RESUMEN
This study aims to determine the amounts of seven volatile N-nitrosamine (VNA) derivatives which are in the risk group, in processed sausages. It also aimed to investigate the effects of the amount of added ascorbic acid, on the VNA level during the sausage manufacturing processes. For this purpose, meat doughs were prepared with two different levels of ascorbic acid. These meat doughs were put into the production process and packaged in two different packages. Thus, VNA derivatives and their amounts were determined according to production stages (heat treatments), packaging method (vacuum, MAP), storage process (Day 1, 7, 15, 30, 60, 90). As a result, it was found that the sausage product carries risk of VNA formation from the beginning of its production until the last day of storage before consumption for up to 90 days.
RESUMEN
N-nitrosamines are harmful components that can be formed in processed meat products. Due to its production technique, salami is an important meat product in terms of volatile N-nitrosamines. In this regard, the presence of volatile N-nitrosamines, which may pose a risk for human health, was investigated in salami. N-nitrosamines were extracted from the salami and determined with a validated GC-MS method. Accordingly, the analysed samples of salami contained 7.86-29.11 ppb total volatile N-nitrosamines. The salami brand affected the type and level of N-nitrosamines (P <,005).