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Influence of nitrite and vitamin E percentage on myoglobin and lipid oxidation in packaged cooked cured-hams

P Gatellier1, M Lessire, D Hermier

  • 1Meat Research Station, INRA Theix, 63122 St Genès-Champanelle, France.

British Poultry Science
|February 18, 2004
PubMed
Abstract

No abstract available in PubMed .

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Secondary amines react with nitrous acid to form N-nitrosamines, as depicted in Figure 1. Nitrous acid, a weak and unstable acid, is formed in situ from an aqueous solution of sodium nitrite and strong acids, such as hydrochloric acid or sulfuric acid, in cold conditions. In the presence of an acid, the nitrous acid gets protonated. The subsequent loss of water results in the formation of the electrophile known as nitrosonium ion.