在有机和传统的火腿和沙拉米产品中的剩余酸盐,酸盐和挥发性N-胺
Kathrine H Bak1,2, Susanne Bauer2, Christoph Eisenreich2
1FFoQSI GmbH-Austrian Competence Centre for Feed and Food Quality, Safety and Innovation, Technopark 1C, 3430 Tulln, Austria.
Foods (Basel, Switzerland)
|January 11, 2025
概括
对有机和传统的肉类产品进行了亚酸盐,酸盐和N-亚胺的分析. 一些"无酸盐"的产品含有很高的酸盐含量,因此需要对食品安全进行进一步调查.
科学领域:
- 食品科学 食品科学 食品科学
- 肉类科学 肉科学
- 食品化学 食品化学
背景情况:
- 化肉中的酸盐和酸盐与消费者对致癌性N-酸胺形成的担忧有关.
- 有机肉制品,即使未经固化,也可能含有来自香料和水等成分的天然酸盐.
研究的目的:
- 为了比较传统化,有机化和有机未化火腿和沙拉米的质量.
- 在储存过程中调查剩余的亚酸盐,酸盐,挥发性N-亚胺,微生物负载和其他质量参数.
主要方法:
- 对残留的亚酸盐和酸盐进行分析.
- 挥发性N-尼托胺的量化 (例如,N-尼托二胺).
- 微生物负载评估,表面颜色,水活性和pH值测量在一个星期的冷藏储存.
主要成果:
- 有机未化沙拉米的残留亚酸盐和酸盐含量与化沙拉米的残留亚酸盐和酸盐含量类似.
- 在所有样本中检测到N-nitrosodiphenylamine,超过了美国法律限制的几个固化和未固化的产品.
- 对于产品类型,微生物质量总体上是预期的,但在储存期间有所增加.
结论:
- 在制和未制的肉制品中存在超过监管限制的N-二胺,需要进一步调查.
- 有机产品中的天然酸盐来源可能会导致残留水平,类似于固化产品.
- 微生物质量保持在火腿和沙拉米类型的预期参数内.
相关概念视频
2° Amines to N-Nitrosamines: Reaction with NaNO2
4.0K
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.
4.0K
1° Amines to Diazonium or Aryldiazonium Salts: Diazotization with NaNO2 Overview
3.2K
Nitrous acid and nitric acids are two types of acids containing nitrogen, among which nitrous acid is weaker than nitric acid. Nitrous acid with a pKa value of 3.37 ionizes in water to give a nitrite ion and the hydronium ion.
The nitrous acid is unstable. Hence, it is formed in situ from a solution of sodium nitrite and cold aqueous acids such as hydrochloric or sulfuric acid. In an acidic solution, the –OH group of nitrous acid undergoes protonation to give oxonium ion, followed by...
The nitrous acid is unstable. Hence, it is formed in situ from a solution of sodium nitrite and cold aqueous acids such as hydrochloric or sulfuric acid. In an acidic solution, the –OH group of nitrous acid undergoes protonation to give oxonium ion, followed by...
3.2K
1° Amines to Diazonium or Aryldiazonium Salts: Diazotization with NaNO2 Mechanism
3.7K
Nitrous acid is a relatively weak and unstable acid prepared in situ by the reaction of sodium nitrite and cold, dilute hydrochloric acid. In an acidic solution, the nitrous acid undergoes protonation when it loses water to form a nitrosonium ion—an electrophile. Nitrous acid reacts with primary amines to give diazonium salts. The reaction is called diazotization of primary amines.
3.7K
Nitrosation of Enols
2.5K
The nitrosation reaction is one of the methods of preparing 1,2-diketones. The enol tautomer of the starting ketone reacts with sodium nitrite in hydrochloric acid, generating the 1,2-diketone after hydrolysis.
2.5K
Diazonium Group Substitution: –OH and –H
2.7K
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.
2.7K


