Model System Studies on N‐Nitrosamine Formation in Cured Meats: The Effect of Slice Thickness

Abstract

A model bacon system has been developed which enables a more reproducible determination of N-nitrosamines when compared to conventional methods of bacon production. Utilizing this system, the effect of slice thickness and frying time on nitrosopyrrolidine (NPyr) formation has been demonstrated. Short frying periods (3 min/side) result in higher NPyr levels for thinrier sliced samples and longer frying periods (5 min/side) result in higher NPyr levels for thicker sliced samples. The level of N-nitrosamine formed is integrally related to slice thickness and frying time and may be explained when two factors are considered, the rate of N-nitrosamine formation and the rate of its volatilization.

Maternal cured meat consumption during pregnancy and risk of paediatric brain tumour in offspring: potentially harmful levels of intake

“…A total of 85 surveys were reviewed; 26 of these reported sodium nitrite (hereafter referred to as nitrite) levels using several different testing methods: spectrophotometric 8 , colorimetric 13±16 , diazotization 17 , the Griess±Saltzman method 18±23 and methods recommended by the Association of Official Analytical Chemists 24±27 . Methods were not specifically stated for 10 surveys contained in six references 9,28±32 .…”

“…, diazotization 17 , the Griess±Saltzman method 18±23 and methods recommended by the Association of Official Analytical Chemists 24±27 . Methods were not specifically stated for 10 surveys contained in six references 9,28±32 .…”

N‐Nitrosamine Ingestion from Consumer‐Cooked Bacon

“…Several factors influence the N-nitrosamine content of cooked bacon including the amount of nitrite added (Sen et al, 1974), storage conditions and age of the meat (Pensabene et al, 1980), the fat to lean ratio , presence of nitrosation inhibitors in the cure mix (Gray et al, 1982), slice thickness (Theiler et al, 1981), smoking conditions (Mandagere et al, 1984), cooking method and frying temperature and time (Hot&kiss and Vecchio, 1985). Pensabene et al (1974) found higher pan temperatures resulted in more NPYR even when the bacon was cooked to a similar doneness.…”

“…A clear relationship indicating that higher temperatures result in more NPYR was established. Theiler et al (1981) showed that the relationship between NPYR content of the rasher and the thickness depended on frying time. Thicker slices formed less N-nitrosamine at 3 minlside but more at 5 mitiside.…”