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N‐Nitrosodimethylamine Formation in Cooked Frankfurters Containing Alaska Pollock (Theragra chalcogramma) Mince and Surimi
Author(s) -
FIDDLER W.,
PENSABENE J.W.,
GATES R.A.,
HALE M.,
JAHNCKE M.
Publication year - 1992
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.1365-2621.1992.tb08044.x
Subject(s) - chemistry , food science , fish <actinopterygii> , trimethylamine , n nitrosodimethylamine , cooking methods , fishery , biochemistry , biology , carcinogen
Studies were conducted to determine the feasibility of using Alaska pollock mince as a partial substitute for red meats in the formulation of frankfurters. Studies included the effects of fish form (unwashed and washed mince and surimi), percentage substitution (15 and 50) and five different methods of cooking the fish‐meat franks on their N‐nitrosodimethylamine (NDMA) content. The amount of formed NDMA depended on the method of cooking. Broiling and frying generated the highest levels. Microwave and boiling generated the lowest levels of NDMA, which were equivalent to the level in uncooked franks. Broiling was observed to increase the amount of dimethyl‐and trimethylamine formed.