Affiliation:
1. Department of Food Science, University of Guelph, Guelph, Ontario, N1G 2W1, Canada
Abstract
Various compounds, all of which are endogenous to bacon systems, were investigated as precursors of dimethylnitrosamine. Low moisture model system studies indicated that dimethylamine and sarcosine were the major contributors to dimethylnitrosamine formation. Under conditions normally encountered in pan-frying of bacon, choline-containing compounds and sarcosine produced measurable quantities of this N-nitrosamine. It was also apparent that sarcosine under conditions of the experiment is a more probable precursor of dimethylnitrosamine. Up to 80% of the N-nitrosamine produced during the frying process was lost in the vapor.
Publisher
International Association for Food Protection
Subject
Microbiology,Food Science
Cited by
11 articles.
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1. Radiation preservation of low nitrite bacon;International Journal of Radiation Applications and Instrumentation. Part C. Radiation Physics and Chemistry;1988-01
2. A Review of Current Literature on N-Nitroso Compounds in Foods;Advances in Food Research;1988
3. Use of Antioxidant-Coated Salts as N-Nitrosamine Inhibitors in Dry- and Brine-Cured Bacon1;Journal of Food Protection;1986-01-01
4. Cured Meat Flavor;Advances in Food Research;1984
5. Effect of Belly Composition on Sorbate-Cured Bacon;Journal of Food Science;1982-01