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• W2968189729 endingPage "107917" @default.
• W2968189729 startingPage "107917" @default.
• W2968189729 abstract "In this study, effects of ingoing nitrite level (0, 50, 100 and 150 mg/kg), use of sodium ascorbate, addition of starter culture (Lactobacillus plantarum GM77 + Staphylococcus xylosus GM92) and cooking level (control, medium, medium well, well done and very well done) on nitrosamine formation in heat-treated sucuk, a type of semi-dry fermented sausage, were investigated. The use of ascorbate had no significant effect on NDMA (N-Nitrosodimethylamine) and NPIP (N-Nitrosopiperidine) contents in the presence of starter culture. A higher NPYR (N- Nitrosopyrrolidine) content was detected in the group with starter culture at 150 mg/kg nitrite level in comparison to the group without starter culture. Cooking level affected all identified nitrosamines very significantly. Ingoing nitrite level × cooking level interaction was only effective on NPIP and advanced cooking levels (well done and very well done) at higher ingoing nitrite levels (100 and 150 mg/kg) resulted in significant increases in NPIP content." @default.
• W2968189729 created "2019-08-22" @default.
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• W2968189729 date "2020-01-01" @default.
• W2968189729 modified "2023-10-03" @default.
• W2968189729 title "Nitrosamine formation in a semi-dry fermented sausage: Effects of nitrite, ascorbate and starter culture and role of cooking" @default.
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• W2968189729 doi "https://doi.org/10.1016/j.meatsci.2019.107917" @default.
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