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Studies on the occurrence and formation of 2‐(hydroxymethyl)‐ N ‐nitrosothiazolidine‐4‐carboxylic acid (HMNTCA) and 2‐(hydroxymethyl)‐ N ‐nitrosothiazolidine (HMNTHZ) in various cured smoked meats, fish and cheese
Author(s) -
Sen Nrisinha P,
Baddoo Philander A,
Seaman Stephen W
Publication year - 1993
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.2740610311
Subject(s) - smoked fish , hydroxymethyl , food science , chemistry , fish <actinopterygii> , fish products , biology , organic chemistry , fishery
Abstract : Because of the carcinogenic nature of many N ‐nitroso compounds, there is concern about their presence in foods. This paper presents some data on the levels of two non‐volatile compounds (2‐(hydroxymethyl)‐ N ‐nitrosothiazolidine‐4‐carboxylic acid (HMNTCA) and 2‐(hydroxymethyl)‐ N ‐nitrosothiazolidine (HMNTHZ)) in various smoked foods such as 25 cured meats, eight smoked fish and seafoods, 15 smoked poultry products, and 17 smoked cheeses. All samples were negative for HMNTHZ, but 11 of the cured meats, six poultry products and two smoked fish contained HMNTCA at levels of 10–260 μg kg −1 . Upon frying, appreciable levels of HMNTHZ were formed in only one of 10 samples of cured meat products. The smoked cheeses were all negative for HMNTCA.