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Evolution of nitrate and nitrite during the processing of dry-cured ham with partial replacement of NaCl by other

Mónica Armenteros1, María-Concepción Aristoy, Fidel Toldrá

  • 1Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Valencia, Spain.

Meat Science
|March 16, 2012
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.
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Nitrous acid, a weak acid, is prepared in situ via the reaction of sodium nitrite with a strong acid under cold conditions. This nitrous acid prepared in situ reacts with primary arylamines to form arenediazonium salts. Such reactions are known as diazotization reactions. As shown in Figure 1, the formation of arenediazonium salts begins with the decomposition of nitrous acid in an acidic solution to give nitrosonium ions.
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