While heating of meat products containing nitrites at high temperatures increases the formations of N-nitroso compounds, does the same happen during fermentation e.g. during dry fermentation of sausages (salami)?
please look that statement and literatures;
Formation of N-nitroso compounds, constitutes an additional toxicological
risk associated to biogenic amines, especially in meat products that contain nitrite and
nitrate salts as curing agents [Karovičová and Kohajdová 2005, Komprda et al. 2004,
Önal 2007, Santos 1996].
No N-nitroso compounds are formed during meat fermentation. However, during prolonged, poorly controlled meat (sausage) fermentation without appropriate starters, some biogenic amines may be formed which may react with nitrite if you fry such products (which you should not do, anyway).
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