Determination of volatile N-nitrosamines in irradiated fermented sausage by gas chromatography coupled to a thermal energy analyzer.
Volatile N-nitrosodimethylamine (NDMA) and N-nitrosopyrrolidine (NPYR) in irradiated pepperoni and salami sausages were determined using a gas chromatography coupled to a thermal energy analyzer (GC-TEA). These fermented sausages with aerobic or vacuum packaging were irradiated at 0, 5, 10, and 20 kGy, and then stored for 4 weeks at 4 degrees C. Both NDMA and NPYR in the fermented sausage were significantly reduced by irradiation. The vacuum packaging showed significantly lower (P < 0.05) N-nitrosamine levels than that of the aerobic ones. After storage, the contents of NDMA and NPYR in the irradiated sausage were lower than those of the non-irradiated control. Results indicated that a high dose of irradiation (>10 kGy) was needed to reduce the carcinogenic N-nitrosamines in the fermented sausage during storage and the GC-TEA analysis was effective in determining the N-nitrosamines in irradiated meats even at low trace levels.
Byun
Myung-Woo
MW
Team for Radiation Food Science and Biotechnology, Korea Atomic Energy Research Institute, Yuseong, Daejeon 305-353, South Korea. mwbyun@kaeri.re.kr
Ahn
Hyun-Joo
HJ
Kim
Jae-Hyun
JH
Lee
Ju-Woon
JW
Yook
Hong-Sun
HS
Han
Sang-Bae
SB
D002849:Chromatography, Gas / Q000379:methods*; D005285:Fermentation; D005514:Food Irradiation; D008461:Meat Products / Q000032:analysis*; D009602:Nitrosamines / Q000032:analysis*; D014835:Volatilization
D009602:Nitrosamines