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Distribution of some volatile nitrosamines in cooked bacon

✍ Scribed by Terry A. Gough; Kenneth Goodhead; Clifford L. Walters

Publisher: John Wiley and Sons
Year: 1976
Tongue: English
Weight: 271 KB
Volume: 27
Category: Article
ISSN: 0022-5142
DOI: 10.1002/jsfa.2740270217

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✦ Synopsis

Abstract

Bacon was fried in the normal UK domestic manner, and the rashers, the cooked‐out fat and the vapour were analysed for N‐nitrosopyrrolidine and N‐nitrosodimethylamine. Quantitative results were based on high resolution mass spectral measurements, and it was found that for both of the nitrosamines by far the greatest proportion occurred in the vapour.

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