The effect of cooking methods on the formation of volatile N-nitrosamine in sausages with different contents
Küçük Resim Yok
Tarih
2022
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
The study's main aim is to assess the levels of volatile N-nitrosamine (VNA) in sausages based on different brands, ingredients, and cooking methods. The effects of sausage composition and cooking method on VNA formation, which caused this difference, were studied. For this, sausages from 17 different brands and 3 different ingredients (beef, chicken, and turkey) were bought from the market, cooked using 3 different techniques (frying, boiling, and microwave), and their VNA levels were determined by GC-MS (Gas chromatography-mass spectrometry). The study found different levels of VNA in all sausages. NDMA, NDEA, NDPA, NPYR, and NPIP were found in more than 70% of the samples, according to the study's findings. In the samples, the most NDMA, NPYR, and NPIP formation were observed. Total VNA levels in the study ranged from 0.18 to 109.28 ppb.
Açıklama
Anahtar Kelimeler
GC-MS, Volatile nitrosamines
Kaynak
Food and Health
WoS Q Değeri
Scopus Q Değeri
Cilt
8
Sayı
2
