Özbay Sena, Şireli U Tansel
Science and Technology Application and Research Centre, Aksaray University, 68100 Aksaray, Turkey.
Faculty of Veterinary Medicine, Ankara University, Dışkapı, 06110 Ankara, Turkey.
J Food Sci Technol. 2022 May;59(5):1823-1830. doi: 10.1007/s13197-021-05194-2. Epub 2021 Jul 2.
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.
本研究旨在测定加工香肠中七种处于风险组的挥发性N-亚硝胺（VNA）衍生物的含量。它还旨在研究在香肠制作过程中添加抗坏血酸的量对VNA水平的影响。为此，制备了含有两种不同水平抗坏血酸的肉糊。将这些肉糊投入生产过程，并采用两种不同的包装方式进行包装。因此，根据生产阶段（热处理）、包装方法（真空、气调包装）、储存过程（第1天、7天、15天、30天、60天、90天）来测定VNA衍生物及其含量。结果发现，香肠产品从生产开始到消费前储存的最后一天（长达90天）都存在形成VNA的风险。
