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Role of Woodsmoke in N‐Nitrosothiazolidine Formation in Bacon
Author(s) -
MANDAGERE A. K.,
GRAY J. I.,
SKRYPEC D. J.,
BOOREN A. M.,
PEARSON A. M.
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.tb12496.x
Subject(s) - chemistry
The role of woodsmoke in N‐nitrosothizaolidine (NTHZ) formation in bacon was investigated in model systems in which woodsmoke condensate was reacted with combinations of nitrite and cysteamine, cysteine, or cystine. NTHZ formation was most pronounced in those systems containing nitrite and cysteamine. When the smoke condenstate was treated initially with sodium bisulfite before reaction with nitrite and cysteamine, only trace amounts of the N‐nitrosamine were obtained. Pork bellies at various stages of processing and cooking were also analyzed for NTHZ. Higher levels of NTHZ were found in raw nork belly which had been cured and smoked than in the fried counterpart.