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PATHWAYS OF FORMATION OF N‐NITROSOPYRROLIDINE IN FRIED BACON
Author(s) -
NAKAMURA MASAMICHI,
BABA NAHOKO,
NAKAOKA TADAYOSHI,
WADA YUTAKA,
ISHIBASHI TOHRU,
KAWABATA TOSHIHARU
Publication year - 1976
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.1365-2621.1976.tb00742_41_4.x
Subject(s) - chemistry , yield (engineering) , proline , food science , biochemistry , amino acid , materials science , metallurgy
Pathways of formation of N‐nitrosopyrrolidine (NO‐Pyr) in fried bacon have been studied. In the range 100–150°C with a heating time of 10 min, amounts of NO‐Pyr formed from free proline via pyrrohdine (Pyr) were almost the same as those formed via N‐nitrosoproline (NO‐Pro). On the contrarv. at 175°C or above, the yield of NO‐Pyr via Pyr was greater than that formed via NO‐Pro. In bacon, 80–96% of NO‐Pyr disappeared when it was brought to 200°C within 10 min, while NO‐Pyr in vitro was fairly stable to heating, with only a 2–5% loss under the same heating conditions