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Model System Studies on N‐Nitrosamine Formation in Cured Meats: The Effect of Curing Solution Ingredients
Author(s) -
THEILER R. F.,
SATO K.,
ASPELUND T. G.,
MILLER A. F.
Publication year - 1981
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.1365-2621.1981.tb02975.x
Subject(s) - chemistry , nitrosamine , curing (chemistry) , sodium , food science , carcinogen , organic chemistry , polymer chemistry
Solutes commonly employed in curing solutions were evaluated for their effect on nitrosamine formation utilizing a ground pork model system. Sodium erythorbate and sodium ascorbate were found to be equally effective in reducing nitrosopyrrolidine levels. The incorporation of sodium tripolyphosphate or sucrose had no detectable effect on nitrosamine formation. However, sodium chloride, the solute present at the highest concentration in bacon curing solutions, exhibited a concentration dependent inhibition of nitrosopyrrolidine formation. Nitrosopyrrolidine levels in samples containing no added sodium chloride were found to be 50% higher than samples processed with 1.5% added salt.