Determination of volatile N-nitrosamines formed in salami cooked by different processes

dc.contributor.authorÖzbay, Sena
dc.date.accessioned2022-08-09T06:23:59Z
dc.date.available2022-08-09T06:23:59Z
dc.date.issued2022
dc.departmentRektörlük
dc.description.abstractThe purpose of the study is to determine the amount of volatile N-nitrosamine (VNA) found in different brands, ingredients, and types of salami. In addition, it is also aimed to understand the interactions between the types and levels of VNA formed as a result of cooking salami with different cooking techniques (frying, boiling, microwave). For this purpose, salami samples from 20 different brands have been collected and cooked with three different cooking techniques (frying, boiling, microwave) and analyzed by GC-MS (Gas chromatography-mass spectrometry). NDBA was detected in almost all (98 %) of all salami samples examined, followed by NDPA (95 %) and NPYR (94 %). The less common VNA derivative compared to the others was determined as NMEA (63 %). When all the cooked samples were evaluated, the total VNA level was determined between 57.77 and 8.45 ppb. As a result of the research, different levels of VNA formation were detected in each salami sample. In addition, NDMA, NDPA, NPIP and NDBA levels of different brands of salami were found to vary significantly. Moreover, cooking was found as the most important factor in VNA formation and level. Additionally, the cooking process significantly affected the levels of all nitrosamine derivatives except NDPA.
dc.identifier.doi10.1016/j.jfca.2022.104691
dc.identifier.endpage-en_US
dc.identifier.issn0889-1575
dc.identifier.issue-en_US
dc.identifier.scopusqualityQ1
dc.identifier.startpage-en_US
dc.identifier.urihttps:/dx.doi.org/10.1016/j.jfca.2022.104691
dc.identifier.urihttps://hdl.handle.net/20.500.12451/9637
dc.identifier.volume112en_US
dc.identifier.wosWOS:000833489800017
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherAcademic Press Inc.
dc.relation.ispartofJournal of Food Composition and Analysis
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/embargoedAccess
dc.subjectFood Analysis
dc.subjectFood Composition
dc.subjectGC-MS
dc.subjectSalami
dc.subjectVolatile Nitrosamine
dc.titleDetermination of volatile N-nitrosamines formed in salami cooked by different processes
dc.typeArticle

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