کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
2451237 1109676 2009 8 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Role of proline and hydroxyproline in N-nitrosamine formation during heating in cured meat
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
Role of proline and hydroxyproline in N-nitrosamine formation during heating in cured meat
چکیده انگلیسی

N-Nitrosamines are formed in a multi-step reaction of nitrite with free amino acids and amines in the meat products. The aim of this study was to determine the role of proline and hydroxyproline in N-nitrosamines formation during heating of cured meat. A lean meat model was used with different nitrite concentrations (0, 120, and 480 mg/kg), and addition of proline and hydroxyproline (1000 mg/kg), followed by heating at different temperatures. Volatile nitrosamines were analyzed with GC-TEA.The nitrosamine content never exceeded 10 μg/kg and stayed 120 °C.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Meat Science - Volume 81, Issue 3, March 2009, Pages 479–486
نویسندگان
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