Investigation of volatile N-nitrosamine contents of hams with different ingredients produced in Turkey

Abstract

This study focuses on ham, a product prevalent in Turkey, which has received comparatively less attention in the literature regarding volatile nitrosamine (VNA) content. The research identified VNA levels in hams from different brands and determined VNA levels in ham produced from turkey and chicken meat—categories less studied in the existing literature. VNA determination is performed using gas chromatography-mass spectrometry (GC-MS). Accordingly, the lowest total VNA content was identified in chicken ham (1.46 µg/kg), while the highest total VNA content was observed in smoked turkey ham (21.51 µg/kg). The results of the research indicate that as the brand and composition of ham change, the formations and quantities of VNA derivatives also vary. Additionally, there is a strong relationship between not only the brand and composition of ham but also between the combined effect of brand and composition, and the total volatile N-nitrosamine level. This study demonstrates that the nitrosamines in ham may exceed the maximum standards set by the WHO (10 µg/kg). The study sheds light on potential health implications and underscores the necessity for broader sample accessibility in future studies, despite the limitation of insufficient availability of turkey and chicken ham products in the market.