Abstract:

In this study, it was aimed to determine the effect of using bioconverted swiss chard powder (SCP) as an alternative curing agent in the production of heat-treated sucuk on nitrosamine formation and its some quality parameters. In addition, the effect of cooking degree on nitrosamine formation was also investigated. Three different heat treated sucuk groups containing synthetic nitrite (SN) (150 mg/kg NaNO2), SN (75 mg/kg NaNO2) + SCP (equivalent to 75 mg/kg NaNO2) or SCP (equivalent to 150 mg/kg NaNO2) as curing agent were produced. SCP caused an increase in pH and TBARS values. However, the residual nitrite level was not affected by SCP and SN + SCP treatments. There were no significant differences in the number of lactic acid bacteria and Micrococcus/Staphylococcus between treatments. SCP increased taste and overall acceptability scores. SN + SCP and SCP had no significant effect on N-nitrosodimethylamine, N-nitrosodiethylamine, and N-nitrozopiperidine. The level of nitrosamines increased with increasing cooking time. According to the principal component analysis results, cooking time had a greater effect on nitrosamines than the use of swiss chard powder factor.

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