ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Dry cured bacon was made under carefully controlled processing conditions in a pilot plant study using α-tocopherol-coated salt as part of the dry cure. Approximately, a 96% reduction in N-nitrosopyrrolidine (NPYR) levels in the fried bacon was achieved with an ingoing α-tocopherol level of 500 mg/kg. NPYR levels in the cookout fat were reduced approximately 92% using the same level of α-tocopherol. Bacon, prepared by a small scale commercial operation, also contained reduced levels of NPYR when processed with α-tocopherol-coated salt, despite high levels (〉100 mg/kg) of residual sodium nitrite in the finished bacon. Results comparing effectiveness of α-tocopherol and mixed tocopherols as nitrosamine blocking agents were inconclusive. Although, α-tocopherol appeared to be more effective as a blocking agent (91% versus 73% inhibition of NPYR), the difference in percent inhibition achieved could possibly be attributed to apparently lower levels of residual mixed tocopherols in the finished bacon.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1982.tb04991.x
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