Evaluation of the influence of proline, hydroxyproline or pyrrolidine in the presence of sodium nitrite on N-nitrosamine formation when heating cured meat

Analytica Chimica Acta

Volumn 657, Issue 2, 2010, Pages 123-130

  Drabik Markiewicz, G ^a,b   Dejaegher, B ^c   De Mey, E ^a   Impens, S ^a   Kowalska, T ^b   Paelinck, H ^a   Vander Heyden, Y ^c  

^a Catholic University College Sint Lieven   (Belgium)

^b UNIVERSITY OF SILESIA   (Poland)

^c PHARMACEUTICAL INSTITUTE   (Belgium)

Author keywords

ANOVA; GC TEA; Hydroxyproline; Meat processing; N Nitrosamines; N Nitrosodimethylamine; N Nitrosopyrrolidine; Proline; Pyrrolidine

Indexed keywords

ANTIMICROBIAL PROPERTY; CONCENTRATION OF; EXPERIMENTAL CONDITIONS; EXPERIMENTAL SETUP; LIMIT OF DETECTION; MEAT PROCESSING; MEAT PRODUCTS; MEAT SAMPLES; N-NITROSAMINES; N-NITROSODIMETHYLAMINE; PYRROLIDINES; SECONDARY AMINES; SODIUM NITRITE; THERMAL ENERGY ANALYZERS;

AMINATION; AMINO ACIDS; ANALYSIS OF VARIANCE (ANOVA); CHROMATOGRAPHIC ANALYSIS; CONCENTRATION (PROCESS); GAS CHROMATOGRAPHY; MEATS; ORGANIC ACIDS; SODIUM;

NITROSAMINES;

DIMETHYLNITROSAMINE; HYDROXYPROLINE; N NITROSOPYRROLIDINE; NITROSAMINE; PROLINE; PYRROLIDINE DERIVATIVE; SODIUM NITRITE;

ANALYTIC METHOD; ARTICLE; CHEMICAL STRUCTURE; EXTRACTION; FOOD PROCESSING; GAS CHROMATOGRAPHY; HEATING; MEAT; PRIORITY JOURNAL; SEPARATION TECHNIQUE; TEMPERATURE; VALIDATION PROCESS;

CARCINOGENS; CHROMATOGRAPHY, GAS; DIMETHYLNITROSAMINE; HYDROXYPROLINE; LIMIT OF DETECTION; MEAT; N-NITROSOPYRROLIDINE; NITROSAMINES; PROLINE; PYRROLIDINES; SODIUM NITRITE; TEMPERATURE;

EID: 71249091352     PISSN: 00032670     EISSN: 18734324     Source Type: Journal    
DOI: 10.1016/j.aca.2009.10.028     Document Type: Article

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