Comparison of three methods for determination of N-nitrosopyrrolidine in fried dry-cured bacon.
The recently developed Eastern Regional Research Center ( ERRC ) dry column chromatographic procedure for determining N-nitrosopyrrolidine (NPYR) in fried cure-pumped bacon was evaluated for its applicability to fried dry-cured bacon. The method was then compared with 2 established procedures for volatile nitrosamine analysis in cured meat products: the multidetection thermal energy analyzer (MD) method and the mineral oil distillation (MOD) screening procedure. No significant difference (P less than 0.05) in NPYR values was found between the ERRC and MD procedures, but significant differences were found between the ERRC and MOD procedures and between the MOD and MD procedures. No artifactual nitrosamine formation was found in the ERRC procedure, but significant amounts were found in samples analyzed by the MOD procedure. The ERRC method was demonstrated to be rugged and very rapid. It is proposed that the ERRC method replace the MOD method as the official screening procedure for NPYR in fried bacon.
D000818:Animals; D055598:Chemical Phenomena; D002621:Chemistry; D002849:Chromatography, Gas / Q000379:methods; D005503:Food Additives / Q000032:analysis*; D008460:Meat / Q000032:analysis*; D008899:Mineral Oil; D009242:N-Nitrosopyrrolidine / Q000032:analysis*; D009602:Nitrosamines / Q000032:analysis*; D012977:Sodium Nitrite / Q000032:analysis; D013552:Swine
D005503:Food Additives; D009602:Nitrosamines; D008899:Mineral Oil; D012977:Sodium Nitrite; D009242:N-Nitrosopyrrolidine