Akademik Veri Yönetim Sistemi
JOURNAL OF FOOD AND NUTRITION RESEARCH, cilt.13, sa.2, ss.77-86, 2025 (SCI-Expanded, Scopus)
Meat has high nutritional content as it contains proteins, vitamins, minerals, and essential fatty acids. However, during the processing and eating of meat products or endogenously, biogenic amines such as N-nitroso compounds are formed. The aim of this study was to determine the N-nitrosamines in unprocessed cooked meat products, to examine the formation of N-nitroso after cooking and in vitro digestion, and to inhibit this formation by adding prebiotic, probiotic, and blueberry and curcumin extracts to meat products. After in vitro digestion, significant increases of 85% in beef, 100% in chicken, 183% in turkey, and 316% in salmon were observed in the nitrosamines of the cooked meat products. In the in vitro digestion of cooked meat products with supplements, the greatest reduction in N-nitrosodimethylamine formation was provided by inulin and probiotic (58%) in chicken and by blueberry extract (47%, 72%, and 68%, respectively) in beef, turkey, and salmon. The greatest reduction in N-nitrosodiethylamine formation was provided by blueberry extract (83%) in beef and by inulin (87%, 78%, and 81%, respectively) in chicken, turkey, and salmon. It is shown that high temperature, the cooking process, and protein, fat, iron, and moisture content affect the possible formation of nitrosamines in meat products. Postdigestive increases in nitrosamines in cooked meat products are associated with gastrointestinal tract conditions. Nitrosamines can be effectively inhibited by the addition of antioxidants, prebiotic, and probiotic added to various meat products. This study may provide guidance for understanding the formation mechanism of nitrosamines in meat products and developing inhibition strategies.