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The occurrence of volatile amines in uncured and cured pork meat and their possible role in nitrosamine formation in bacon
Author(s) -
Patterson R. L. S.,
Mottram D. S.
Publication year - 1974
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740251110
Subject(s) - trimethylamine , chemistry , dimethylamine , curing (chemistry) , ethylamine , isopropylamine , propylamine , food science , methylamine , nitrite , vapours , diethylamine , nitrosamine , chromatography , organic chemistry , carcinogen , polymer chemistry , amine gas treating , biology , nitrate , neuroscience
The concentrations of volatile amines were determined in the eye muscle of 10 pork carcasses at the following stages of curing: immediately after slaughter, before curing, after maturation and after vacuum‐packed storage of the bacon. Methylamine (MA), dimethylamine (DMA), trimethylamine (TMA), ethylamine (EA), diethylamine (DEA), n ‐propylamine ( n ‐PA) and isopropylamine (iso‐PA) were detected by gas chromatography; MA was present in greatest concentration [up to 1900 μg/kg (1 part/10 9 )], the concentration of the others being considerably less. During the course of bacon manufacture, the concentrations of DMA, TMA, n ‐PA and iso‐PA increased consistently up to the end of the maturation period, despite the presence of nitrite both in the brine and in the bacon; in subsequent storage, only DMA and TMA continued to increase. MA decreased during curing and maturation, and thereafter remained unchanged; EA and DEA were unchanged throughout at very low levels. The mean value for the concentration of DMA was below 200 μg/kg before curing; higher values (maximum 520 μg/kg) were found in vacuum packed stored bacon. No nitrosamines were found above the detection limit (1 μg/kg) in any of the uncooked pork or bacon.