The effect of cooking methods on the formation of volatile N-nitrosamine in sausages with different contents

The study's main aim is to assess the levels of volatile N-nitrosamine (VNA) in sausages based on different brands, ingredients, and cooking methods. The effects of sausage composition and cooking method on VNA formation, which caused this difference, were studied. For this, sausages from 17 different brands and 3 different ingredients (beef, chicken, and turkey) were bought from the market, cooked using 3 different techniques (frying, boiling, and microwave), and their VNA levels were determined by GC-MS (Gas chromatography-mass spectrometry). The study found different levels of VNA in all sausages. NDMA, NDEA, NDPA, NPYR, and NPIP were found in more than 70% of the samples, according to the study's findings. In the samples, the most NDMA, NPYR, and NPIP formation were observed. Total VNA levels in the study ranged from 0.18 to 109.28 ppb.

Anahtar Kelimeler:

GC-MS

PDF

___

Anon (2019a). WHO information note update on nitrosamine impurities. https://www.who.int/medicines/publications/drugalerts/informationnote_nitrosamine%20impurities/en/ Date of access: 27/12/2019.

Anon (2019b) Discussion paper on the use of nıtrates (ins 251, 252) and nıtrıtes. https://ec.europa.eu/food/sites/food/files/safety/docs/codex_ccfa_51_agenda_item-5c.pdf Date of access: 31/12/2019.

Archer, D.L. (2002). Evidence That İngested Nitrate And Nitrite Are Beneficial To Health. Journal of Food Protection, 65(5), 872-875. https://doi.org/10.4315/0362-028X-65.5.872

Campillo, N., Vinas, P., Martínez-Castillo, N., Hernández-Córdoba, M. (2011). Determination of volatile nitrosamines in meat products by microwave-assisted extraction and dispersive liquid-liquid microextraction coupled to gas chromatography mass spectrometry. Journal of Chromatography A, 1218(14), 1815-1821. https://doi.org/10.1016/j.chroma.2011.02.010

Cintya, H., Silalahi, J., Putra, E.D.L., Siburian, R. (2019). Analysis of nitrosamines in processed meat products in medan city by liquid chromatography-mass spectrometry. Open Access Macedonian Journal of Medical Sciences, 7(8), 1382-1387. https://doi.org/10.3889/oamjms.2019.261

EPA (2016). Six-year review 3 technical support document for nitrosamines. Access address: https://www.epa.gov/sites/default/files/201612/documents/810r16009.pdf Date of access: 27/12/2019.

Flores, M., Toldrá, F. (2021). Chemistry, safety, and regulatory considerations in the use of nitrite and nitrate from natural origin in meat products-Invited review. Meat Science, 171, 108272. https://doi.org/10.1016/j.meatsci.2020.108272

Gençcelep, H. (2010). Sucuklarda Kalıntı Nitrit Miktarı ve N-Nitrozamin Oluşumu İle İlişkisi. Traditional Foods from Adriatic To Caucasus, April 15-17 2010, Tekirdağ, Türkiye. (In Turkish)

Gloria, M.B.A., Barbour, J.F., Scanla, R.A. (1997). Volatile nitrosamines in fried bacon. Journal of Agricultural and Food Chemistry, 45(5), 1816-1818. https://doi.org/10.1021/jf960973b

Gushgari, A.J., Halden, R.U. (2018). Critical review of major sources of human exposure to N-nitrosamines. Chemosphere, 210, 1124-1136. https://doi.org/10.1016/j.chemosphere.2018.07.098

Herrmann, S.S., Granby, K., Duedahl-Olesen, L. (2015). Formation and mitigation of N-nitrosamines in nitrite preserved cooked sausages. Food Chemistry, 174, 516-526. http://dx.doi.org/10.1016/j.foodchem.2014.11.101

Honikel, K. (2008). The use and control of nitrate and nitrite for the processing of meat products. Meat Science, 78(1-2), 68-76. http://10.1016/j.meatsci.2007.05.030

Horsch, A.M. (2013). The effect of ph and nitrite concentration on the antimicrobial impact of celery juice compared with sodium nitrite on listeria monocytogenes. Doctoral Dissertation, Iowa State University, USA.

IARC (2010). IARC Monographs on the evaluation of carcinogenic risks to humans. Vol. 94, Ingested Nitrate and Nitrite, and Cyanobacterial Peptide Toxins. International Agency for Research on Cancer, Lyon.

