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Model System Studies on N-Nitrosamine Formation in Cured Meats: The Effect of Curing Solution Ingredients

✍ Scribed by R. F. THEILER; K. SATO; T. G. ASPELUND; A. F. MILLER

Book ID
108804686
Publisher
Institute of Food Technologists
Year
1981
Tongue
English
Weight
381 KB
Volume
46
Category
Article
ISSN
0022-1147

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## Abstract The reactions at 37Β°C of __S__‐nitrosocysteine hydrochloride with three secondary amines, __N__‐methylaniline, morpholine and pyrrolidine, have been studied at pH 2.65, 5.5 and 9.75. The reactions result in the formation of the __N__‐nitroso derivatives of the three amines at all three