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Food Chem. 2015 May 1;174:516-26. doi: 10.1016/j.foodchem.2014.11.101. Epub 2014 Nov 24.

Formation and mitigation of N-nitrosamines in nitrite preserved cooked sausages.

Author information

1
National Food Institute, Technical University of Denmark, Mørkhøj Bygade 19, DK-2860 Søborg, Denmark. Electronic address: sher@food.dtu.dk.
2
National Food Institute, Technical University of Denmark, Mørkhøj Bygade 19, DK-2860 Søborg, Denmark.

Abstract

Literature on formation and mitigation of N-nitrosamine (NA) and especially non-volatile NA (NVNA) in meat products is scarce and the present study is therefore a relevant contribution to the field. We found positive correlation between the levels of N-nitrosopiperidine (NPIP), N-nitrosohydroxyproline (NHPRO), N-nitrosoproline (NPRO), N-nitrosothiazolidine-4-carboxylic acid (NTCA) and N-nitroso-2-methyl-thiazolidine-4-carboxylic acid (NMTCA) and the amount of nitrite added to cooked pork sausages. The levels studied were 0, 60, 100, 150, 250 and 350 mg kg(-)(1). The levels of N-nitrosodimethylamine (NDMA) and N-nitrosopyrrolidine (NPYR) remained at or below limit of quantification. Erythorbic acid inhibited the formation of NHPRO, NPRO, NPIP and NTCA. This inhibition was for NTCA and NMTCA counteracted by addition of free iron. Ascorbyl palmitate had less inhibitory effect than erythorbic acid and a combination of the two provided no further protection. Increasing the black pepper content increased the levels of NPIP and NMTCA. Only slight effects of increased fat content and addition of tripolyphosphate were observed.

KEYWORDS:

6-O-palmitoyl-l-ascorbic acid (Ascorbyl palmitate) (PubChem CID: 54680660); Ascorbyl palmitate; Erythorbic acid; Erythorbic acid (PubChem CID: 54675810); Factorial design; Haem; Iron; N-nitroso-2-methyl-thiazolidine-4-carboxylic acid (NMTCA) (PubChem CID: 115101); N-nitrosodimethylamine (NDMA) (PubChem CID: 6124); N-nitrosohydroxyproline (NHPRO) (PubChem CID: 61873); N-nitrosopiperidine (NPIP) (PubChem CID: 7526); N-nitrosoproline (NPRO) (PubChem CID: 24141); N-nitrosopyrrolidine (NPYR) (PubChem CID: 13591); N-nitrososarcosine (NSAR) (PubChem CID: 25811); N-nitrosothiazolidine-4-carboxylic acid (NTCA) (PubChem CID: 104890)

PMID:
25529714
DOI:
10.1016/j.foodchem.2014.11.101
[Indexed for MEDLINE]
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