Alaska Pollock (Theragra chalcogramma) Mince and Surimi as Partial Meat Substitutes in Frankfurters: N-Nitrosodimethylamine Formation |
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Authors: | W FIDDLER JW PENSABENE RA GATES M HALE M JAHNCKE JK BABBlTT |
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Affiliation: | Authors Fiddler, Pensabene and Gates are with the U.S. Department of Agriculture, ARS, ERRC, 600 E. Mermaid Lane, Philadelphia, PA 19118. The other authors are with the U.S. Department of Commerce, NOAA, NMFS: Authors Hale, 217 Ft. Johnson Rd., Charleston, SC 29412;Jahncke, P.O. Drawer 1207, Pascagoula, MS 39567;Babbit, P.O. Box 1638, Kodiak, AK99615. |
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Abstract: | Studies were conducted to determine the feasibility of using 3 forms of Alaska pollock (AP) as a partial substitute for meat in a nitrite-cured product. The effect of several pre- and post-processing storage conditions on N-nitrosodimethylamine (NDMA) were studied in frankfurters substituted with 15 and 50% unwashed and washed mince and surimi. In franks made with unwashed mince, frozen stored prior to processing, NDMA increased during frozen storage; little change was observed in franks containing washed mince and surimi. Refrigerated storage of franks generally showed a decrease in NDMA with all 3 forms of fish. Overall, the use of washed mince and surimi at the 15% substitution level gave mean values less than 2 ppb NDMA, even after boiling. The results indicate that 50% unwashed AP mince should not be used as a partial substitute for meat in frankfurters. |
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Keywords: | nitrosamines fish surimi frankfurters nitrite amines |
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