Frying 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. 

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... 

Nitrosamines are produced in foodstuffs from reactions of nitrites (added as preservatives to bacon and other processed meat products) with amines in (or derived from) the foodstuff, particularly during cooking, e.g., frying anti-oxidants such as ascorbic acid (vitamin C) are added to such foodstuffs to inhibit formation of nitrosamines. A source of nitrosamines that may be of interest to some analytical chemists is beer, in this case attributed (Sen 1983) to reaction of nitrogen oxides with alkaloids (usually present in germinated malt) during the drying process. NMDA can also be formed inadvertently in a number of industrial processes. 

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