Nitrosamine formation in a semi-dry fermented sausage: Effects of nitrite, ascorbate and starter culture and role of cooking

Author:

Sallan Selen,Kaban Güzin,Şişik Oğraş Şeyma,Çelik Murat,Kaya Mükerrem

Funder

Scientific and Technological Research Council of Turkey

Publisher

Elsevier BV

Subject

Food Science

Reference35 articles.

1. Effect of sodium ascorbate and sodium nitrite on protein and lipid oxidation in dry fermented sausages;Berardo;Meat Science,2016

2. Accelerating effect of ascorbic acid on N-nitrosamine formation and nitrosation by oxyhyponitrite;Chang;Cancer Research,1979

3. The determination of N-nitrosamines in food;Crews;Quality Assurance & Safety of Crops and Food,2010

4. The occurrence of N-nitrosamines, residual nitrite and biogenic amines in commercial dry fermented sausages and evaluation of their occasional relation;De Mey;Meat Science,2014

5. Evaluation of N-Nitrosopiperidine formation from biogenic amines during the production of dry fermented sausages;De Mey;Food and Bioprocess Technology,2014

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