interest.
(© Association of Food Scientists & Technologists (India) 2021.)