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Inhibition of N‐Nitrosamine Formation in a Cured Ground Pork Belly Model System
Author(s) -
THEILER R. F.,
SATO K.,
ASPELUND T. G.,
MILLER A. F.
Publication year - 1984
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.1365-2621.1984.tb12417.x
Subject(s) - chemistry , nitrosamine , maltose , food science , nitrite , lactose , model system , curing (chemistry) , cigarette smoke , chromatography , biochemistry , organic chemistry , sucrose , polymer chemistry , carcinogen , biology , nitrate , toxicology , computational chemistry
ABSTRACT A model system consisting of a uniformly distributed sample of ground pork in conjunction with a nitrite containing curing solution was utilized to evaluate the formation of N‐nitrosamines. Utilizing this system a wide variety of compounds were discovered to dramatically reduce the level of N‐nitrosopyrrolidine (NPyr) formed during frying. Carbohydrates including the reducing sugars dextrose, ribose, lactose, and maltose, as well as liquid smoke preparations, were found to reduce NPyr levels by as much as 60%. In addition, when low levels of combinations of inhibitors glucose, liquid smoke, and α‐tocopherol were incorporated, reductions in nitrosamine levels as great as 80% were observed in model systems as well as in pilot plant manufactured bacon.