Influence of putrescine, cadaverine, spermidine or spermine on the formation of N-nitrosamine in heated cured pork meat

Food Chemistry

Volumn 126, Issue 4, 2011, Pages 1539-1545

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

^a UNIVERSITY COLLEGE GHENT   (Belgium)

^b UNIVERSITY OF SILESIA   (Poland)

^c VRIJE UNIVERSITEIT BRUSSEL   (Belgium)

Author keywords

Biogenic amines; GC TEA; Meat processing; N nitrosamines; N nitrosodimethylamine; N nitrosopiperidine

Indexed keywords

BIOGENIC AMINES; GC-TEA; MEAT PROCESSING; N-NITROSAMINES; N-NITROSODIMETHYLAMINE; N-NITROSOPIPERIDINE;

AMINATION; AMINES; CURING; ENERGY MANAGEMENT; GAS CHROMATOGRAPHY; MEATS; PROCESSING; REGRESSION ANALYSIS; SODIUM; TEMPERATURE;

THERMAL PROCESSING (FOODS);

1 NITROSOPIPERIDINE; BIOGENIC AMINE; CADAVERINE; NITROSAMINE; PUTRESCINE; SODIUM NITRITE; SPERMIDINE; SPERMINE;

ANALYSIS OF VARIANCE; ARTICLE; CHEMICAL STRUCTURE; GAS CHROMATOGRAPHY; HEATING; HIGH TEMPERATURE; MEAT INDUSTRY; PORK; THERMAL ANALYSIS;

EID: 79551544259     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.11.149     Document Type: Article

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