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A COMPARISON OF PROLINE AND PUTRESCINE AS PRECURSORS OF N‐NITROSOPYRROLIDINE IN NITRITE‐TREATED PORK SYSTEMS
Author(s) -
GRAY J. I.,
COLLINS M. E.
Publication year - 1977
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.1365-2621.1977.tb12661.x
Subject(s) - chemistry , nitrite , sodium nitrite , proline , putrescine , food science , sodium , chromatography , organic chemistry , biochemistry , amino acid , enzyme , nitrate
The role of proline and putrescine as precursors of N‐nitrosopyrrolidine was investigated in model and pork systems containing 150 and 1000 ppm of sodium nitrite. Both compounds increased the levels of N‐nitrosopyrrolidine formed. However, it was concluded from the concentrations of proline and putrescine used in the study that the former was the more likely precursor of N‐nitrosopyrrolidine in bacon. The distillate (condensate) collected on heating nitrite‐treated pork samples in a heating flask was examined for its N‐nitrosopyrrolidine content. Approximately 27–49% of the total N‐nitrosopyrrolidine produced was volatilized during the cooking process.