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Further Studies on the Formation of Nitrosamines in Cured Pork Products Packaged in Elastic Rubber Nettings
Author(s) -
SEN NRISINHA P.,
SEAMAN STEPHEN W.,
BADDOO PHILANDER A.,
WEBER D.
Publication year - 1988
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.1365-2621.1988.tb08942.x
Subject(s) - natural rubber , chemistry , nitrosamine , nitrite , netting , food science , amine gas treating , organic chemistry , carcinogen , nitrate , political science , law
Traces of N‐nitrosodi‐n‐butylamine (NDBA) and N‐nitrosodiethylamine (NDEA) can form in cured pork products packaged in elastic rubber nettings due to the interaction of nitrite in meat and amines in the rubber. Studies were carried out to determine whether taking nettings off immediately after processing or placing a layer of collagen as a barrier between nettings and meat could prevent or minimize formation of the above nitrosamines. None was effective. However, cured pork products packaged in a reformulated rubber netting, made with different amine additives, contained either none or only negligible levels of NDBA or NDEA, but, instead, contained 8–104 ppb levels of a new nitrosamine, N‐nitrosodibenzylamine which is reported to be noncarcinogenic.