The effect of ascorbic acid, storage period and packaging material on the formation of volatile N-nitrosamine in sausages
Yazarlar (2)
Doç. Dr. Sena ÖZBAY
Aksaray Üniversitesi, Türkiye
Ankara Üniversitesi, Türkiye
| Makale Türü | Özgün Makale |
| Makale Alt Türü | SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale |
| Dergi Adı | Journal of Food Science and Technology |
| Dergi ISSN | 0022-1155 Wos Dergi Scopus Dergi |
| Dergi Tarandığı Indeksler | SCI-Expanded |
| Dergi Grubu | Q2 |
| Makale Dili | İngilizce |
| Basım Tarihi | 05-2022 |
| Cilt No | 59 |
| Sayı | 5 |
| Sayfalar | 1823 / 1830 |
| DOI Numarası | 10.1007/s13197-021-05194-2 |
| Makale Linki | http://dx.doi.org/10.1007/s13197-021-05194-2 |
| 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. |
| Anahtar Kelimeler |
| Sausage | Nitrosamine | Meat products | GC-MS (Gas chromatography-mass spectrometry) |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| WoS | 12 |
| SCOPUS | 16 |
| Google Scholar | 21 |