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Influence of ascorbic acid and ph on the formation of n-nitrosodimethylamine in cured pork containing added dimethylamine

✍ Scribed by Donald S. Mottram; Ronald L. S. Patterson; Douglas N. Rhodes; Terence A. Gough

Publisher: John Wiley and Sons
Year: 1975
Tongue: English
Weight: 421 KB
Volume: 26
Category: Article
ISSN: 0022-5142
DOI: 10.1002/jsfa.2740260107

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✦ Synopsis

Abstract

Under laboratory conditions simulating normal bacon curing, the conversion to N‐nitrosodimethylamine (NDMA) of dimethylamine (DMA) added to pork, was 0.1%. Addition of sodium ascorbate to the brine was shown to suppress NDMA formation from added DMA in this simulated curing system and in experimental curing of pork middles spiked with DMA. Heating, by canning or frying, resulted in the formation of small amounts of NDMA in the lean and considerably higher concentrations in the fried fat. However, the lowest amounts of NDMA were found in the bacon cured in the presence of ascorbate.

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