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J Food Sci

Title:		Influence of various cooking methods on the concentrations of volatile N-nitrosamines and biogenic amines in dry-cured sausages
Author(s):		Li L; Wang P; Xu X; Zhou G;
Address:		"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"
Journal Title:		J Food Sci
Year:		2012
Volume:		77
Issue:		5
Page Number:		C560 - C565
DOI:		10.1111/j.1750-3841.2012.02667.x
ISSN/ISBN:		1750-3841 (Electronic) 0022-1147 (Linking)
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 mug/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"
Keywords:		"Animals Biogenic Amines/*analysis Chemical Phenomena Chromatography, High Pressure Liquid Cooking/*methods Diethylnitrosamine/*analysis Dimethylnitrosamine/*analysis Meat Products/*analysis Microwaves N-Nitrosopyrrolidine/*analysis Swine Volatile Organic;"
Notes:		"MedlineLi, Ling Wang, Peng Xu, Xinglian Zhou, Guanghong eng Research Support, Non-U.S. Gov't 2012/11/21 J Food Sci. 2012 May; 77(5):C560-5. doi: 10.1111/j.1750-3841.2012.02667.x"