Abstract
The effects of sodium nitrite, α-tocopherol and potassium sorbate on ion contents, biogenic amine (BA) and N-nitrosamine (NA) formations of Turkish type fermented sausage after storage were investigated based on Response Surface Methodology (RSM). In addition, relationships between ions, BAs and NAs were evaluated. Nitrite (NO2-) and ammonium (NH4+) ion amounts in all sausage samples were below limit of detection. The effects of factors are partially effective on the formation of nitrate (NO3-), BAs and NAs. There was a positive correlation between NO3- and N-nitrosodiethylamine (NDEA), and no correlation between other ions and BAs. The accumulations of tryptamine (TRP), tyramine (TyR) and spermidine (SPD) increased formations of NDEA, N-nitrosodi-n-propylamine (NDPA) and N-nitrosomorpholine (NMOR), respectively. It is concluded co-addition of sodium nitrite and potassium sorbate and/or α-tocopherol in fermented sausage production can significantly reduce amount of residual nitrite, thus inhibiting NAs.
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