THE EFFECT OF USING SWISS CHARD POWDER AS A CURING AGENT IN THE PRODUCTION OF HEAT-TREATED SUCUK ON NITROSAMINE FORMATION AND QUALITY PARAMETERS

Abstract

In this study, it was aimed to determine the effect of using bioconverted swiss chard powder (SCP) as an alternative curing agent in the production of heat-treated sucuk on nitrosamine formation and its some quality parameters. In addition, the effect of cooking degree on nitrosamine formation was also investigated. Three different heat treated sucuk groups containing synthetic nitrite (SN) (150 mg/kg NaNO2), SN (75 mg/kg NaNO2) + SCP (equivalent to 75 mg/kg NaNO2) or SCP (equivalent to 150 mg/kg NaNO2) as curing agent were produced. SCP caused an increase in pH and TBARS values. However, the residual nitrite level was not affected by SCP and SN + SCP treatments. There were no significant differences in the number of lactic acid bacteria and Micrococcus/Staphylococcus between treatments. SCP increased taste and overall acceptability scores. SN + SCP and SCP had no significant effect on N-nitrosodimethylamine, N-nitrosodiethylamine, and N-nitrozopiperidine. The level of nitrosamines increased with increasing cooking time. According to the principal component analysis results, cooking time had a greater effect on nitrosamines than the use of swiss chard powder factor.

Keywords

• Heat treated sucuk
• swiss chard powder
• nitrosamine
• residual nitrite

ISIL İŞLEM GÖRMÜŞ SUCUK ÜRETİMİNDE KÜRLEME AJANI OLARAK PAZI TOZU KULLANIMININ NİTROZAMİN OLUŞUMUNA VE KALİTE PARAMETRELERİNE ETKİSİ

Abstract

Araştırmada ısıl işlem görmüş sucuk üretiminde alternatif kürleme ajanı olarak biyodönüştürülmüş pazı tozu (PT) kullanımının nitrozamin oluşumuna ve ürünün bazı kalite parametrelerine etkisinin belirlenmesi amaçlanmıştır. Ayrıca pişirme derecesinin nitrozamin oluşumuna etkisi de incelenmiştir. Kürleme ajanı olarak sentetik nitrit (SN) (150 mg/kg NaNO2), SN (75 mg/kg NaNO2) + PT (75 mg/kg NaNO2’ye eşdeğer) ve PT (150 mg/kg NaNO2’ye eş değer) içeren üç farklı ısıl işlem görmüş sucuk grubu üretilmiştir. PT, pH ve TBARS değerlerinde artışa neden olmuştur. Kalıntı nitrit seviyesi ise PT ve SN + PT’den etkilenmemiştir. Muameleler arasında laktik asit bakteri ve Micrococcus/Staphylococcus açısından önemli farklılıklar görülmemiştir. PT, tat ve genel kabul edilebilirlik skorlarını artırmıştır. SN + PT ve PT, N-nitrozodimetilamin, N-nitrozodietilamin ve N-nitrozopiperidin üzerinde önemli etki göstermemiştir. Belirlenen nitrozaminlerin seviyesi, pişirme süresi arttıkça artmıştır. Temel bileşen analiz sonuçlarına göre pişirme süresi, pazı tozu faktörüne göre nitrozaminler üzerinde daha fazla etki göstermiştir.

Keywords

• Isıl işlem görmüş sucuk
• pazı tozu
• nitrozamin
• kalıntı nitrit

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