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Inhibition of N‐Nitrosopyrrolidine in Dry Cured Bacon by α‐Tocopherol‐Coated Salt Systems
Author(s) -
REDDY S. K.,
GRAY J. I.,
PRICE J. F.,
WILKENS W. F.
Publication year - 1982
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.1365-2621.1982.tb04991.x
Subject(s) - tocopherol , chemistry , food science , nitrosamine , salt (chemistry) , sodium nitrite , nitrite , vitamin e , chromatography , antioxidant , biochemistry , organic chemistry , carcinogen , nitrate
Dry cured bacon was made under carefully controlled processing conditions in a pilot plant study using α‐tocopherol‐coated salt as part of the dry cure. Approximately, a 96% reduction in N‐nitrosopyrrolidine (NPYR) levels in the fried bacon was achieved with an ingoing α‐tocopherol level of 500 mg/kg. NPYR levels in the cookout fat were reduced approximately 92% using the same level of α‐tocopherol. Bacon, prepared by a small scale commercial operation, also contained reduced levels of NPYR when processed with α‐tocopherol‐coated salt, despite high levels (>100 mg/kg) of residual sodium nitrite in the finished bacon. Results comparing effectiveness of α‐tocopherol and mixed tocopherols as nitrosamine blocking agents were inconclusive. Although, α‐tocopherol appeared to be more effective as a blocking agent (91% versus 73% inhibition of NPYR), the difference in percent inhibition achieved could possibly be attributed to apparently lower levels of residual mixed tocopherols in the finished bacon.