The effect of oxygen on nitrosamine formation in bacon

Mj, Dennis; Rc, Massey; Dj, McWeeny

doi:10.1007/bf01045825

Cited by 6 publications

(1 citation statement)

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“…Recent findings (Dennis et al, 1982 ) that N-nitrosamine formation during bacon frying occurs by an oxygen-dependent mechanism, and exclusion of oxygen results in an over 50% reduction of Nnitrosopyrrolidine formation, add .weight to the mechanism we propose. Bacon was fried conventionally in a fry pan until medium to well done.…”

Section: Hono Ik_^ No + Rohsupporting

confidence: 56%

Analysis and origins of N-nitrosamines in some alcoholic beverages and cured meat

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Carcinogenic N-nitroso compounds are found ubiquitously in the human environment and their isolation and identification in food samples constitutes an important step tcwards successful cancer prophylaxis. This study is concerned with the origin of volatile N-nitrosamines in some food samples. An attempt has been made to elucidate the mechanism of N-nitrosopyrrolidine formation in cooked bacon. The precursors and conditions that influence N-nitrosopyrrolidine f o r m t ion in bacon are discussed with special errphasis on manipulations that can reduce or eliminate the N-nitr osami ne content of bacon, such as cooking by microwave radiation. Based on model system studies a pathway for Nnitrosopyrrolidine formation is proposed. The presence of volatile Nnitrosamines in Ouzo and other anise-based distilled spirits (Raki, Pernod) which are consumed widely in Greece and around the Mediterranean was also investigated. Analytical aspects concerning the extraction and estimation of Nnitroso compounds in food samples were also considered. An analytical technique for the extraction of volatile N-nitrosamines from alcoholic beverages was devised, based cn liquid-liquid extraction cn a column packed with anhydrous Na2S04 , Celite and acid washed Celite. Finally, a method for the sequential determination of both volatile and non-volatile N-nitroso compounds in cured neats was developed. This is based cn a digestion-centrifugation technique by which volatile and nonvolatile N-nitroso compounds are extracted in the aqueous phase. Subsequently, the volatiles are extracted first into dichloromethane followed by the extraction of non-volatiles into ethyl acetate.

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Section: Hono Ik_^ No + Rohsupporting

confidence: 56%

Analysis and origins of N-nitrosamines in some alcoholic beverages and cured meat

Τοτσιου¹

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Some nitrosoamino acids in bacon adipose tissue and their contribution to the total N-nitroso compound concentration

Tricker

Perkins

Massey

et al. 1985

Z Lebensm Unters Forch

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The levels of nitrosoamino acids and apparent total N-nitroso compounds in the adipose tissue of raw bacon have been examined. Nitrosoamino acids were detected in 80% of the samples in levels of up to 0.2 mg/kg. Apparent total N-nitroso compounds were present in all samples in concentrations of between 0.4 and 3.7 mg (N-NO)/kg. Nitrosoamino acids accounted for approximately only 1% of the apparent total N-nitroso compounds. The majority of the apparent total N-nitroso compounds in the adipose tissue were associated with the insoluble connective tissue fraction, with the remainder present as chloroform soluble species.

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