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Dergiler / Food and Health / 2022 / Cilt: 8 - Sayı: 2

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

Sena ÖZBAY
Sayfa
141–149
DOI
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⚡ TL;DR(1 Cümlede Hızlı Çıkarım)

Total VNA levels in the study ranged from 0.18 to 109.28 ppb.

📌 3 Maddede Bu Makale

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Amaç & Hipotez: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.
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Temel Bulgular & Veri: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).
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Sonuç & Katkı:Total VNA levels in the study ranged from 0.18 to 109.28 ppb.
🔬Tür:Araştırma Makalesi
📍Kapsam:Genişletilmiş Akademik Örneklem
⚙️Değişkenler:GC-MS

Özet

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.

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Bu Makaleye Atıf Yap

ÖZBAY, S. (2022). The effect of cooking methods on the formation of volatile N-nitrosamine in sausages with different contents. Food and Health, Cilt: 8 - Sayı: 2, 141–149. https://ajindex.com/articles/418493

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Kaynakça (11)

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