Formation and mitigation of N-nitrosamines in nitrite preserved cooked sausages.
作者： S.S. Herrmann , K. Granby , L. Duedahl-Olesen
DOI: 10.1016/J.FOODCHEM.2014.11.101
关键词:
摘要: Literature on formation and mitigation of N-nitrosamine (NA) especially non-volatile NA (NVNA) in meat products is scarce the present study therefore a relevant contribution to field. We found positive correlation between levels N-nitrosopiperidine (NPIP), N-nitrosohydroxyproline (NHPRO), N-nitrosoproline (NPRO), N-nitrosothiazolidine-4-carboxylic acid (NTCA) N-nitroso-2-methyl-thiazolidine-4-carboxylic (NMTCA) amount nitrite added cooked pork sausages. The studied were 0, 60, 100, 150, 250 350 mg kg(-)(1). N-nitrosodimethylamine (NDMA) N-nitrosopyrrolidine (NPYR) remained at or below limit quantification. Erythorbic inhibited NHPRO, NPRO, NPIP NTCA. This inhibition was for NTCA NMTCA counteracted by addition free iron. Ascorbyl palmitate had less inhibitory effect than erythorbic combination two provided no further protection. Increasing black pepper content increased NMTCA. Only slight effects fat tripolyphosphate observed.
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