An Investigation into Glucose as a Potential Precursor of N-Nitrosothiazolidine in Bacon |
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| Authors: | A.K. MANDAGERE J.I. GRAY W.G. IKINS A.M. BOOREN A.M. PEARSON |
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| Affiliation: | The authors are affiliated with the Dept. of Food Science &Human Nutrition, Michigan State Univ., East Lansing, MI 48824;. |
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| Abstract: | The possible involvement of glucose in the formation of N-nitrosothiazolidine (NTHZ) in bacon was investigated by pumping pork bellies with brines containing added glucose (2 and 4%). Raw bacon samples processed with glucose had significantly lower levels of N-nitrosothiazolidine-4-carboxylic acid than the smoked control bacons. When the bacon samples with glucose were fried for 6 and 12 min, no NTHZ was detected in the fried products. N-Nitrosopyrrolidine (NPYR) levels in these samples were much lower than those in the fried control samples. Results of this study demonstrate that the contribution of glucose to NTHZ formation in bacon is minimal relative to that of formaldehyde in the wood smoke. |
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