Inhibition of N-Nitrosopyrrolidine in Dry Cured Bacon by ?-Tocopherol-Coated Salt Systems
1982; Wiley; Volume: 47; Issue: 5 Linguagem: Inglês
10.1111/j.1365-2621.1982.tb04991.x
ISSN1750-3841
AutoresSaranya Kumari Reddy, James Gray, James F. Price, Walter F. Wilkens,
Tópico(s)Meat and Animal Product Quality
ResumoABSTRACT Dry cured bacon was made under carefully controlled processing conditions in a pilot plant study using α‐tocopherol‐coated salt as part of the dry cure. Approximately, a 96% reduction in N‐nitrosopyrrolidine (NPYR) levels in the fried bacon was achieved with an ingoing α‐tocopherol level of 500 mg/kg. NPYR levels in the cookout fat were reduced approximately 92% using the same level of α‐tocopherol. Bacon, prepared by a small scale commercial operation, also contained reduced levels of NPYR when processed with α‐tocopherol‐coated salt, despite high levels (>100 mg/kg) of residual sodium nitrite in the finished bacon. Results comparing effectiveness of α‐tocopherol and mixed tocopherols as nitrosamine blocking agents were inconclusive. Although, α‐tocopherol appeared to be more effective as a blocking agent (91% versus 73% inhibition of NPYR), the difference in percent inhibition achieved could possibly be attributed to apparently lower levels of residual mixed tocopherols in the finished bacon.
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