Formation and mitigation of N-nitrosamines in nitrite preserved cooked sausages

Food Chemistry

Volumn 174, Issue , 2015, Pages 516-526

  Herrmann, S S ^a   Granby, K ^a   Duedahl Olesen, L ^a  

^a TECHNICAL UNIVERSITY OF DENMARK   (Denmark)

Author keywords

Ascorbyl palmitate; Erythorbic acid; Factorial design; Haem; Iron

Indexed keywords

ASCORBYL PALMITATE; CARBOXYLIC ACIDS; IRON; MEATS; NITROSAMINES;

FACTORIAL DESIGN; HAEM; INHIBITORY EFFECT; LIMIT OF QUANTIFICATIONS; N-NITROSODIMETHYLAMINE; POSITIVE CORRELATIONS; THIAZOLIDINE-4-CARBOXYLIC ACID; TRIPOLYPHOSPHATES;

PALMITIC ACID;

1 NITROSOPIPERIDINE; ASCORBYL PALMITATE; CARBOXYLIC ACID; DIMETHYLNITROSAMINE; FAT; HYDROXYPROLINE; IRON; ISOASCORBIC ACID; N NITROSO 2 METHYL THIAZOLIDINE 4 CARBOXYLIC ACID; N NITROSOHYDROXYPROLINE; N NITROSOPROLINE; N NITROSOPYRROLIDINE; N NITROSOTIMONACIC; NITRITE; NITROSAMINE; TRIPOLYPHOSPHATE; UNCLASSIFIED DRUG;

ARTICLE; BLACK PEPPER; EXTRACTION; FAT CONTENT; FOOD PRESERVATION; INHIBITION KINETICS; LIMIT OF QUANTITATION; MEAT; STORAGE; ANALYSIS; ANIMAL; COOKING; PIG;

ANIMALS; COOKING; FOOD PRESERVATION; MEAT PRODUCTS; NITRITES; SWINE;

EID: 84912573239     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.11.101     Document Type: Article

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