Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
2451237 | Meat Science | 2009 | 8 Pages |
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
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Authors
G. Drabik-Markiewicz, K. Van den Maagdenberg, E. De Mey, S. Deprez, T. Kowalska, H. Paelinck,