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Related Experiment Videos

Volatile nitrosamines in fried bacon.

T A Gough, C L Walters

    IARC Scientific Publications
    |January 1, 1976
    PubMed
    Summary
    This summary is machine-generated.

    Higher nitrite levels in bacon cures correlate with increased nitrosamine formation (NPy and NDMA) in cooked products. Most nitrosamines are lost during cooking, primarily in vapors.

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    Area of Science:

    • Food Science
    • Analytical Chemistry
    • Toxicology

    Background:

    • Nitrosamines are a class of compounds that can form in cured meats.
    • Understanding the factors influencing nitrosamine formation during meat processing is crucial for food safety.

    Purpose of the Study:

    • To investigate the relationship between curing agents and nitrosamine levels in cooked bacon.
    • To determine the distribution of nitrosamines in cooked bacon, cooked-out fat, and cooking vapors.

    Main Methods:

    • Analysis of NPy and NDMA concentrations in cooked bacon and its fat.
    • Correlation analysis with initial curing agent (nitrite and nitrate) levels.

    Main Results:

    • Higher initial nitrite levels in cures were associated with increased NPy and NDMA in cooked bacon and fat.

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  • No correlation was found between initial nitrate levels and nitrosamine concentrations.
  • A higher proportion of nitrosamines was found in cooked-out fat compared to cooked bacon.
  • The greatest amount of nitrosamines was lost in cooking vapors.

    • Conclusions:

    • Nitrite levels in curing agents are a key factor in nitrosamine formation in cooked bacon.
    • Cooking significantly reduces nitrosamine content, with substantial losses occurring in volatile emissions.