Possibility of occurence of cancerogenous nitrosamines in pasteurized canned pork
1986
Kelemen-Masic, Dj. (Tehnoloski fakultet, Novi Sad (Yugoslavia). Institut za tehnologiju mesa, mleka, ulja i masti i voca i povrca) | Petrovic, I. | Kipcic, D. | Vukusic, J.
The paper studies the possibility of the occurence of nitrosamines (NA) in pasteurized canned pork produced in industrial conditions and injected with a certain amount of brine solution of a familiar composition, as well as the effects of storage on the occurence of NA. In the examination performed immediatly after the products had been finished and during their 6-month storage at 10 deg C, NA (DMNA, DENA, NPir and NPip) was found not to exceed 5 mg/kg, irrespective of the amounts of added nitrates, ascorbic acids and of used musculature (thigh, shoulder, or back). The amount of nitrosamines was not increased by addition of the soybean isolate either, and moreover, it was below the tolerable limits prescribed for the examined canned products.
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