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N-Nitrosamines in Nitrite-Cured Chicken-Seal Salami
F Shahidi1, J Synowiecki1, N P Sen2
1Department of Biochemistry, Memorial University of Newfoundland, St. John's, Newfoundland AlB 3X9 Canada.
Journal of Food Protection
|May 30, 2019
Summary
Mechanically separated seal meat (MSSM) and seal protein hydrolyzate (SPH) had minimal impact on N-nitrosamine formation in chicken salami. Cooking methods also showed little effect on these potentially harmful compounds.
Area of Science:
- Food Science
- Food Chemistry
- Toxicology
Background:
- N-nitrosamines are a group of potentially carcinogenic compounds.
- Understanding factors influencing N-nitrosamine formation in processed meats is crucial for food safety.
Purpose of the Study:
- To investigate the effect of mechanically separated seal meat (MSSM) and seal protein hydrolyzate (SPH) on N-nitrosamine formation in chicken salami.
- To assess the impact of different cooking methods on N-nitrosamine levels.
Main Methods:
- Chicken salami was prepared with varying levels of MSSM (10%, 20%) and SPH (1%, 2%).
- Samples were subjected to smoking, boiling, microwaving, and frying.
- N-nitrosamine content, including N-nitrosodimethylamine (NDMA), was analyzed using chromatographic techniques.
Main Results:
- Inclusion of MSSM or SPH resulted in only minor increases in NDMA levels compared to the control.
- Smoking had an insignificant effect on NDMA content.
- Cooking methods, including frying, showed limited impact on overall N-nitrosamine levels, with fried products containing up to 0.79 μg/kg NDMA.
Conclusions:
- MSSM and SPH do not significantly increase N-nitrosamine formation in chicken salami.
- Processing and cooking methods investigated had a limited effect on the levels of these compounds in the final product.
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