title: Absence of volatile N-nitrosamines in cooked nitrite-free cured muscle foods.
abstract: Nitrite-free cured pork systems were prepared using the preformed cooked cured-meat pigment (CCMP) and sodium ascorbate. Absence of volatile N-nitrosamines in cooked nitrite-free systems was confirmed using a gas chromatography-thermal energy analyzer (GC-TEA) methodology. Similar results were obtained when cod, cod surimi or mixtures containing pork with 15 or 50% cod or cod surimi were used. However, counterpart samples cured with sodium nitrite (156 ppm) and sodium ascorbate (550 ppm) produced N-nitrosodimethylamine at 1·0 ppb levels or less. Results demonstrate that nitrite-free curing of meat and meat/fish systems containing the preformed CCMP is successful in yielding products devoid of volatile N-nitrosamines.
authors: Department of Biochemistry, Memorial University of Newfoundland, St John's, Newfoundland, Canada A1B 3X9.
authors: F
authors: F
authors: Shahidi
authors: R B
authors: RB
authors: Pegg
authors: N P
authors: NP
authors: Sen