Influence of putrescine,cadaverine, spermidine or spermine on the formation of N-nitrosamine in heated cured pork meat |
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| Authors: | G. Drabik-Markiewicz B. Dejaegher E. De Mey T. Kowalska H. Paelinck Y. Vander Heyden |
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| Affiliation: | 1. Research Group for Technology and Quality of Animal Products, Catholic University College Gent, Technology Campus Gent, Department of Chemistry and Biochemistry, Gebroeders Desmetstraat 1, 9000 Gent, Belgium;2. University of Silesia, Institute of Chemistry, 9 Szkolna Street, 40-006 Katowice, Poland;3. Analytical Chemistry and Pharmaceutical Technology, Center for Pharmaceutical Research (CePhaR), Vrije Universiteit Brussel (VUB), Laarbeeklaan 103, B-1090 Brussels, Belgium |
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| Abstract: | The influence of biogenic amines (i.e. putrescine, cadaverine, spermidine and spermine) on the N-nitrosamine formation in heated cured lean meat was studied in the presence or absence of sodium nitrite and at different meat processing temperatures. Experimental evidence was produced using gas chromatography with thermal energy analysis detection (GC–TEA). Concentration of N-nitrosamines was modelled as a function of the temperature and the nitrite concentration for two situations, i.e. presence or absence of added biogenic amines to the meat. The significance of the influence of the changing parameters was evaluated by ANOVA (Analysis of Variance). |
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| Keywords: | N-nitrosamines N-nitrosodimethylamine N-nitrosopiperidine Biogenic amines Meat processing GC&ndash TEA |
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