title: Influence of various cooking methods on the concentrations of volatile N-nitrosamines and biogenic amines in dry-cured sausages.
abstract: N-nitrosamines, biogenic amines, and residual nitrites are harmful substances and are often present in cured meats. The effects of different cooking methods (boiling, pan-frying, deep-frying, and microwave) were investigated on their contents in dry-cured sausage. The various N-nitrosamines were isolated by a steam distillation method and analyzed by gas chromatography mass spectrometry (GC-MS). The biogenic amines were determined after extraction with perchloric acid as dansyl derivatives by high-performance liquid chromatography (HPLC) method. The results showed that initial dry-cured raw sausage contained 5.31 μg/kg of total N-nitrosamines. Cooking by deep-frying or pan-frying resulted in products having the highest (P < 0.05) contents, compared with boiling or microwave treatments, which were not different from the raw. Although frying increased the content of N-nitrosodimethylamine (NDMA), N-nitrosodiethylamine (NDEA), and N-nitrosopyrrolidine (NPYR), it decreased the contents of histamine and cadaverine. Boiling and microwave treatments decreased the total biogenic amines significantly (P < 0.05). Residual nitrite was significantly reduced by cooking treatments. The results suggest that boiling and microwave treatments were more suitable methods for cured meat.
authors.affiliation: Key Laboratory of Meat Processing and Quality Control, Ministry of Education, College of Food Science and Technology, Nanjing Agricultural Univ., Nanjing 210095, P.R. China.
authors.forename: Ling
authors.initials: L
authors.lastname: Li
authors.forename: Peng
authors.initials: P
authors.lastname: Wang
authors.forename: Xinglian
authors.initials: X
authors.lastname: Xu
authors.forename: Guanghong
authors.initials: G
authors.lastname: Zhou
mesh_terms: D000818:Animals; D001679:Biogenic Amines / Q000032:analysis*; D055598:Chemical Phenomena; D002851:Chromatography, High Pressure Liquid; D003296:Cooking / Q000379:methods*; D004052:Diethylnitrosamine / Q000032:analysis*; D004128:Dimethylnitrosamine / Q000032:analysis*; D008461:Meat Products / Q000032:analysis*; D008872:Microwaves; D009242:N-Nitrosopyrrolidine / Q000032:analysis*; D013552:Swine; D055549:Volatile Organic Compounds
chemical_list: D001679:Biogenic Amines; D055549:Volatile Organic Compounds; D004052:Diethylnitrosamine; D004128:Dimethylnitrosamine; D009242:N-Nitrosopyrrolidine