Relationship between N-nitrosodiethylamine formation and protein oxidation in pork protein extracts

The relationship between protein oxidation and N-nitrosodiethylamine (NDEA) formation was assessed. Packaged fresh minced pork was stored at 2 ± 1 °C for 0, 4, 7, and 10 days. Myofibrillar protein (MP), sarcoplasmic protein (SP), and muscle homogenate were obtained from the stored minced pork and allowed to react with sodium nitrite at 80 °C for 1 h. The relationship between NDEA formation and indexes of protein oxidation was assessed by principal component analysis. The formation of NDEA in meat was correlated with protein and lipid oxidation. Lipid oxidation promoted the formation of NDEA and was positively correlated with protein oxidation. Carbonyl compounds from oxidized MP and free amines from dissociated SP promoted NDEA formation. Therefore, the effect of protein oxidation on NDEA formation depends on the type of protein and its oxidation products.