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Formation of N‐Nitrosamines in Gid‐deed
Author(s) -
ELMABSOUT Y. E.,
GRAY J. I.,
ZYLEMA B.,
MANDAGERE A. K.
Publication year - 1983
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.1365-2621.1983.tb10736.x
Subject(s) - chemistry , salt (chemistry) , deed , nitrite , nitrosamine , food science , nitrate , salting , organic chemistry , carcinogen , political science , law
Gid‐deed is a traditional Libyan food product which is prepared in most households by heavily salting lamb meat and then sun‐drying. Nitrates and nitrites are not intentionally added to the product, although nitrate may be present as an impurity in the salt and thus incidentally added in the salting step. In this study, presumptive N‐nitrosamine levels in gid‐deed samples prepared with rock salt, refined salt, refined salt plus nitrite, and refined salt plus nitrate are reported. Similarly, four gid‐deed samples prepared in Libya were also analyzed. The content of free proline and sarcosine was also determined since these amino acids have been implicated as precursors of N‐nitrosopyrrolidine and N‐nitrosodimethylamine, respectively.