ArticleFoods (Basel, Switzerland)2025
Effects of Black Garlic Addition and Cooking Duration on Nitrosamine Levels and Quality Attributes of Sucuk.
Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
2 citing papers in PubMed.
- Processed Meats as Delivery Systems for Nutraceuticals: Technological Advances, Bioavailability, Health Benefits, and Future Perspectives.Foods (Basel, Switzerland) · 2026Review
- Interactive Effects of Temperature and Packaging on NDMA, DMA, and TMAO in Roasted Alaska Pollock Fillets and Pathway Regulation.Foods (Basel, Switzerland) · 2026Article
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Authors and funding
9 authors.
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Abstract
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) and cooking time (0, 1, or 3 min at 180 °C) in sucuk. For this purpose, four different sucuk batters were prepared: FG1 (1% fresh garlic-control), BG1 (1% BG), BG2 (2% BG), and BG3 (3% BG). After ripening, the samples were cooked for different durations and subjected to nitrosamine analysis. Additionally, the study investigated the effect of BG on the qualitative properties of the ripened samples (uncooked). The results showed that the use of BG in sucuk led to a decline in lactic acid bacteria and
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