Influence of Various Cooking Methods on the Concentrations of Volatile N-Nitrosamines and Biogenic Amines in Dry-Cured Sausages

Journal of Food Science

Volumn 77, Issue 5, 2012, Pages

  Li, Ling ^a,b   Wang, Peng ^a   Xu, Xinglian ^a   Zhou, Guanghong ^a  

^a NANJING AGRICULTURAL UNIVERSITY   (China)

^b LINYI UNIVERSITY   (China)

Author keywords

Biogenic amine; Cooking method; Dry cured sausage; N nitrosamine; Nitrite

Indexed keywords

BIOGENIC AMINE; DIETHYLNITROSAMINE; DIMETHYLNITROSAMINE; N NITROSOPYRROLIDINE; VOLATILE ORGANIC COMPOUND;

ANIMAL; ARTICLE; COOKING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MEAT; METHODOLOGY; MICROWAVE RADIATION; PHYSICAL CHEMISTRY; SWINE;

ANIMALS; BIOGENIC AMINES; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; COOKING; DIETHYLNITROSAMINE; DIMETHYLNITROSAMINE; MEAT PRODUCTS; MICROWAVES; N-NITROSOPYRROLIDINE; PHYSICOCHEMICAL PHENOMENA; SWINE; VOLATILE ORGANIC COMPOUNDS;

EID: 84861325348     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2012.02667.x     Document Type: Article

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