TY - JOUR T1 - VITAMIN C ENRICHMENT APPLICATION TO REDUCE THE RISK OF CARCINOGENIC NITROSAMINE FORMATION IN SMOKED FISH TT - TÜTSÜLENMİŞ BALIKLARDA KANSEROJEN NİTROSAMİN OLUŞUM RİSKİNİ AZALTMAK İÇİN C VİTAMİNİ ZENGİNLEŞTİRME UYGULAMASI AU - Kılıç, Aydın PY - 2025 DA - March Y2 - 2024 DO - 10.17780/ksujes.1509215 JF - Kahramanmaraş Sütçü İmam Üniversitesi Mühendislik Bilimleri Dergisi JO - KSU J. Eng. Sci. PB - Kahramanmaras Sutcu Imam University WT - DergiPark SN - 1309-1751 SP - 30 EP - 37 VL - 28 IS - 1 LA - en AB - Vitamin C, with its antioxidant and prooxidant properties, can prevent carcinogenic nitrosamine by chelating residual nitrite. It decreases the formation of nitrosamine. The objective of the study was to determine the protective effect of vitamin C in fish in reducing the formation of biogenic amines and the formation of nitrosamines. In this context, smoked samples were treated with vitamin C and analyzed by preparing in portions with different experiments and stored at ±4°C for different storage conditions. In this regard, putrescine(PUT), cadaverine(CAD), tyramine(TYR), and histamine(HIS) changed during storage. On the other hand, analyzes were also made for nitrosodimethylamine (NDMA), nitrosopiperidine(NPIP), nitrosopyrrolidine(NPYR), nitrosodibutylamine(NDBA). The lowest biogenic amine values are detected in group N2. It was determined that groups had 2.41, 3.66, 0.13, and 1.17(μg/g) biogenic amine values after 30 days, respectively. The obtained results showed that vitamin C had lower histamine and putrescine values than other groups separately. In addition, NDMA, NPYR, and NPYR were detected in nitrite containing groups after 30 days. Finally, Vitamin C containing groups were found to be better in terms of biogenic amines and nitrosamines content. All these results show that vitamin C can be used as a preservative in foods to protect against carcinogens. KW - Food KW - smoked fish KW - vitamin C KW - nitrosamine KW - carcinogen N2 - Antioksidan ve prooksidan olarak bilinen C vitamini, gıdalarda oluşabilecek kalıntı nitriti şelatlama özelliğine sahiptir. Bu özelliği ile kalıntı nitritten kaynaklanabilecek kanserojen nitrozamin radikallerinin oluşum riskini azaltma özelliğine sahiptir. Bu çalışmanın temel hedefi, füme balıklarda C vitamininin, biyojenik amin ve tüm bunlara bağlı olarak kanserojen nitrozaminlerin oluşumunu azaltmadaki koruyucu etkisini belirlemektir. Bu bağlamda, füme balık örnekleri C vitamini muamele edilmiş ve edilmemiş deney grupları halinde hazırlanarak incelenmiş ve farklı depolama sürelerinde ±4ºC'de depolanmıştır. Bu bağlamda, putresin (PUT), kadaverin (CAD), tiramin (TYR) ve histamin (HIS) değerleri depolama srasında değişmiştir. Öte yandan nitrosamin olarak, örneklerdeki nitrosodimetilamin (NDMA), nitrosopiperidin (NPIP), nitrosopirrolidin (NPYR), nitrosodibutilamin (NDBA) değerleri belirlenmiştir. Deneysel verilere göre en düşük biyojenik amin değerleri N2 grubunda bulunmuştur. Deney gruplarının 30 günlük depolamadan sonra sırasıyla 2.41, 3.66, 0.13 ve 1.17 (µg/g) biyojenik amin değerlerine sahip olduğu belirlenmiştir. Elde edilen sonuçlar, C vitamini eklenen grupların diğer gruplara göre daha düşük histamin ve putresin değerlerine sahip olduğunu göstermiştir. Ayrıca nitrit içeren gruplarda 30 günlük depolamadan sonra NDMA, NPYR, NPYR tespit edilmiştir. Son olarak askorbik asit içeren grupların biyojenik amin ve nitrozamin içeriği açısından daha iyi olduğu tespit edilmiştir. Tüm bu deneysel sonuçlar, C vitamininin gıdalarda kanserojen nitrozamin radikallerinin oluşumunu önlemek amacıyla koruyucu olarak kullanılabileceğini göstermektedir. CR - Ahn, H. J., Kim, J. H., Jo, C., Lee, J. W., Yook, H. 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Food Chemistry, 79, 3. https://doi.org/10.1016/S0308-8146(02)00145-0 UR - https://doi.org/10.17780/ksujes.1509215 L1 - https://dergipark.org.tr/en/download/article-file/4039811 ER -