title: Effect of water on nitrosamine formation in fried bacon.
abstract: Bacon was soaked in water before frying and the effect on the formation of N-nitrosodimethylamine and N-nitrosopyrrolidine was studied. Soaking for 5 minutes reduced N-nitrosopyrrolidine levels by as much as 52%, but had little effect on N-nitrosodimethylamine levels. Longer soaking periods, up to 17 hours, gave the same results.
authors: Nutrition Laboratory, Swedish National Food Administration, Uppsala.
authors: B G
authors: BG
authors: Osterdahl
mesh_terms: D000818:Animals; D003296:Cooking; D004128:Dimethylnitrosamine / Q000032:analysis; D005506:Food Contamination / Q000032:analysis; D005511:Food Handling; D008460:Meat / Q000032:analysis*; D009242:N-Nitrosopyrrolidine / Q000032:analysis; D009602:Nitrosamines / Q000032:analysis*; D012977:Sodium Nitrite / Q000032:analysis; D013552:Swine; D014867:Water / Q000032:analysis
chemical_list: D009602:Nitrosamines; D014867:Water; D012977:Sodium Nitrite; D004128:Dimethylnitrosamine; D009242:N-Nitrosopyrrolidine