Akademik Veri Yönetim Sistemi
KSÜ Mühendislik Bilimleri Dergisi, cilt.28, sa.1, ss.30-37, 2025 (Hakemli Dergi)
Vitamin C, with its antioxidant and prooxidant properties, can prevent carcinogenic nitrosamine by chelating residual nitrite. It decreases the formation of nitrosamine. The objective of the study was to determine the protective effect of vitamin C in fish in reducing the formation of biogenic amines and the formation of nitrosamines. In this context, smoked samples were treated with vitamin C and analyzed by preparing in portions with different experiments and stored at ±4°C for different storage conditions. In this regard, putrescine(PUT), cadaverine(CAD), tyramine(TYR), and histamine(HIS) changed during storage. On the other hand, analyzes were also made for nitrosodimethylamine (NDMA), nitrosopiperidine(NPIP), nitrosopyrrolidine(NPYR), nitrosodibutylamine(NDBA). The lowest biogenic amine values are detected in group N2. It was determined that groups had 2.41, 3.66, 0.13, and 1.17(μg/g) biogenic amine values after 30 days, respectively. The obtained results showed that vitamin C had lower histamine and putrescine values than other groups separately. In addition, NDMA, NPYR, and NPYR were detected in nitrite containing groups after 30 days. Finally, Vitamin C containing groups were found to be better in terms of biogenic amines and nitrosamines content. All these results show that vitamin C can be used as a preservative in foods to protect against carcinogens.