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Influence of ascorbic acid and ph on the formation of n‐nitrosodimethylamine in cured pork containing added dimethylamine
Author(s) -
Mottram Donald S.,
Patterson Ronald L. S.,
Rhodes Douglas N.,
Gough Terence A.
Publication year - 1975
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.2740260107
Subject(s) - dimethylamine , n nitrosodimethylamine , curing (chemistry) , chemistry , ascorbic acid , brine , food science , chromatography , organic chemistry , polymer chemistry , carcinogen
Abstract Under laboratory conditions simulating normal bacon curing, the conversion to N‐nitrosodimethylamine (NDMA) of dimethylamine (DMA) added to pork, was 0.1%. Addition of sodium ascorbate to the brine was shown to suppress NDMA formation from added DMA in this simulated curing system and in experimental curing of pork middles spiked with DMA. Heating, by canning or frying, resulted in the formation of small amounts of NDMA in the lean and considerably higher concentrations in the fried fat. However, the lowest amounts of NDMA were found in the bacon cured in the presence of ascorbate.