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NITROSAMINE FORMATION IN HOME‐COOKED BACON
Author(s) -
WASSERMAN A. E.,
PENSABENE J. W.,
PIOTROWSKI E. G.
Publication year - 1978
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.1365-2621.1978.tb09793.x
Subject(s) - nitrosamine , chemistry , food science , n nitrosodimethylamine , chromatography , biochemistry , carcinogen
Randomized slices of bacon were cooked at home by 25 consumers by their usual method of preparation and the edible portions were analyzed for nitrosamines. N‐nitrosodimethylamine (DMNA) and N‐nitrosopyrrolidine (NPyr) were found in all samples. Of the 25 preparations, five contained DMNA and five contained NPyr in concentrations greater than 10 μg/kg; only one sample contained both nitrosamines in concentrations greater than 10 μg/kg. Although the association between nitrosamine concentration, time and amount of heat is not strong, it appears that frying bacon at low or medium heat for less than 10 min can result in less than 10 μg/kg DMNA or NPyr.