ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Chicken frankfurters, prepared with various levels of sodium nitrite (0, 20, 40, 60, 100, and 156 ppm) were heated either in a microwave oven, boiled or broiled and then analyzed for N-nitrosamines. As expected, “apparent” N-nitrosamine levels increased with increasing concentrations of sodium nitrite. The effect of the various heating procedures on N-nitrosamine formation was inconclusive, due possibly to the low levels of “apparent” N-nitrosamines present. The two most common N-nitrosamines present appeared to be N-nitrosodimethylamine and N-nitrosomorpholine. However, only in the frankfurter samples prepared with 156 ppm nitrite was the presence of N-nitrosomorpholine confirmed by mass spectrometry.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1981.tb04494.x
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