The effect of ascorbic acid, storage period and packaging material on the formation of volatile N-nitrosamine in sausages
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Dosyalar
Tarih
2022
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Springer
Erişim Hakkı
info:eu-repo/semantics/embargoedAccess
Özet
This study aims to determine the amounts of seven volatile N-nitrosamine (VNA) derivatives which are in the risk group, in processed sausages. It also aimed to investigate the effects of the amount of added ascorbic acid, on the VNA level during the sausage manufacturing processes. For this purpose, meat doughs were prepared with two different levels of ascorbic acid. These meat doughs were put into the production process and packaged in two different packages. Thus, VNA derivatives and their amounts were determined according to production stages (heat treatments), packaging method (vacuum, MAP), storage process (Day 1, 7, 15, 30, 60, 90). As a result, it was found that the sausage product carries risk of VNA formation from the beginning of its production until the last day of storage before consumption for up to 90 days.
Açıklama
Anahtar Kelimeler
Sausage, Nitrosamine, GC– MS (Gas chromatography–mass spectrometry), Meat Products
Kaynak
Journal of Food Science and Technology
WoS Q Değeri
Q3
Scopus Q Değeri
Q1
Cilt
-
Sayı
-
