2-(Hydroxymethyl)-N-nitrosothiazolidine-4-carboxylic Acid in Smoked Meats and Bacon and Conversion to 2-(Hydroxymethyl)-N-Nitrosothiazolidine During High-Heat Cooking |
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| Authors: | NRISINHA P SEN PHILANDER A BADDOO STEPHEN W SEAMAN DORCAS WEBER |
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| Affiliation: | The authors are with the Food Research Division, Bureau of Chemical Safety, Food Directorate, Health Protection Branch, Ottawa, Canada K1A OL2 |
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| Abstract: | Concentrations of 2-(hydroxymethyl)-N-nitrosothiazolidine-4-carbox-ylic acid (HMNTCA) in a variety of smoked meats and bacon were determined by a newly developed method based on derivatization of HMNTCA with diazomethane and analysis by high performance liquid chromatography-thermal energy analyzer. Of samples analyzed, 4/8 raw bacon, 6/8 fried bacon, and 7/14 miscellaneous cured meat products contained 10–540 ppb of HMNTCA. Evidence suggested 2-(hydroxyrnethyl)-N-nitrosofhiazolidine in fried bacon likely originated by heat-induced decarboxylation of HMNTCA. Identity of HMNTCA in selected samples was confirmed by mass spectrometry. |
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