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N‐Nitrosothiazolidine and its 4‐Carboxylic Acid in Frankfurters Containing Alaska Pollock
Author(s) -
PENSABENE JOHN W.,
FIDDLER WALTER,
GATES ROBERT A.,
HALE MALCOLM,
JAHNCKE MICHAEL,
GOOCH JAN
Publication year - 1991
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.1365-2621.1991.tb14655.x
Subject(s) - trimethylamine , chemistry , food science , nitrite , fish <actinopterygii> , formaldehyde , biochemistry , fishery , organic chemistry , biology , nitrate
In marine fish of the gadoid family trimethylamine oxide can decompose to formaldehyde. It can then react with cysteine and cysteamine, that may in turn react with nitrite, if present, to form N‐nitrosothia‐zolidine‐4‐carboxylic acid (NTHZC) and N‐nitrosothiazolidine (NTHZ). The NTHZC and NTHZ content of Alaska pollock surimi‐meat frankfurters were similar to or lower than those found in an all‐meat control, even at 50% substitution. No correlation was found between age of the fish protein prior to processing into surimi meat frankfurters and any measured variables.