| Inhibition of mutagenic N-nitroso compound formation in sausage samples by using l-ascorbic acid and α-tocopherol |
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| 作者姓名： | Pourazrang H Moazzami AA Bazzaz BS |
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| 摘 要： |
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| 收稿时间： | 6 June 2001 |
Inhibition of mutagenic N-nitroso compound formation in sausage samples by using l-ascorbic acid and α-tocopherol |
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| Pourazrang H,Moazzami AA,Bazzaz BS.Inhibition of mutagenic N-nitroso compound formation in sausage samples by using l-ascorbic acid and α-tocopherol[J].Meat Science,2002,62(4):479-483. |
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| Authors: | Pourazrang H Moazzami A A Bazzaz B S Fazly |
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| Affiliation: | Department of Food Science, Ferdowsi University, Mashhad, Iran. |
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| Abstract: | In this study 24 samples of sausage with different amounts of nitrite, l-ascorbic acid and α-tocopherol were prepared in order to determine the inhibitory effects of l-ascorbic acid and α-tocopherol as reductants against formation of mutagenic N-nitroso compounds that form in cured meat products. These mutagenic N-nitroso compounds were extracted by phosphate buffer and ethylacetate. The mutagenicity of extracts were investigated by salmonella/microsome assay. The number of revertants indicated the N-nitroso compounds content. Among the Salmonella typhimurium strains tested, the revertants of S. typhimurium TA100 were significantly reduced (P<0.5) by 60% when reductants were added to the samples. |
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