Detection of a new nitrosamine, N-nitroso-N-methylaniline, and other nitrosamines in Icelandic smoked mutton
Varying levels (1-48 ppb) of N-nitrosodimethylamine (NDMA), N-nitrosopyrrolidine (NPYR), and a previously undetected nitrosamine, N-nitroso-N-methylaniline (NMA), were detected in Icelandic smoked mutton. Traces (0.6-2.4 ppb) of N-nitrosothiazolidine (NThZ) and low levels (56-475 ppb) of N-nitrosoth...
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| Veröffentlicht in: | Journal of agricultural and food chemistry 1990-04, Vol.38 (4), p.1007-1011 |
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| container_title | Journal of agricultural and food chemistry |
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| creator | Sen, Nrisinha P Baddoo, Philander A Weber, D Helgason, T |
| description | Varying levels (1-48 ppb) of N-nitrosodimethylamine (NDMA), N-nitrosopyrrolidine (NPYR), and a previously undetected nitrosamine, N-nitroso-N-methylaniline (NMA), were detected in Icelandic smoked mutton. Traces (0.6-2.4 ppb) of N-nitrosothiazolidine (NThZ) and low levels (56-475 ppb) of N-nitrosothiazolidine-4-carboxylic acid (NTCA), the two N-nitroso compounds commonly detected in smoked meats, were also present in such products. Evidence presented suggests that NMA in the meat is produced by the interaction of nitrite and smoke generated by burning sheep dung, the traditional source of fuel used for smoking such products. Nitrosation of laboratory-generated sheep dung smoke produced NMA, as well as NDMA and NPYR. The identity of NDMA, NPYR, and NMA was confirmed by mass spectrometry. It is suggested that the formation of all of the above nitrosamines in Icelandic smoked mutton can be minimized by changing or modifying the method of smoking. |
| doi_str_mv | 10.1021/jf00094a020 |
| format | Article |
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Traces (0.6-2.4 ppb) of N-nitrosothiazolidine (NThZ) and low levels (56-475 ppb) of N-nitrosothiazolidine-4-carboxylic acid (NTCA), the two N-nitroso compounds commonly detected in smoked meats, were also present in such products. Evidence presented suggests that NMA in the meat is produced by the interaction of nitrite and smoke generated by burning sheep dung, the traditional source of fuel used for smoking such products. Nitrosation of laboratory-generated sheep dung smoke produced NMA, as well as NDMA and NPYR. The identity of NDMA, NPYR, and NMA was confirmed by mass spectrometry. It is suggested that the formation of all of the above nitrosamines in Icelandic smoked mutton can be minimized by changing or modifying the method of smoking.</description><identifier>ISSN: 0021-8561</identifier><identifier>EISSN: 1520-5118</identifier><identifier>DOI: 10.1021/jf00094a020</identifier><identifier>CODEN: JAFCAU</identifier><language>eng</language><publisher>Washington, DC: American Chemical Society</publisher><subject>553004 - Agriculture & Food Technology- Food Protection & Preservation- (1987-) ; 560300 - Chemicals Metabolism & Toxicology ; 60 APPLIED LIFE SCIENCES ; AEROSOLS ; AGRICULTURAL WASTES ; ALIMENTOS ; AMINES ; ANIMALS ; Biological and medical sciences ; CARCINOGENS ; CARNE AHUMADA ; CARNE DE CARNERO ; COLLOIDS ; DETECTION ; DISPERSIONS ; DOMESTIC ANIMALS ; FOOD ; FOOD ANALYSIS ; Food industries ; FOOD INDUSTRY ; FOOD PROCESSING ; FOODS ; Fundamental and applied biological sciences. Psychology ; ICELAND ; INDUSTRY ; ISLANDE ; ISLANDIA ; MAMMALS ; MASS SPECTROSCOPY ; MEAT ; Meat and meat product industries ; MEAT INDUSTRY ; MUTTON ; NITRITES ; NITROGEN COMPOUNDS ; NITROSAMINAS ; NITROSAMINE ; NITROSAMINES ; NITROSO COMPOUNDS ; ORGANIC COMPOUNDS ; ORGANIC NITROGEN COMPOUNDS ; ORGANIC WASTES ; OXYGEN COMPOUNDS ; PROCESSING ; PRODUIT ALIMENTAIRE ; RADIATION, THERMAL, AND OTHER ENVIRON. POLLUTANT EFFECTS ON LIVING ORGS. AND BIOL. 