Effect of sodium nitrite concentration on the formation of nitrosopyrrolidine and dimethylnitrosamine in fried bacon

Sen, Nrisinha P.; Iyengar, J. R.; Donaldson, Barbara; Panalaks, T.

doi:10.1021/jf60193a018

Cited by 54 publications

(23 citation statements)

References 6 publications

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“…This has been done because of concern due to the formation of consistently high levels of nitrosopyrrolidine during frying of bacon and due to nitrite's role in such formation (Gray, 1977;Sen et al, 1974). As a result, more complete data on residual nitrite levels are available for bacon, and some of them have been summarized in Table 5.…”

Section: Resultsmentioning

confidence: 99%

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Trends in the Levels of Residual Nitrite in Canadian Cured Meat Products over the Past 25 Years

Sen

Baddoo

1997

J. Agric. Food Chem.

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Nitrite is used widely as a preservative in the processing of cured meat products mainly for its antimicrobial properties against Clostridium botulinum. There is concern, however, over nitrite's role in the formation of various N-nitroso compounds in such products and for a suggested link between consumption of cured meats and incidence of childhood leukemia and brain tumors. The objective of this study was to obtain current data on residual nitrite levels in Canadian cured meat products that will be useful for health hazard assessment purposes and to determine trends in these levels. The average levels of nitrite (as NaNO 2 ) detected in Canadian cured meat products in various surveys over the past 25 years were as follows: 28 ppm (0-252 ppm; n ) 197) in 1972; 44 ppm (0-275 ppm; n ) 659) in 1983-1985; 31 ppm (1-145 ppm; n ) 76) in 1993-1995; and 28 ppm (4-68 ppm; n ) 35) in 1996. There appeared to be a noticeable decline in the incidence of samples containing high levels (>100 ppm) of nitrite, but the average residual levels might have decreased only slightly during this period. The latest data are in contrast to those reported in a recent U.S. study that indicated an average of only 10 ppm of residual nitrite ion (equivalent to 15 ppm of NaNO 2 ) in cured meats.

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Section: Resultsmentioning

confidence: 99%

“…Although this change occurred between the 1975 and 1976 studies (Table 5), and the samples in the 1976 study were obtained 6 months after promulgation of the Panalaks et al (1973). b Sen et al (1974). c Sen et al (1976).…”

Section: Resultsmentioning

confidence: 99%

Trends in the Levels of Residual Nitrite in Canadian Cured Meat Products over the Past 25 Years

Sen

Baddoo

1997

J. Agric. Food Chem.

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“…The residual nitrite content in any meat product is considered for the formation of carcinogenic n-nitrosamines (Fiddler et al 1972, Sen et al 1974 …”

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Effects of pure starter cultures on physico-chemical and sensory quality of dry fermented Chinese-style sausage

2010

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Dry fermented Chinese-style sausages prepared in laboratory inoculating with Lactobacillus casei subsp.casei-1.001, Pediococcus pentosaceus-ATCC 33316, Staphylococcus xylosus-12 and without starter culture randomly sampled at 0, 3, 10, and 24 days of ripening were analyzed for physico-chemical and sensory qualities. A signifi cant (p<0.05) decrease in moisture content of sausage during ripening was observed, whereas other major chemical parameters remained unchanged. The microbial fermentation resulted in decreased pH and nitrite but increased non protein nitrogen and total volatile basic nitrogen in the products. Starter cultures except P. pentosaceous-ATCC 33316, used in the sausage failed to suppress rancidity in ripened product as indicated by a signifi cant (p<0.05) rise in thiobarbituric acid. The lightness (L) and yellowness (b) in the colour of all sausages decreased with ripening time, meanwhile the redness (a) increased signifi cantly (p<0.05) in sausages inoculated with cultures L. casei subsp.casei-1.001 and S. xylosus-12. The texture profi le of sausages was almost similar except for P. pentosaceous-ATCC 33316, which showed signifi cantly (p<0.05) lower hardness and gumminess. Based on the sensory and physico-chemical quality criteria, S. xylosus-12 could be used as a starter culture to produce dry fermented Chinese-style sausage of high quality.

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“…Sen et al (1973) found NPYR in 8 out of 9 samples of fried bacon in concentrations from 4 to 25 ppb. Another major factor is the amount of sodium nitrite (Sen et al, 1974) added to pork bellies during processing as the reaction of nitrite with some amines is known to produce nitrosamines. Nitrosopyrrolidine was not found in raw bacon, indicating that the high temperatures involved in the bacon frying process played a major role in its formation.…”

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Nitrosopyrrolidine formation in fried bacon

Hwang¹,

Rosen²

1976

J. Agric. Food Chem.

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HWANG, ROSEN remarkably from that obtained by steam distillation. Even higher boiling products with a retention index up to 1700 can be isolated by this method which proves to be very mild and produces practically no artefacts. It has been applied successfully to leek, apples (Dirinck et al., 1975), and tomatoes (Dirinck et al., 1976) and can be used in evaluating natural flavor quality of fruits and vegetables.

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Effect of sodium nitrite concentration on the formation of nitrosopyrrolidine and dimethylnitrosamine in fried bacon

Cited by 54 publications

References 6 publications

Trends in the Levels of Residual Nitrite in Canadian Cured Meat Products over the Past 25 Years

Trends in the Levels of Residual Nitrite in Canadian Cured Meat Products over the Past 25 Years

Effects of pure starter cultures on physico-chemical and sensory quality of dry fermented Chinese-style sausage

Nitrosopyrrolidine formation in fried bacon

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