EFFECT OF PORK BELLY COMPOSITION AND NITRITE LEVEL ON NITROSAMINE FORMATION IN FRIED BACON

被引：25

作者：

PENSABENE, JW

FEINBERG, JI

DOOLEY, CJ

PHILLIPS, JG

FIDDLER, W

机构：

[1] Eastern Regional Research Center, Federal Research, Science and Education Administration, U.S. Department of Agriculture, Philadelphia

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1979年 / 27卷 / 04期

关键词：

D O I：

10.1021/jf60224a047

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

A study was conducted to determine the effect of compositional factors (fat, moisture, protein) on nitrosamine formation in bacon prepared from matched pairs of pork bellies cut into thirds. The compositional factors varied significantly (p = 0.05) from section to section within the same side but did not vary from side to side within the same section of matched pair. Both N-nitrosopyrrolidine and N-nitrosodimethylamine were most highly correlated with residual and added nitrite and to a lesser degree with the compositional factors. © 1979, American Chemical Society. All rights reserved.

引用

页码：842 / 845

页数：4

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