Effect of cesium-137 radiation on the formation of N-nitrosopyrrolidine in bacon

Gamma irradiation was used to reduce the N-nitrosamines and residual nitrite in model system sausage during storage. Aerobic or vacuum packaged sausage was irradiated at 0, 5, 10, 20, and 30 kGy. The residual nitrite levels were significantly reduced by gamma irradiation, and, in vacuum packaging, the reduction was dose dependent. The N-nitrosodimethylamine of the sausage irradiated at 10 kGy or above reduced in aerobic packaging, while a dose of 20 kGy was needed in vacuum packaging. The N-nitrosopyrrolidine reduction was found at 20 and 30 kGyirradiation. Results indicated that high dose irradiation ( > 10 kGy) was needed to reduce the carcinogenic Nnitrosamine and nitrite levels in pork sausage during storage.

show abstract

CO₂Packaging Combined with Irradiation Decreases Nitrosamine Formation in Pork Sausage

Jo¹,

Ahn²,

Son³

et al. 2003

JFN

View full text Add to dashboard Cite

scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.

Contact Info

customersupport@researchsolutions.com

10624 S. Eastern Ave., Ste. A-614

Henderson, NV 89052, USA

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

Blog Terms and Conditions API Terms Privacy Policy Contact Cookie Preferences Do Not Sell or Share My Personal Information

Made with 💙 for researchers

Part of the Research Solutions Family.

Effect of cesium-137 radiation on the formation of N-nitrosopyrrolidine in bacon

Cited by 5 publications

References 7 publications

Radiation preservation of low nitrite bacon

Radiation preservation of low nitrite bacon

Reduction of Carcinogenic N‐Nitrosamines and Residual Nitrite in Model System Sausage by Irradiation

CO₂Packaging Combined with Irradiation Decreases Nitrosamine Formation in Pork Sausage

Contact Info

Product

Resources

About

Effect of cesium-137 radiation on the formation of N-nitrosopyrrolidine in bacon

Cited by 5 publications

References 7 publications

Radiation preservation of low nitrite bacon

Radiation preservation of low nitrite bacon

Reduction of Carcinogenic N‐Nitrosamines and Residual Nitrite in Model System Sausage by Irradiation

CO2Packaging Combined with Irradiation Decreases Nitrosamine Formation in Pork Sausage

Contact Info

Product

Resources

About

CO₂Packaging Combined with Irradiation Decreases Nitrosamine Formation in Pork Sausage