Food and Fermentation Industries >

2010 , Vol. 36 >Issue 06: 190 - 195

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2010.06.029

Food and Fermentation Industries

The Effect of Heat Treatment of Nitrite and N-nitrosamine in Minced Meat

  • Shao Li-jun ,
  • Huan Yan-jun ,
  • Gan Chun-sheng ,
  • Li Pei-hong ,
  • Li Yan
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Online published: 2010-06-25

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Abstract

The effect of heat treatment temperature,heat treatment time and the amount of sodium nitrite on sodium nitrite residues and N-diethylnitrosamine(NDEA)in minced meat were studied.The results showed that sodium nitrite residues were highly negative correlated with heat treatment temperature and time(P<0.05).No NDEA was generated below 110℃.However,when temperature was above 110℃ and 150mg/kg sodium nitrite was added,the NDEA was more than 1.6 μg/kg.A complete analysis and discussion on the possibility of nitrosamine formation in meat products was discussed.

Key words： heat treatment; curing minced meat; nitrite; N-nitrosamine

Cite this article

Shao Li-jun , Huan Yan-jun , Gan Chun-sheng , Li Pei-hong , Li Yan . The Effect of Heat Treatment of Nitrite and N-nitrosamine in Minced Meat[J]. Food and Fermentation Industries, 2010 , 36(06) : 190 -195 . DOI: 10.13995/j.cnki.11-1802/ts.2010.06.029

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