Some nitrosoamino acids in bacon adipose tissue and their contribution to the total N-nitroso compound concentration.
The levels of nitrosoamino acids and apparent total N-nitroso compounds in the adipose tissue of raw bacon have been examined. Nitrosoamino acids were detected in 80% of the samples in levels of up to 0.2 mg/kg. Apparent total N-nitroso compounds were present in all samples in concentrations of between 0.4 and 3.7 mg (N-NO)/kg. Nitrosoamino acids accounted for approximately only 1% of the apparent total N-nitroso compounds. The majority of the apparent total N-nitroso compounds in the adipose tissue were associated with the insoluble connective tissue fraction, with the remainder present as chloroform soluble species.
D000273:Adipose Tissue / Q000032:analysis*; D000818:Animals; D008460:Meat / Q000032:analysis*; D008461:Meat Products / Q000032:analysis*; D009602:Nitrosamines / Q000032:analysis*; D009603:Nitroso Compounds / Q000032:analysis*; D013552:Swine
D009602:Nitrosamines; D009603:Nitroso Compounds