Yılmaz Oral Zeynep Feyza, Kaya Mükerrem, Kaban Güzin
Department of Food Engineering, Faculty of Agriculture, Atatürk University, 25240 Erzurum, Türkiye.
Foods. 2024 Oct 18;13(20):3306. doi: 10.3390/foods13203306.
This study investigated the effect of using celery powder (CP) as source of pre-converted nitrite (treatments: A: 150 mg/kg NaNO, B: 100 mg/kg NaNO + CP as 50 mg/kg NaNO equivalent, C: 50 mg/kg NaNO + CP as 100 mg/kg NaNO equivalent, D: CP as 150 mg/kg NaNO equivalent) on the physicochemical and microbiological properties in heat-treated sucuk (HTS), a kind of semi-dry fermented sausage. The influence of cooking time (CT) on the nitrosamine formation in HTS with and without CP was also determined. The results indicated that the use of CP increased the pH value and decreased the a value. and residual nitrite were not affected by the use of CP. TBARS value varied from 0.78 to 0.90 mg MDA/kg. CP did not affect the abundance of hexanal in HTS, however, it increased the abundance of camphene. The results of PCA showed that treatments A, B, and C had similar volatile compound profiles. CP did not affect both N-nitrosodimethylamine and N-nitrosodiethylamine, but their levels increased as the CT increased. Increased CT also resulted in increased N-nitrosopiperidine (NPIP) in all treatments, but the cooking for 1 min did not cause a significant increase in treatments A, B, and C. CP leads to a significant increase in NPIP content, especially after 3 and 5 min of cooking in HTS.
本研究调查了使用芹菜粉（CP）作为预转化亚硝酸盐来源（处理组：A：150 mg/kg亚硝酸钠，B：100 mg/kg亚硝酸钠 + 相当于50 mg/kg亚硝酸钠的CP，C：50 mg/kg亚硝酸钠 + 相当于100 mg/kg亚硝酸钠的CP，D：相当于150 mg/kg亚硝酸钠的CP）对一种半干发酵香肠——热处理苏库克（HTS）的理化和微生物特性的影响。还测定了烹饪时间（CT）对添加和不添加CP的HTS中亚硝胺形成的影响。结果表明，使用CP可提高pH值并降低a值。CP的使用对残留亚硝酸盐没有影响。硫代巴比妥酸反应物（TBARS）值在0.78至0.90 mg丙二醛/千克之间变化。CP不影响HTS中己醛的含量，然而，它增加了莰烯的含量。主成分分析（PCA）结果表明，处理组A、B和C具有相似的挥发性化合物谱。CP对N-亚硝基二甲胺和N-亚硝基二乙胺均无影响，但它们的含量随着烹饪时间的增加而增加。烹饪时间增加还导致所有处理组中N-亚硝基哌啶（NPIP）含量增加，但在处理组A、B和C中，烹饪1分钟并未导致显著增加。CP导致NPIP含量显著增加，尤其是在HTS中烹饪3分钟和5分钟后。
