title: Further factors influencing N-nitrosamine formation in bacon.
abstract: The possible relationship of unsaturated fatty acids in adipose tissue to the formation of N-nitrosamines in bacon was evaluated by trials in which pigs were fed regular (control), tallow-, coconut fat- and corn oil-supplemented diets. Bacon prepared from pigs fed corn oil-supplemented diets contained significantly higher levels of N-nitrosopyrrolidine and N-nitrosodimethylamine than did control bacon samples; however, bacon produced from pigs fed a coconut fat-supplemented diet contained significantly lower levels of N-nitrosopyrrolidine. Fatty acid analyses of the adipose tissue of the bacon samples indicated that N-nitrosopyrrolidine levels in bacon correlated well with the degree of unsaturation of the adipose tissue. N-nitrosothiazolidine was detected in both brine-cured and dry-cured bacon at levels generally below 4 micrograms/kg. However, its formation was greatly reduced by the inclusion of alpha-tocopherol in the cure. The role of woodsmoke in N-nitrosothiazolidine formation in bacon is discussed.
mesh_terms: D000273:Adipose Tissue / Q000032:analysis / Q000378:metabolism; D000821:Animal Feed; D000818:Animals; D004128:Dimethylnitrosamine / Q000032:analysis / Q000378:metabolism; D005511:Food Handling; D008460:Meat / Q000032:analysis*; D009242:N-Nitrosopyrrolidine / Q000032:analysis / Q000378:metabolism; D009602:Nitrosamines / Q000032:analysis / Q000378:metabolism*; D009603:Nitroso Compounds / Q000032:analysis / Q000378:metabolism; D013552:Swine; D013844:Thiazoles / Q000032:analysis / Q000378:metabolism
chemical_list: D009602:Nitrosamines; D009603:Nitroso Compounds; D013844:Thiazoles; C042199:N-nitrosothiazolidine; D004128:Dimethylnitrosamine; D009242:N-Nitrosopyrrolidine