Sorbate-nitrite reactions in meat products

被引：27

作者：

Binstok, G

Campos, C

Varela, O

Gerschenson, LN ^{[1
]}

机构：

[1] Univ Buenos Aires, Dept Ind, Buenos Aires, DF, Argentina

[2] Univ Buenos Aires, Nat & Exact Sci Sch, Dept Organ Chem, Buenos Aires, DF, Argentina

来源：

FOOD RESEARCH INTERNATIONAL | 1998年 / 31卷 / 08期

关键词：

sorbates; nitrites; mutagenic compounds; meat products;

D O I：

10.1016/S0963-9969(99)00031-9

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effects of system composition and processing conditions on the formation of mutagenic reaction products (ethylnitrolic acid and 1,4-dinitro -2-methylpyrrole) from the reaction of potassium sorbate and sodium nitrite were investigated in model systems resembling meat products, using gas chromatography-mass spectrometry and high performance liquid chromatography. It was observed that 1,4-dinitro-2-methylpyrrole formation was precluded when ascorbic acid or cysteine were present. Ethylnitrolic acid was detected in all systems studied after heating at 35 or 60 degrees C. Results highlight the need for minimizing the combined use of nitrites and sorbates in food products. (C) 1999 Published by Elsevier Science Ltd on behalf of the Canadian Institute of Food Science and Technology. All rights reserved.

引用

页码：581 / 585

页数：5

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