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Agric. Food Chem</addtitle><description>Varying levels (1-48 ppb) of N-nitrosodimethylamine (NDMA), N-nitrosopyrrolidine (NPYR), and a previously undetected nitrosamine, N-nitroso-N-methylaniline (NMA), were detected in Icelandic smoked mutton. Traces (0.6-2.4 ppb) of N-nitrosothiazolidine (NThZ) and low levels (56-475 ppb) of N-nitrosothiazolidine-4-carboxylic acid (NTCA), the two N-nitroso compounds commonly detected in smoked meats, were also present in such products. Evidence presented suggests that NMA in the meat is produced by the interaction of nitrite and smoke generated by burning sheep dung, the traditional source of fuel used for smoking such products. Nitrosation of laboratory-generated sheep dung smoke produced NMA, as well as NDMA and NPYR. The identity of NDMA, NPYR, and NMA was confirmed by mass spectrometry. It is suggested that the formation of all of the above nitrosamines in Icelandic smoked mutton can be minimized by changing or modifying the method of smoking.</description><subject>553004 - Agriculture & Food Technology- Food Protection & Preservation- (1987-)</subject><subject>560300 - Chemicals Metabolism & Toxicology</subject><subject>60 APPLIED LIFE SCIENCES</subject><subject>AEROSOLS</subject><subject>AGRICULTURAL WASTES</subject><subject>ALIMENTOS</subject><subject>AMINES</subject><subject>ANIMALS</subject><subject>Biological and medical sciences</subject><subject>CARCINOGENS</subject><subject>CARNE AHUMADA</subject><subject>CARNE DE CARNERO</subject><subject>COLLOIDS</subject><subject>DETECTION</subject><subject>DISPERSIONS</subject><subject>DOMESTIC ANIMALS</subject><subject>FOOD</subject><subject>FOOD ANALYSIS</subject><subject>Food industries</subject><subject>FOOD INDUSTRY</subject><subject>FOOD PROCESSING</subject><subject>FOODS</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>ICELAND</subject><subject>INDUSTRY</subject><subject>ISLANDE</subject><subject>ISLANDIA</subject><subject>MAMMALS</subject><subject>MASS SPECTROSCOPY</subject><subject>MEAT</subject><subject>Meat and meat product industries</subject><subject>MEAT INDUSTRY</subject><subject>MUTTON</subject><subject>NITRITES</subject><subject>NITROGEN COMPOUNDS</subject><subject>NITROSAMINAS</subject><subject>NITROSAMINE</subject><subject>NITROSAMINES</subject><subject>NITROSO COMPOUNDS</subject><subject>ORGANIC COMPOUNDS</subject><subject>ORGANIC NITROGEN COMPOUNDS</subject><subject>ORGANIC WASTES</subject><subject>OXYGEN COMPOUNDS</subject><subject>PROCESSING</subject><subject>PRODUIT ALIMENTAIRE</subject><subject>RADIATION, THERMAL, AND OTHER ENVIRON. POLLUTANT EFFECTS ON LIVING ORGS. AND BIOL. MAT</subject><subject>RECOMMENDATIONS</subject><subject>RESIDUES</subject><subject>RUMINANTS</subject><subject>SHEEP</subject><subject>SMOKED