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>EFFECTS OF VARIOUS CONCENTRATIONS OF SODIUM NITRITE AND POTASSIUM SORBATE ON NITROSAMINE FORMATION IN COMMERCIALLY PREPARED BACON
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EFFECTS OF VARIOUS CONCENTRATIONS OF SODIUM NITRITE AND POTASSIUM SORBATE ON NITROSAMINE FORMATION IN COMMERCIALLY PREPARED BACON
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机译：EFFECTS OF VARIOUS CONCENTRATIONS OF SODIUM NITRITE AND POTASSIUM SORBATE ON NITROSAMINE FORMATION IN COMMERCIALLY PREPARED BACON
ABSTRACTPork bellies (270) were processed under regular commercial conditions using various concentrations (five treatments) of sodium nitrite and potassium sorbate. The bacon produced was stored at 3°C, then fried and tested for nitrosamines by GC‐TEA (Thermal Energy Analyzer) at 0 and 21 days after slicing. Nitrite and sorbate concentrations were determined weekly during a 49‐day period of 3°C storage. Bacon processed without sodium nitrite, regardless of sorbate concentration, contained low (<4.4 ppb) levels of N‐nitroso‐pyrrolidine (NPYR) after being fried at 171°C for 3 min on each side. Bacon processed with 40 ppm nitrite and 0.26 potassium sorbate contained an average of 8.7 ppb NPYR at zero time (after slicing) and 5.4 ppb after 21 days of 3°C storage under vacuum packaged conditions. Bacon with 80 ppm nitrite and 0.26 potassium sorbate had average NPYR levels of 14.3 ppb at zero time and 11.4 ppb after 21 days of refrigerated storage. Bacon made with 120 ppm nitrite contained an average of 28.1 ppb NYPR at zero time and 16.2 ppb after 21 days at 3°C. After frying the bacon, 61‐71 of the potassium sorbate remained in the product. Methods for nitrosamine analysis (CC‐TEA) and sorbate determinati
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