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

Öz

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.

Anahtar Kelimeler

• 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

Öz

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.

Anahtar Kelimeler

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

Kaynakça

1. Armutçu, Ü., Hazar, F.Y., Yılmaz Oral, Z.F., Kaban, G., Kaya, M. (2020). Effects of different internal temperature applications on quality properties of heat-treated sucuk during production. Journal Food Processing and Preservation, 44(6):e14455, doi.org/10.1111/jfpp.14455.
2. Ata, Ş. (2010). Bı̇yolojı̇k, gıda ve çevre örneklerı̇ndekı̇ nı̇trı̇t, nı̇trat, sekonder amı̇n ve nı̇trozamı̇nler. Doktora Tezi, Fen Bilimleri Enstitüsü, Karaelmas Üniversitesi, Zonguldak, Türkiye.
3. Babaoğlu, A.S. (2020). Kurutulmuş bazı sebze tozlarının fermente sucuk üretiminde alternatif kürleme ajanı olarak kullanılabilme imkanları. Selçuk Üniversitesi Fen Bilimleri Enstitüsü, Doktora Tezi, Konya, Türkiye, 193 s.
4. Baumgart, J., Eingener, V., Firnhaber, J., Hildebrant,G., Reenen Hoekstra, E.S., Samson, R.A., Spicher, G., Timm, F., Yarrow, D., Zschaler, R. (1993). Mikrobilogische Unterschung von Lebensmitteln. (3., aktualisierte und erw.Aufl.), Hamburg, Germany.
5. Caplice, E., Fitzgerald, G.F. (1999). Food fermentations: Role of microorganisms in food production and preservation. International Journal of Food Microbiology, 50 (1-2): 131- 149, doi.org/10.1016/S0168-1605(99)00082-3.
6. Çakır, M.A., Kaya, M., Kaban, G. (2013). Effect of heat treatment on the volatile compound profile and other qualitative properties of sucuk. Fleischwirtschaft International, 5: 69- 74.
7. Deda, M.S., Bloukas, J.G., Fista, G.A. (2007). Effect of tomato paste and nitrite level on processing and quality characteristics of frankfurters. Meat Science, 76 (3): 501-508, doi.org/10.1016/j.meatsci.2007.01.004.
8. De Mey, E., De Klerck, K., De Maere, H., Dewulf, L., Derdelinckx, G., Peeters, M.C., Fraeye, I., Heyden, Y.V., Paelinck, H. (2014). The occurance of N-nitrosamines, residual nitrite and biogenic amines in commercial dry fermented sausages and evaluation of their occasional relation. Meat Science, 96: 821-828, doi.org/10.1016/j.meatsci.2013.09.010.