MEAT</subject><subject>SMOKES</subject><subject>SOLS</subject><subject>SPECTROSCOPY</subject><subject>VERTEBRATES</subject><subject>VIANDE FUMEE</subject><subject>VIANDE OVINE</subject><subject>WASTES</subject><issn>0021-8561</issn><issn>1520-5118</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1990</creationdate><recordtype>article</recordtype><recordid>eNptkEtPGzEUha2qSE2BVXddWQipC2rwnbHnsURpUxDhISVI3VnGYxMnMzayHRX-PaaDEAtWvtb5ztG9B6FvQI-BFnCyNpTSlkla0E9oAryghAM0n9GEZpk0vIIv6GuM64w1vKYT1P_SSatkvcPeYImd_oedTcFHOVinf-IrMn49uSKDTqunXjrb_5ek67BPKx3eOyK2Dp8rnbHOKhwHv9EdHrYpebeHdozso95_fXfR7ez3cnpG5td_zqencyIZKxKBrq6rQjMqu5IzBrqrzV3ZUK4YLfIIldZVQ0EZANqwxpStVpzVigMHUzblLjoYc31MVkRl84kr5Z3Ll4qqLLKtzdDRCKm8egzaiIdgBxmeBFDx0qZ412amD0f6QUYlexOkUza-Waq2ZIxDxsiI2Zj045ssw0ZUdVlzsbxZiOnicnkBs7_iIvPfR95IL-R9yJG3ixYAiuol7McoShXF2m-Dy6V9uN0z2jqXlw</recordid><startdate>19900401</startdate><enddate>19900401</enddate><creator>Sen, Nrisinha P</creator><creator>Baddoo, Philander A</creator><creator>Weber, D</creator><creator>Helgason, T</creator><general>American Chemical Society</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>OTOTI</scope></search><sort><creationdate>19900401</creationdate><title>Detection of a new nitrosamine, N-nitroso-N-methylaniline, and other nitrosamines in Icelandic smoked mutton</title><author>Sen, Nrisinha P ; Baddoo, Philander A ; Weber, D ; Helgason, T</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-a442t-1d7762e40ad35441ed7fb3805c4027fb16ee6801cf110848f39ec547c5151f383</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1990</creationdate><topic>553004 - Agriculture & Food Technology- Food Protection & Preservation- (1987-)</topic><topic>560300 - Chemicals Metabolism & Toxicology</topic><topic>60 APPLIED LIFE SCIENCES</topic><topic>AEROSOLS</topic><topic>AGRICULTURAL WASTES</topic><topic>ALIMENTOS</topic><topic>AMINES</topic><topic>ANIMALS</topic><topic>Biological and medical sciences</topic><topic>CARCINOGENS</topic><topic>CARNE AHUMADA</topic><topic>CARNE DE CARNERO</topic><topic>COLLOIDS</topic><topic>DETECTION</topic><topic>DISPERSIONS</topic><topic>DOMESTIC ANIMALS</topic><topic>FOOD</topic><topic>FOOD ANALYSIS</topic><topic>Food industries</topic><topic>FOOD INDUSTRY</topic><topic>FOOD PROCESSING</topic><topic>FOODS</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>ICELAND</topic><topic>INDUSTRY</topic><topic>ISLANDE</topic><topic>ISLANDIA</topic><topic>MAMMALS</topic><topic>MASS SPECTROSCOPY</topic><topic>MEAT</topic><topic>Meat and meat product industries</topic><topic>MEAT INDUSTRY</topic><topic>MUTTON</topic><topic>NITRITES</topic><topic>NITROGEN COMPOUNDS</topic><topic>NITROSAMINAS</topic><topic>NITROSAMINE</topic><topic>NITROSAMINES</topic><topic>NITROSO COMPOUNDS</topic><topic>ORGANIC COMPOUNDS</topic><topic>ORGANIC NITROGEN COMPOUNDS</topic><topic>ORGANIC WASTES</topic><topic>OXYGEN COMPOUNDS</topic><topic>PROCESSING</topic><topic>PRODUIT ALIMENTAIRE</topic><topic>RADIATION, THERMAL, AND OTHER ENVIRON. POLLUTANT EFFECTS ON LIVING ORGS. AND BIOL. MAT</topic><topic>RECOMMENDATIONS</topic><topic>RESIDUES</topic><topic>RUMINANTS</topic><topic>SHEEP</topic><topic>SMOKED MEAT</topic><topic>SMOKES</topic><topic>SOLS</topic><topic>SPECTROSCOPY</topic><topic>VERTEBRATES</topic><topic>VIANDE FUMEE</topic><topic>VIANDE OVINE</topic><topic>WASTES</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Sen, Nrisinha P</creatorcontrib><creatorcontrib>Baddoo, Philander