Jo, C., Ahn, H.J., Son, J.H., Lee, J.W., Byun, M.W. (2003). Packaging and irradiation effect on lipid oxidation, color, residual nitrite content, and nitrosamine formation in cooked pork sausage. Food Control, 14(1), 7-12. https://doi.org/10.1016/S0956-7135(02)00045-2

Kaban, G., Polat, Z., Sallan, S., Kaya, M. (2021). The occurrence of volatile N-nitrosamines in heat-treated sucuk in relation to pH, aw and residual nitrite. Journal of Food Science and Technology, 1-8. https://doi.org/10.1007/s13197-021-05186-2

Lee, H.S. (2019). Literature compilation of volatile N-nitrosamines in processed meat and poultry products-an update. Food Additives & Contaminants: Part A, 36(10), 1491-1500. https://doi.org/10.1080/19440049.2019.1649472

Li, L., Wang, P., Xu, X., Zhou, G. (2012). Influence of various cooking methods on the concentrations of volatile N‐nitrosamines and biogenic amines in dry‐cured sausages. Journal of Food Science, 77(5), C560-C565. https://doi.org/10.1111/ijfs.12069

Lu, J., Li, M., Huang, Y., Xie, J., Shen, M., Xie, M. (2021). A comprehensive review of advanced glycosylation endproducts and N-Nitrosamines in thermally processed meat products. Food Control, 108449. https://doi.org/10.1016/j.foodcont.2021.108449

Magnusson, B. Örnemark, U. (2014). Eurachem Guide: The Fitness For Purpose of Analytical Methods – A Laboratory Guide To Method Validation And Related Topics, (2nd Ed. 2014). ISBN: 978-91-87461-59-0

Moradi, S., Shariatifar, N., Akbari-adergani, B., Aghaee, E.M., Arbameri, M. (2021). Analysis and health risk assessment of nitrosamines in meat products collected from markets, Iran: with the approach of chemometric. Journal of Environmental Health Science and Engineering, 1-11. https://doi.org/10.1007/s40201-021-00692-z

Özbay, S., Sireli, U.T., Filazi, A (2019). Nitrosamines, their chemistries and effects on health. International Journal of Scientific and Technological Research, 5(4), 124-133. http://doi.org/10.7176/JSTR/5-4-13

Özbay, S., Sireli, U.T. (2021a). The effect of ascorbic acid, storage period and packaging material on the formation of volatile N-nitrosamine in sausages. Journal of Food Science and Technology, 1-8. http://doi.org/10.1007/s13197-021-05194-2

Özbay, S., Sireli, U.T. (2021b) Volatile N-nitrosamines in processed meat products and salami from Turkey, Food Additives & Contaminants: Part B, 14:2, 110-114. http://doi.org/10.1080/19393210.2021.1885502

Özçelik, S. (1982). Bazı gıdalarda nitrit ve nitrozaminlerin oluşumu ve sağlığa zararlı etkileri. Gıda, 7(4), 183-188.

Sannino, A., Bolzoni, L. (2013). GC/CI–MS/MS method for the identification and quantification of volatile n-nitrosamines in meat products. Food Chemistry, 141(4), 3925-3930. https://doi.org/10.1016/j.foodchem.2013.06.070

Sun, C., Wang, R., Wang, T., Li, Q. (2020). Primary evaluation of nine volatile N-nitrosamines in raw red meat from Tianjin, China, by HS-SPME-GC–MS. Food Chemistry, 310, 125945. https://doi.org/10.1016/j.foodchem.2019.125945

Xiao, Y., Li Zhou, Y., Ma, F., Chen. C (2018). Effect of inoculating lactobacillus pentosus R3 on N-nitrosamines and bacterial communities in dry fermented sausages. Food Control, 87, 126-134. https://doi.org/10.1016/j.foodcont.2017.12.025

Yuan, Y., Meng, W., Yutian, M., Fang, C., Xiaosong, H. (2015). Determination of eight volatile nitrosamines in meat products by ultrasonic solvent extraction and gas chromatography-mass spectrometry method. International Journal of Food Properties, 18(6), 1181-1190. https://doi.org/10.1080/10942912.2014.898652 Yurchenko, S., Mölder, U. (2007). The occurrence of volatile N-nitrosamines in Estonian meat products. Food Chemistry, 100(4), 1713-1721. https://doi.org/10.1016/j.foodchem.2005.10.017