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EFFECT OF SODIUM NITRITE CONCENTRATION ON N‐NITROSODIMETHYLAMINE FORMATION IN FRANKFURTERS
Author(s) -
FIDDLER W.,
PIOTROWSKI E. G.,
PENSABENE J. W.,
DOERR R. C.,
WASSERMAN A. E.
Publication year - 1972
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1972.tb02721.x
Subject(s) - nitrite , chemistry , sodium nitrite , emulsion , food science , sodium , n nitrosodimethylamine , nitrosamine , chromatography , cooked meat , biochemistry , organic chemistry , carcinogen , nitrate
The effect of nitrite concentration on N‐nitrosodimethylamine (DMNA) formation using frankfurter emulsion was investigated. Sodium nitrite was usually added to the emulsion to give levels of 150, 750, 1050, 1500 and 2500 mg/kg of meat. The frankfurters were cooked with light smoke for either 2 or 4 hr. DMNA was determined in all samples by GLC with an alkali flame ionization detector and confirmed by GLC‐MS when sufficient amounts were present. Residual nitrite analysis indicated that about one‐half of the sodium nitrite added was still present after processing. 19 μg DMNA per kg meat was found in frankfurters that contained 2500 mg sodium nitrite per kg of meat and processed for 2 hr. Indications of DMNA in levels of 3–14 μg/kg meat were obtained with frankfurters containing 750–1500 mg sodium nitrite per kg meat and processed for either 2 or 4 hr depending on the nitrite level. There appeared to be some tendency for an increase in DMNA formation on increasing processing time.