Curing nitrosamine formation during

The other area where cooking plays an important role is in N-nitrosamine formation. Janzowski et al. report that decarboxylation of nitrosamino acids is not the essential pathway of nitrosamine formation during the frying of cured meat products. 

NT181 Hecht, S. S., C. B. Chen, N. Hirota, R. M. Omaf, T. C. Tso, and D. Hoffmann. Tobacco-specific nitrosamines formation from nicotine in vitro and during tobacco curing and carcinogenicity in strain A mice. J Natl Cancer Inst 1978 60(4) 819-824. 

D. and Tso, T.C., "Tobacco Specific Nitrosamines Formation by Nitrosation of Nicotine During Curing of Tobacco and Carcinogenicity in Strain A Mice", J. Natl Cancer Inst., 1978, 60,819-824. 

Cured meat pigment (nitrosyl ferrohemochrome) may be prepared by gaseous NO treatment of hemin (Shahidi etal., 1985). O Boyle etal. (1990) used cured meat pigment produced by this method in the production of nitrite-free weiners, lowering the possibility for nitrosamine formation in these products during heat processing. This process also has not yet been incorporated into commercial practice. 

The inhibition of formation of NPYR and NDMA in fried bacon by the use of cure-solubilized a-tocopherol (500 mg/kg) has been demonstrated by Fiddler et al. (50). Walters et al. (53) also reported reduced levels of N-nitrosamines in the vapors during the frying of bacon in fat containing a-tocopherol. It has also been shown that a-tocopherol is dispersed quite effectively during frying of bacon slices therefore, application to bacon may be made by spray or dip to overcome the problem of water insolubility (51). Controlled addition of this antioxidant may be an effective and practical way of reducing the concentration of N-nitrosamines in cooked... 

Nonvolatile Nitrosamines In Tobacco. A method which we developed several years ago for the analysis of tobacco-specific nitrosamines (TSNA 31) involves extraction of tobacco with buffered ascorbic acid TpH 4.5) followed by partition with ethyl acetate, chromatographic clean-up on silica gel, and analysis by HPLC-TEA (Figure 9). Results obtained with this method for a large spectrum of tobacco products (Table IV), strongly support the concept that the levels of nitrate and alkaloids, and especially the methods for curing and fermentation, determine the yields of TSNA in tobacco products. Recent and as yet preliminary data from snuff analyses indicate that aerobic bacteria play a role in the formation of TSNA during air curing and fermentation. 

Occurrence of A-nitrosamino acids in cured meat products and their effect on formation of A-nitrosamines during heating Food Cosmet. Toxicol. 16 (1978) 343-348. 1933b. 

The aspect that has caused most concern with regard to nitrate and nitrite in foods is the formation of N-nitrosamines in some cured products, either formed during processing or in the stomach (Bogovski and Bogov-ski, 1991). 

---