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

被引：17
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
收藏
页码：1700 / 1702
页数：3
相关论文
共 21 条
[1]   POTENTIAL PRECURSORS OF N-NITROSOPYRROLIDINE IN BACON AND OTHER FRIED FOODS [J].
BILLS, DD ;
HILDRUM, KI ;
SCANLAN, RA ;
LIBBEY, LM .
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1973, 21 (05) :876-877
[2]  
COLEMAN MH, 1978, J FOOD TECHNOL, V13, P55
[3]  
DOERR RC, UNPUBLISHED
[4]  
EISENBRAND G, 1976, 2ND INT S NITR MEAT, P155
[5]   ROLE OF LEAN AND ADIPOSE-TISSUE ON FORMATION OF NITROSOPYRROLIDINE IN FRIED BACON [J].
FIDDLER, W ;
PENSABEN.JW ;
FAGAN, JC ;
THORNE, EJ .
JOURNAL OF FOOD SCIENCE, 1974, 39 (05) :1070-1071
[6]   INHIBITION OF FORMATION OF VOLATILE NITROSAMINES IN FRIED BACON BY USE OF CURE-SOLUBILIZED ALPHA-TOCOPHEROL [J].
FIDDLER, W ;
PENSABENE, JW ;
PIOTROWSKI, EG ;
PHILLIPS, JG ;
KEATING, J ;
MERGENS, WJ ;
NEWMARK, HL .
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1978, 26 (03) :653-656
[7]   OCCURRENCE OF VOLATILE NITROSAMINES IN SPICE PREMIXES [J].
GOUGH, TA ;
GOODHEAD, K .
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1975, 26 (10) :1473-1478
[8]   ANALYSIS OF NORMAL-NITROSOPROLINE IN RAW BACON - FURTHER EVIDENCE THAT NITROSOPROLINE IS NOT A MAJOR PRECURSOR OF NITROSOPYRROLIDINE [J].
HANSEN, T ;
IWAOKA, W ;
GREEN, L ;
TANNENBAUM, SR .
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1977, 25 (06) :1423-1426
[9]   NITROSOPYRROLIDINE FORMATION IN FRIED BACON [J].
HWANG, LS ;
ROSEN, JD .
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1976, 24 (06) :1152-1154
[10]   OCCURRENCE AND DETERMINATION OF N-NITROSO-3-HYDROXYPYRROLIDINE IN CURED MEAT-PRODUCTS [J].
JANZOWSKI, C ;
EISENBRAND, G ;
PREUSSMANN, R .
JOURNAL OF CHROMATOGRAPHY, 1978, 150 (01) :216-220
123