Evaluation of N-Nitrosopiperidine Formation from Biogenic Amines During the Production of Dry Fermented Sausages

The aim of this study was to determine the role of the precursors cadaverine (CAD) and piperidine in N-nitrosopiperidine (NPIP) formation during the production of dry fermented sausages. The influences of pH (4.9 and 5.3), sodium nitrite (0 and 150 mg/kg), and ascorbate (0 and 500 mg/kg) were invest...

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Veröffentlicht in:	Food and bioprocess technology 2014-05, Vol.7 (5), p.1269-1280
Hauptverfasser:	De Mey, E, De Maere, H, Goemaere, O, Steen, L, Peeters, M.-C, Derdelinckx, G, Paelinck, H, Fraeye, I
Format:	Artikel
Sprache:	eng
Schlagworte:	Agriculture Amines Ascorbic acid Biogenic amines Biotechnology Cadaverine Chemistry Chemistry and Materials Science Chemistry/Food Science Contamination Food Science High-performance liquid chromatography Liquid chromatography N-nitrosamine N-Nitrosopiperidine Nitrosamine Nitrosamines Original Paper pH effects Piperidine Precursors Putrescine Sausages Sodium Sodium nitrite Tyramine
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