9. De Mey, E., De Maere, H., Paelinck H., Fraeye, I. (2017). Volatile N-nitrosamines in meat products: Potential precursors, influence of processing, and mitigation strategies. Critical Reviews in Food Science and Nutrition, 57(13): 2909-2923, doi.org/10.1080/10408398.2015.1078769.
10. Doolaege, E.H.A., Vossen, E., Raes, K., Meulenaer, B.D., Verhe, R., Paelinck, H., De Smet, S. (2012). Effect of rosemary extract dose on lipid oxidation, color stability and antioxidant concentrations, in reduced nitrite liver pates. Meat Science, 90 (4): 925-931, doi.org/10.1016/ j.meatsci.2011.11.034.
11. Eyiler, E., Öztan, A. (2011). Production of frankfurters with tomato powder as a natural additive. LWT - Food Science and Technology, 44 (1): 307-311, doi.org/10.1016/j.lwt.2010.07.004.
12. Gökalp, H.Y., Kaya, M.,Tülek Y., Zorba, Ö. (2010). Et ve ürünlerinde kalite kontrolü ve laboratuar uygulama kılavuzu. Atatürk Üniv. Yayın No:751, Ziraat Fak. Ofset Tesisi, Erzurum.
13. Gökalp, H.Y., Kaya, M., Zorba, Ö. (2015). Et Ürünleri İşleme Mühendisliği. Atatürk Üniversitesi Yayın No:786, Ziraat Fakültesi Ofset Tesisi, Erzurum.
14. Honikel, K.O. (2008). The use and control of nitrate and nitrite for the processing of meat products. Meat Science, 78:68-76, doi.org/ 10.1016/j.meatsci.2007.05.030.
15. Herrmann, S.S., Duedahl-Olesen, L., Granby, K. (2015). Occurrence of volatile and nonvolatile N-nitrosamines in processed meat products and role of heat treatment. Food Control, 48:163-169, doi.org/10.1016/j.foodcont.2014.05.030.
16. Horsch, A.M., Sebranek, J.G., Dickson, J.S., Niebuhr, S.E., Larson, E.M., Lavieri, N.A., Wilson, L.A. (2014). The effect of pH and nitrite concentration on the antimicrobial impact of celery juice concentrate compared with conventional sodium nitrite on Listeria monocytogenes. Meat Science, 96 (1): 400-407, doi.org/ 10.1016/j.meatsci.2013.07.036.
17. Hwang, K.E., Choi, Y.S., Song, D.H., Kim, Y.J., Ham, Y.K., Jeong, J.Y., Kim, C.J. (2016). Use of swiss chard extracts and starter culture as a natural nitrite in cooked pork patty. 62nd International Congress of Meat Science and Technology, 14-19th August 2016, Bangkok, Thailand, 1-3 pp.
18. IARC, International Agency for Research on Cancer (2020) Agents Classifed by the IARC Monographs, Volumes 1-128 (erişim tarihi: 02.12.2022).
19. Jo, K., Lee, S., Yong, H.I., Choi, Y.S., Jung, S. (2020). Nitrite sources for cured meat products. LWT-Food Science and Technology, 129: 109583, doi.org/10.1016/j.lwt.2020.109583.
20. Kaban, G., Kaya, M. (2008). Identification of lactic acid bacteria and Gram- positive catalase-positive cocci isolated from naturally fermented sausage (sucuk). Journal of Food Science, 73 (8): 385-388, doi: 10.1111/j.1750-3841.2008.00906.x.
21. Kaban, G., Polat, Z., Sallan, S., Kaya, M. (2022). The occurrence of volatile N-nitrosamines in heat-treated sucuk in relation to pH, aw and residual nitrite. Journal of Food Science and Technology, 59 (5):1748-1755, doi.org/10.1007/s13197-021-05186-2.
22. Kaya, M., Güllüce, M., Kaban, G., Çınar, K., Karadayı, M., Bozoğlu, C., Sayın, B., Alaylar, B. (2015). Geleneksel sucuklardan izole edilen laktik asit bakteri ve koagülaz negatif stafilokok suşlarının starter kültür olarak kullanım imkânları. TAGEM-13/ARGE/7, Gıda Tarım ve Hayvancılık Bakanlığı, Ankara.
23. Kaya, M. ve Kaban, M. 2019. Fermente et ürünleri. In: Gıda Biyoteknolojisi. N. Aaran (Ed), ss.157- 195, 7. Basım, ISBN: 978-605-133-134-8, Nobel Yayıncılık, İstanbul.
24. Kızılkaya, M. F., Oral, Z. F. Y., Sallan, S., Kaban, G., Kaya, M. (2023). Volatile nitrosamines in a dry fermented sausage "sucuk": Occurrence and effect of cooking on their formation. Journal of Food Composition and Analysis, 119: 105284, doi.org/10.1016/j.jfca.2023.105284.
25. Kim, T.K, Hwang, K.E., Song, D.H., Ham, Y.K., Kim, Y.B, Paik, H.D., Choi, Y.S. (2019). Effect of natural nitrite source from Swiss chard on quality characteristics of cured pork loin. Asian-Australasian of Animal Sciences, 32(12):1933-1941, doi.org/10.5713/ajas.19.0117.
