2-(Hydroxymethyl)-N-nitrosothiazolidine-4-carboxylic Acid in Smoked Meats and Bacon and Conversion to 2-(Hydroxymethyl)-N-Nitrosothiazolidine During High-Heat Cooking

Studies on the occurrence and formation

Studies on the occurrence and formation of 2-(hydroxymethyl)-N-nitrosothiazolidine-4-carboxylic acid (HMNTCA) and 2-(hydroxymethyl)-N-nitrosothiazolidine (HMNTHZ) in various cured smoked meats, fish and cheese

✍ Nrisinha P Sen; Philander A Baddoo; Stephen W Seaman 📂 Article 📅 1993 🏛 John Wiley and Sons 🌐 English ⚖ 362 KB 👁 1 views

## Abstract Abstract: Because of the carcinogenic nature of many __N__‐nitroso compounds, there is concern about their presence in foods. This paper presents some data on the levels of two non‐volatile compounds (2‐(hydroxymethyl)‐__N__‐nitrosothiazolidine‐4‐carboxylic acid (HMNTCA) and 2‐(hydroxym