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Effects of Black Garlic Addition and Cooking Duration on Nitrosamine Levels and Quality Attributes of Sucuk

Sucuk, a type of dry fermented sausage, is generally consumed cooked, unlike many fermented sausage types. Therefore, alternative applications to prevent nitrosamine formation in fermented sausages such as sucuk are of great importance. This study aimed to determine the effects of black garlic (BG)...

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Hoofdauteurs: Mükerrem Kaya, Asena Karayiğit, Zeynep Feyza Yılmaz Oral, Kübra Öztürk, Halenur Fencioğlu Çakır, Yağmur Akyol, Bilge Ulutaş, Selen Sallan, Güzin Kaban
Formaat: Artigo
Taal:Inglês
Gepubliceerd in: MDPI AG 2025-11-01
Reeks:Foods
Onderwerpen:
black garlic
fermented sausage
garlic
nitrosamine
NDMA
NPIP
Online toegang:https://www.mdpi.com/2304-8158/14/23/4055
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