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EFFECT OF FRYING AND OTHER COOKING CONDITIONS ON NITROSOPYRROLIDINE FORMATION IN BACON
Author(s) -
PENSABENE J. W.,
FIDDLER W.,
GATES R. A.,
FAGAN J. C.,
WASSERMAN A. E.
Publication year - 1974
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.1365-2621.1974.tb02883.x
Subject(s) - chemistry , food science , decarboxylation , microwave oven , cooking methods , microwave , organic chemistry , catalysis , physics , quantum mechanics
Nitrosopyrrolidine (NO‐Pyr) formation in bacon is primarily dependent on frying temperature and not time. Cooking methods affect the amount of NO‐Pyr formed: pan frying produces the highest level of NO‐Pyr with variable concentrations formed on baking, broiling and cooking in a “baconer.” Microwave oven treatment produced the lowest amount of NO‐Pyr. A model system study of the decarboxylation of nitrosoproline shows this precursor, which may be present in bacon, is maximally converted to NO‐Pyr at 185°C near the recommended temperature for frying.