Effect of Black Garlic on Microbiological Properties, Lipid Oxidation, Residual Nitrite, Nitrosamine Formation and Sensory Characteristics in a Semi-Dry Fermented Sausage

• Published in: Foods 2023-04, Vol.12 (7), p.1545
• Main Authors: Akansel, Begüm, Yılmaz Oral, Zeynep Feyza, Sallan, Selen, Kaban, Güzin, Kaya, Mükerrem
• Format: Article
• Language: English
• Subjects: Acids; Antioxidants; Bacteria; Beef; black garlic; Carcinogens; Chemical properties; Cookery; Cookery (Garlic); Cooking; Diethylnitrosamine; Distribution; Fermentation; fermented sausage; Food research; Food science; Garlic; Heat; Heat treatment; Humidity; Lactic acid; Lactic acid bacteria; Lipid peroxidation; Lipids; Meat products; N-nitrosodiethylamine; N-Nitrosodimethylamine; N-Nitrosopiperidine; Nitrosamine; Oxidation; Sausages; Sensory properties; Sulfide compounds; Thermal properties; Thiobarbituric acid
• ISSN: 2304-8158; 2304-8158
• DOI: 10.3390/foods12071545

This study was conducted with the aim of determining the effects of different black garlic (BG) levels (1%, 2% and 3%) on quality characteristics of a semi-dry fermented sausage (heat-treated sucuk). In addition, the effect of cooking time (0, 1 or 3 min at 180 °C on a hot plate) on nitrosamine formation was investigated. Fresh garlic (FG, 1%) was evaluated as the control group. BG (2% and 3%) caused a reduction in the count of lactic acid bacteria while leading to an increase in pH. FG1% gave the highest number of / , as well as a value. The thiobarbituric acid reactive substance (TBARS) value increased with increasing BG levels. FG (1%) showed the highest residual nitrite amount ( < 0.05). The scores for color, taste and general acceptability were reduced by the use of BG ( < 0.05). No significant difference was observed between the garlic treatments in terms of -Nitrosodimethylamine (NDMA) and -Nitrosodiethylamine (NDEA) when no additional cooking was applied. Cooking time was determined to have no significant effect on NDMA in 3% BG. The use of BG caused an increase in -Nitrosopiperidine (NPIP) ( < 0.05). As for PCA, a closer correlation between NPIP and the groups containing BG was observed, while there was a strong correlation between NDMA and the FG group cooked for 3 min. The use of BG caused an increase in NPIP, but affected NDMA and NDEA depending on the cooking time.