A</creatorcontrib><creatorcontrib>Weber, D</creatorcontrib><creatorcontrib>Helgason, T</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>OSTI.GOV</collection><jtitle>Journal of agricultural and food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Sen, Nrisinha P</au><au>Baddoo, Philander A</au><au>Weber, D</au><au>Helgason, T</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Detection of a new nitrosamine, N-nitroso-N-methylaniline, and other nitrosamines in Icelandic smoked mutton</atitle><jtitle>Journal of agricultural and food chemistry</jtitle><addtitle>J. Agric. Food Chem</addtitle><date>1990-04-01</date><risdate>1990</risdate><volume>38</volume><issue>4</issue><spage>1007</spage><epage>1011</epage><pages>1007-1011</pages><issn>0021-8561</issn><eissn>1520-5118</eissn><coden>JAFCAU</coden><abstract>Varying levels (1-48 ppb) of N-nitrosodimethylamine (NDMA), N-nitrosopyrrolidine (NPYR), and a previously undetected nitrosamine, N-nitroso-N-methylaniline (NMA), were detected in Icelandic smoked mutton. Traces (0.6-2.4 ppb) of N-nitrosothiazolidine (NThZ) and low levels (56-475 ppb) of N-nitrosothiazolidine-4-carboxylic acid (NTCA), the two N-nitroso compounds commonly detected in smoked meats, were also present in such products. Evidence presented suggests that NMA in the meat is produced by the interaction of nitrite and smoke generated by burning sheep dung, the traditional source of fuel used for smoking such products. Nitrosation of laboratory-generated sheep dung smoke produced NMA, as well as NDMA and NPYR. The identity of NDMA, NPYR, and NMA was confirmed by mass spectrometry. It is suggested that the formation of all of the above nitrosamines in Icelandic smoked mutton can be minimized by changing or modifying the method of smoking.</abstract><cop>Washington, DC</cop><pub>American Chemical Society</pub><doi>10.1021/jf00094a020</doi><tpages>5</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0021-8561 |
| ispartof | Journal of agricultural and food chemistry, 1990-04, Vol.38 (4), p.1007-1011 |
| issn | 0021-8561 1520-5118 |
| language | eng |
| recordid | cdi_osti_scitechconnect_6321109 |
| source | American Chemical Society Journals |
| subjects | 553004 - Agriculture & Food Technology- Food Protection & Preservation- (1987-) 560300 - Chemicals Metabolism & Toxicology 60 APPLIED LIFE SCIENCES AEROSOLS AGRICULTURAL WASTES ALIMENTOS AMINES ANIMALS Biological and medical sciences CARCINOGENS CARNE AHUMADA CARNE DE CARNERO COLLOIDS DETECTION DISPERSIONS DOMESTIC ANIMALS FOOD FOOD ANALYSIS Food industries FOOD INDUSTRY FOOD PROCESSING FOODS Fundamental and applied biological sciences. Psychology ICELAND INDUSTRY ISLANDE ISLANDIA MAMMALS MASS SPECTROSCOPY MEAT Meat and meat product industries MEAT INDUSTRY MUTTON NITRITES NITROGEN COMPOUNDS NITROSAMINAS NITROSAMINE NITROSAMINES NITROSO COMPOUNDS ORGANIC COMPOUNDS ORGANIC NITROGEN COMPOUNDS ORGANIC WASTES OXYGEN COMPOUNDS PROCESSING PRODUIT ALIMENTAIRE RADIATION, THERMAL, AND OTHER ENVIRON. POLLUTANT EFFECTS ON LIVING ORGS. AND BIOL. MAT RECOMMENDATIONS RESIDUES RUMINANTS SHEEP SMOKED MEAT SMOKES SOLS SPECTROSCOPY VERTEBRATES VIANDE FUMEE VIANDE OVINE WASTES |
| title | Detection of a new nitrosamine, N-nitroso-N-methylaniline, and other nitrosamines in Icelandic smoked mutton |
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