Article ID Journal Published Year Pages File Type
2451237 Meat Science 2009 8 Pages PDF
Abstract

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.

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Life Sciences Agricultural and Biological Sciences Food Science
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