N-Nitrosamines and their Precursors in Bacon: A Review
- 1 October 1976
- journal article
- review article
- Published by International Association for Food Protection in Journal of Milk and Food Technology
- Vol. 39 (10), 686-692
- https://doi.org/10.4315/0022-2747-39.10.686
Abstract
Since certain N-nitrosamines are highly carcinogenic, formation and isolation of N-nitrosopyrrolidine from bacon has recently received much attention. This review examines the possible precursors contributing to N-nitrosopyrrolidine formation in bacon, how cooking procedures influence the amount of N-nitrosopyrrolidine formed and the possible effects curing ingredients have on the N-nitrosation reaction.This publication has 4 references indexed in Scilit:
- Inhibition of nitrosamine formation in fried bacon by propyl gallate and L-ascorbyl palmitateJournal of Agricultural and Food Chemistry, 1976
- Localised occurrence ofN-nitrosopyrrolidine in fried baconJournal of the Science of Food and Agriculture, 1976
- Distribution of some volatile nitrosamines in cooked baconJournal of the Science of Food and Agriculture, 1976
- Influence of ascorbic acid and ph on the formation of n-nitrosodimethylamine in cured pork containing added dimethylamineJournal of the Science of Food and Agriculture, 1975