Distribution of some volatile nitrosamines in cooked bacon

Distribution of some volatile nitrosamines in cooked bacon

Bacon was fried in the normal UK domestic manner, and the rashers, the cooked‐out fat and the vapour were analysed for N‐nitrosopyrrolidine and N‐nitrosodimethylamine. Quantitative results were based on high resolution mass spectral measurements, and it was found that for both of the nitrosamines by...

Ausführliche Beschreibung

Gespeichert in:
Bibliographische Detailangaben
Veröffentlicht in:Journal of the science of food and agriculture 1976-02, Vol.27 (2), p.181-185
Hauptverfasser: Gough, Terry A., Goodhead, Kenneth, Walters, Clifford L.
Format: Artikel
Sprache:eng
Schlagworte:
Animals
Cooking
Dimethylnitrosamine - analysis
Lipids - analysis
Meat - analysis
Nitrosamines - analysis
Swine
United Kingdom
Volatilization
Online-Zugang:Volltext
Tags: Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
Beschreibung
Zusammenfassung:Bacon was fried in the normal UK domestic manner, and the rashers, the cooked‐out fat and the vapour were analysed for N‐nitrosopyrrolidine and N‐nitrosodimethylamine. Quantitative results were based on high resolution mass spectral measurements, and it was found that for both of the nitrosamines by far the greatest proportion occurred in the vapour.
ISSN:0022-5142
1097-0010
DOI:10.1002/jsfa.2740270217