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
✍ Scribed by Nrisinha P Sen; Philander A Baddoo; Stephen W Seaman
- Publisher
- John Wiley and Sons
- Year
- 1993
- Tongue
- English
- Weight
- 362 KB
- Volume
- 61
- Category
- Article
- ISSN
- 0022-5142
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✦ Synopsis
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‐(hydroxymethyl)‐N‐nitrosothiazolidine (HMNTHZ)) in various smoked foods such as 25 cured meats, eight smoked fish and seafoods, 15 smoked poultry products, and 17 smoked cheeses. All samples were negative for HMNTHZ, but 11 of the cured meats, six poultry products and two smoked fish contained HMNTCA at levels of 10–260 μg kg^−1^. Upon frying, appreciable levels of HMNTHZ were formed in only one of 10 samples of cured meat products. The smoked cheeses were all negative for HMNTCA.