EFFECT OF FRYING AND OTHER COOKING CONDITIONS ON NITROSOPYRROLIDINE FORMATION IN BACON
1974; Wiley; Volume: 39; Issue: 2 Linguagem: Inglês
10.1111/j.1365-2621.1974.tb02883.x
ISSN1750-3841
AutoresJohn W. Pensabene, Walter Fiddler, Robert A Gates, John Fagan, A. E. Wasserman,
ResumoNitrosopyrrolidine (NO‐Pyr) formation in bacon is primarily dependent on frying temperature and not time. Cooking methods affect the amount of NO‐Pyr formed: pan frying produces the highest level of NO‐Pyr with variable concentrations formed on baking, broiling and cooking in a “baconer.” Microwave oven treatment produced the lowest amount of NO‐Pyr. A model system study of the decarboxylation of nitrosoproline shows this precursor, which may be present in bacon, is maximally converted to NO‐Pyr at 185°C near the recommended temperature for frying.
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