Effects of some factors on formation of biogenic amines and N-nitrosamines in fermented sausages and determination of biogenic amines - n-nitrosamines relationship

In this study, the effects of some additives on physical-chemical and microbiological properties were investigated at the end of fermentation and on the last day of storage of Turkish fermented sausage. According to Response Surface Methodology with Central Composite Design including four center points, the effects of the combinations of the factors at different concentrations (sodium nitrite: 0,75,150 ppm; α-tocopherol: 0,100,200 ppm; potassium sorbate: 0,1500,3000 ppm) on the relationships between anion values, biogenic amine and N-nitrosamine compounds were studied, also. Correlations between the ion (NH4+, NO2-, NO3-) values, some of the biogenic amine and N-nitrosamine compounds obtained on the last day of fermentation of Turkish fermented sausage were determined. It was determined that the negative correlation between spermine and N-nitrosodimethylamine and between N-nitrosodibutylamine was significant (P <0.05). Negative correlations between tyramine and N-nitrosomorpholine and between tyramine and N-nitrosodiphenylamine were found to be significant (P <0.05). A significant (P <0.05) negative correlation was found between putresin and N-nitrosopiperidine. It was determined that there was a significant (P <0.05) positive correlation between NH4+ and spermine. It has been determined that there was a very significant (P <0.01) positive correlation between NO3- and N-nitrosodiethylamine and a significant (P <0.05) degree of positive correlation between N-nitrosopiperidine. The positive correlation between NO2- and N-nitrosodibutylamine and between NO2- and N-nitrosodiethylamine was found to be significant (P <0.01) and a positive correlation between NO2- and N-nitrosomethylethylamine was found to be significant (P <0.05). On the last day of storage, There were no correlations (P>0.05) between ion values and the formations of biogenic amines and N-nitrosamines and according to biogenic amine N-nitrosamine relationship, it was found that a significant positive correlation between tyramine and N-nitrosopyrrolidine (P<0.01) and between triptamine and N-nitrosodiethylamine (P<0.05). It is thought that the use of α-tocopherol and potassium sorbate in combination with sodium nitrite in fermented sausage production can significantly reduce the residual nitrite amount, thus achieving N-nitrosamine inhibition.