Rapid determination of nitrosamines in sausage and salami using microwave-assisted extraction and dispersive liquid–liquid microextraction followed by gas chromatography–mass spectrometry-Reference-Cited by-同舟云学术

Rapid determination of nitrosamines in sausage and salami using microwave-assisted extraction and dispersive liquid–liquid microextraction followed by gas chromatography–mass spectrometry

Published:2014-10-04 Issue:2 Volume:240 Page:441-450
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

Ramezani Houra,Hosseini Hedayat,Kamankesh Marzieh,Ghasemzadeh-Mohammadi Vahid,Mohammadi Abdorreza

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s00217-014-2343-4.pdf

Reference44 articles.

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2. Honikel K-O (2008) The use and control of nitrate and nitrite for the processing of meat products. Meat Sci 78:68–76

3. Noel P, Briand E, Dumont J (1990) Role of nitrite in flavour development in uncooked cured meat products: sensory assessment. Meat Sci 28:1–8

4. Thomas C, Mercier F, Tournayre P, Martin J-L, Berdagué J-L (2013) Effect of nitrite on the odourant volatile fraction of cooked ham. Food Chem 139:432–438

5. Drabik-Markiewicz G, Dejaegher B, De Mey E, Impens S, Kowalska T, Paelinck H, Vander Heyden Y (2010) Evaluation of the influence of proline, hydroxyproline or pyrrolidine in the presence of sodium nitrite on N-nitrosamine formation when heating cured meat. Anal Chim Acta 657:123–130

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