26. Lemon, D.W. (1975). An improved TBA test for ransidity New Series Circular No:51, Halifax Laboratory, Halifax, Nova Scotia.
27. Lücke, F.K. (1985). Microbiologische Vorgange bei der Herstellung von Rohwurst und Rohschinken. In: Microbiologie un Qualitat von Rohwurst und Rohschinken. Bundesanstalt für Fleischforschung, Kulmbach, 85-102, Germany.
28. NMKL (2000). Nordic Committee of Food Analysis. Nitrite and nitrate in foodstuffs by ion chromatography, no 165.
29. Özel, M.Z., Göğüş, F., Yagci, S., Hamilton, J.F., Lewis, A.C. (2010). Determination of volatile nitrosamines in various meat products using comprehensive gas chromatography– nitrogen chemiluminescence detection. Food Chemical and Toxicology, 48 (11): 3268- 3273, doi.org/10.1016/j.fct.2010.08.036.
30. Öztürk Kerimoğlu, B., Serdaroğlu, M. (2020). Residual nitrite content of heat-treated sucuk as affected by chard powder incorporation and processing. Gıda, 45(4): 825 – 835, doi.org/10.15237/gida.GD20064.
31. Rywotycki, R. (1998). The concentration of nitrosamines in pasterurized beef ham as influenced by heat treatment and functional additives. Medycyna Weterynaryjna, 54(8): 554-557.
32. Rywotycki R. (2007). The effect of baking of various kinds of raw meat from different animal species and meat with functional additives on nitrosamine contamination level. Food Chemistry, 101 (2): 540-548. doi.org/10.1016/j.foodchem.2006.02.012.
33. Sallan, S., Kaban, G., Kaya, M. (2019). Nitrosamines in sucuk: Effects of black pepper, sodium ascorbate and cooking level. Food Chemistry, 288: 341-346, doi: 10.1016/j.foodchem.2019.02.129.
34. Sallan, S., Kaban, G., Şişik Oğraş, Ş., Çelik, M., Kaya, M. (2020). Nitrosamine formation in a semi-dry fermented sausage: Effects of nitrite, ascorbate and starter culture and role of cooking. Meat Science, 159: 1-7. doi.org/10.1016/ j.meatsci.2019.107917.
35. Sebranek, J.G. and Bacus, J.N. (2007). Cured meat products without direct addition of nitrate or nitrite: what are the issues? Meat Science, 77 (1): 136-147, doi.org/10.1016/j.meatsci.2007.03.025.
36. Shin, D.M., Hwang, K.E., Lee, C.W., Kim, T.K., Park, Y.S., Han, S.G. (2017). Effect of Swiss chard (Beta vulgaris var. cicla) as nitrite replacement on color stability and shelf-life of cooked pork patties during refrigerated storage. Korean Journal for Food Science of Animal Resources, 37(3): 418-428, doi: 10.5851/kosfa.2017.37.3.418.
37. Sindelar, J.J., Cordray, J.C., Sebranek, J.G., Love, J.A., Ahn, D.U. (2007). Effects of varying levels of vegetable juice powder and incubation time on color, residual nitrate and nitrite, pigment, pH, and trained sensory attributes of ready-to-eat uncured ham. Journal of Food Science, 72 (6): 388-395, doi.org/10.1111/j.1750-3841.2007.00404.x.
38. Sucu, C., Yıldız Turp, G. (2018). The investigation of the use of beetroot powder in Turkish fermented beef sausage (sucuk) as nitrite alternative. Meat Science, 140: 158-166, doi.org/ 10.1016/j.meatsci.2018.03.012.
39. Vanga, S.K., Singh, A., Raghavan, V. (2017). Review of conventional and novel food processing methods on food allergens. Critical Reviews in Food Science and Nutrition, 57: 2077-2094. doi.org/ 10.1080/10408398.2015.1045965.
40. Yılmaz Oral, Z. F., Kaban, G. (2021). Effects of autochthonous strains on volatile compounds and technological properties of heat-treated sucuk. Food Bioscience, 43: 101140. doi.org/10.1016/ j.fbio.2021.101140.
41. Yılmaz Oral, Z.F. (2022). Kereviz tozu kullanımının ısıl işlem görmüş sucukta nitrozamin oluşumuna ve ürün özelliklerine etkisi. Doktora Tezi, Fen Bilimleri Enstitüsü, Atatürk Üniversitesi, Erzurum, Türkiye, 94s.
42. Yurcenko, S., Mölder, U. (2007). The occurance of volatile N-nitrosamines in Eastonian meat products. Food Chemistry, 100: 1713-1721, doi.org/10.1016/j.foodchem.2005.10.017.
43. Wang, Y., Li, F., Zhuang, H., Chen, X., Li, L., Qiao, W., Zhang, J. (2015). Effects of plant polyphenols and α-tocopherol on lipid oxidation, residual nitrites, biogenic amines and N-nitrosamines formation during ripening and storage of dry-cured bacon. LWT-Food Science and Technology, 60:199-206. doi.org/10.1016/ j.lwt.2014.09.022.