Determination of volatile N-nitrosamines formed in salami cooked by different processes

The purpose of the study is to determine the amount of volatile N-nitrosamine (VNA) found in different brands, ingredients, and types of salami. In addition, it is also aimed to understand the interactions between the types and levels of VNA formed as a result of cooking salami with different cooking techniques (frying, boiling, microwave). For this purpose, salami samples from 20 different brands have been collected and cooked with three different cooking techniques (frying, boiling, microwave) and analyzed by GC-MS (Gas chromatography-mass spectrometry). NDBA was detected in almost all (98 %) of all salami samples examined, followed by NDPA (95 %) and NPYR (94 %). The less common VNA derivative compared to the others was determined as NMEA (63 %). When all the cooked samples were evaluated, the total VNA level was determined between 57.77 and 8.45 ppb. As a result of the research, different levels of VNA formation were detected in each salami sample. In addition, NDMA, NDPA, NPIP and NDBA levels of different brands of salami were found to vary significantly. Moreover, cooking was found as the most important factor in VNA formation and level. Additionally, the cooking process significantly affected the levels of all nitrosamine derivatives except NDPA. • GC-MS method has been established to detect carcinogenic volatile N-nitrosamine. • Validation of the method is provided. • The levels of seven different potential carcinogenic VNA in salami were examined. • The effects of different cooking techniques in salami were understood. • A comparison was made between products of different types, contents and brands.