Abstract
This study determined effects of different black pepper levels (5, 10 or 15 g kg−1), sodium ascorbate usage and cooking level (raw, medium, medium well and well done) on nitrosamine formation in sucuk (a kind of dry fermented sausage). Sodium ascorbate decreased residual nitrite considerably. Cooking level had a very significant effect on nitrosodimethylamine (NDMA), nitrosopyrrolidine (NPYR) and nitrosopiperidine (NPIP) contents. NPIP content increased in sucuk both with and without ascorbate, as cooking level increased. High black pepper level decreased NPIP content in both raw and well done samples. The use of 15 g kg−1 black pepper level caused an increase in both NDMA and NPYR contents in the absence of ascorbate. In contrast, the combination of ascorbate and 15 g kg−1 black pepper resulted in a decrease in NPYR.
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