The effect of selected functional additives and heat treatment on nitrosamine content in pasteurized pork ham

被引：66

作者：

Rywotycki, R

机构：

[1] Agr Univ Krakow, Fac Food Technol, Dept Microbiol, PL-30059 Krakow, Poland

[2] Jagiellonian Univ, Fac Chem, Regional Lab Phys Chem Analyses & Struct Res, PL-30060 Krakow, Poland

来源：

MEAT SCIENCE | 2002年 / 60卷 / 04期

关键词：

nitrosamines; dimethylonitrosamine (DMNA); diethylonitrosamine (DENA); additives; pasteurization;

D O I：

10.1016/S0309-1740(01)00138-3

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The influence of pasteurization and sodium chloride, sodium ascorbate, polyphosphates and sodium nitrite coupled with pasteurization on nitrosamine contents in pork was studied. Nitrosamines: dimethylonitrosamine (DMNA) and diethylonitrosamine (DENA) were extracted from raw material, distilled, condensed in an evaporator under lowered pressure and analyzed chromatographically. An inhibitory effect of NaCl and sodium ascorbate on volatile nitrosamines (DMNA and DENA) was seen. Adding solutions of polyphosphates to the meat caused a slight increase in nitrosamine contents, higher than noted with sodium chloride. The effect of these compounds on nitrosamine formation depended on the presence of polyphosphates and sodium nitrite in the brine. If the brine contained nitrites, the adverse effect of sodium ascorbate and NaCl on nitrosamine formation was weaker. Moreover, a strong inhibitory effect of pasteurization on DMNA and DENA formation was observed. (C) 2002 Elsevier Science Ltd. All rights reserved.

引用

页码：335 / 339

页数：5

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