Inhibition of N-Nitrosamine Formation in a Cured Ground Pork Belly Model System |
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| Authors: | R F THEILER K SATO T G ASPELUND A F MILLER |
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| Affiliation: | Authors Sato and Miller are affiliated with the Food Chemistry Dept., Armour Research Center, 15101 North Scottsdale Road, Scottsdale, AZ 65260. Author Theiler is with Lever Research, Inc., 45 River Road, Edgewater, NJ 07020. Author Aspelund is with the Dept. of Food Technology, Iowa State Univ., Ames, IA 50011. |
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| Abstract: | A model system consisting of a uniformly distributed sample of ground pork in conjunction with a nitrite containing curing solution was utilized to evaluate the formation of N-nitrosamines. Utilizing this system a wide variety of compounds were discovered to dramatically reduce the level of N-nitrosopyrrolidine (NPyr) formed during frying. Carbohydrates including the reducing sugars dextrose, ribose, lactose, and maltose, as well as liquid smoke preparations, were found to reduce NPyr levels by as much as 60%. In addition, when low levels of combinations of inhibitors glucose, liquid smoke, and α-tocopherol were incorporated, reductions in nitrosamine levels as great as 80% were observed in model systems as well as in pilot plant manufactured bacon. |
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