OCCURRENCE AND DETERMINATION OF N-NITROSOPROLINE AND N-NITROSOPYRROLIDINE IN CURED MEAT-PRODUCTS

被引：16

作者：

PENSABENE, JW

FEINBERG, JI

PIOTROWSKI, EG

FIDDLER, W

机构：

[1] Usda Eastern Regional Research Center, Sea-Ar, Philadelphia, Pennsylvania, 19118

来源：

JOURNAL OF FOOD SCIENCE | 1979年 / 44卷 / 06期

关键词：

D O I：

10.1111/j.1365-2621.1979.tb09119.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

N‐Nitrosopyrrolidine (NPYR) has been detected and confirmed at the ppb level in a significant number of fried bacon samples. N‐Nitrosoproline (NPRO) has been assumed to be the primary precursor of NPYR, but there are conflicting reports about its precise role. A method was developed for determining NPRO and a survey of 60 cured meat samples was conducted. No NPRO was detected in uncooked, conventionally cured bacon, Canadian bacon, ham, salt pork, pork roll or pastrami. NPRO was detected and confirmed in 1 of 7 dry cured bacon samples (106 ppb), 8 of 12 dry cured ham samples (18‐604 ppb), and 5 of 6 samples of pork side meat (86‐411 ppb). The results suggest the NPRO may not be the main precursor of NPYR in bacon, but may have a role in nitrosamine formation in dry‐cured products. Copyright © 1979, Wiley Blackwell. All rights reserved

引用

页码：1700 / 1702

页数：3

共 21 条

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