| Title: | "The occurrence of N-nitrosamines, residual nitrite and biogenic amines in commercial dry fermented sausages and evaluation of their occasional relation" |
| Author(s): | De Mey E; De Klerck K; De Maere H; Dewulf L; Derdelinckx G; Peeters MC; Fraeye I; Vander Heyden Y; Paelinck H; |
| Address: | "KAHO Sint Lieven, Research Group for Technology and Quality of Animal Products, Gebroeders De Smetstraat 1, B-9000 Ghent, Belgium; Leuven Food Science and Nutrition Research Centre (LFoRCe), Department M(2)S, Katholieke Universiteit Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium. Electronic address: eveline.demey@kahosl.be" |
| DOI: | 10.1016/j.meatsci.2013.09.010 |
| ISSN/ISBN: | 1873-4138 (Electronic) 0309-1740 (Linking) |
| Abstract: | "Regarding food borne intoxications, the accumulation of biogenic amines must be avoided in all kinds of food products. Moreover, biogenic amines can function as precursors for the formation of carcinogenic N-nitrosamines when nitrite is present. To estimate the food safety of the dry fermented sausages available on the Belgian market, a screening of the residual sodium nitrite and nitrate contents, biogenic amines and volatile N-nitrosamine concentrations was performed on 101 samples. The median concentrations of residual NaNO2 and NaNO3 were each individually lower than 20mg/kg. In general, the biogenic amine accumulation remained low at the end of shelf life. Only in one product the amounts of cadaverine and putrescine reached intoxicating levels. Concerning the occurrence of N-nitrosamines, only N-nitrosopiperidine and N-nitrosomorpholine were detected in a high number of samples (resp. 22% and 28%). No correlation between the presence of N-nitrosamines and the biogenic amines content was observed. Although the N-nitrosamines could not been linked to specific product categories, the occurrence of N-nitrosopiperidine could probably be attributed to the use of pepper" |
| Keywords: | Cadaverine/*analysis Chemical Phenomena Cluster Analysis Desiccation Fermentation Meat Products/*analysis Multivariate Analysis Nitrates/analysis Nitrites/*analysis Nitrosamines/*analysis Principal Component Analysis Putrescine/*analysis Volatile Organic; |
| Notes: | "MedlineDe Mey, Eveline De Klerck, Katrijn De Maere, Hannelore Dewulf, Lore Derdelinckx, Guy Peeters, Marie-Christine Fraeye, Ilse Vander Heyden, Yvan Paelinck, Hubert eng Research Support, Non-U.S. Gov't England 2013/11/10 Meat Sci. 2014 Feb; 96(2 Pt A):821-8. doi: 10.1016/j.meatsci.2013.09.010. Epub 2013 Sep 20" |
