[Investigation of the possibility of nitrozamine formation in semi-stable tinned pork]
1986
Kelemen-Masic, Dj.M.
By the basic chemical components, total pigments and nitrosomyoglobulin contents, as well as by sensory properties, the investigated tins were very similar to semi-stable tinned pork of everyday industrial production. The pH value of the tins was 6.1 and they contained 5.0 mg/100 g of nitrites and 19.4% of proteins in which 5.45% of glycine, 5.70% of alanine, 6.02% of valine and 4.00% of proline were found. The remaining nitrites quantity decreased evenly over 80 days of storage. Nitrates quantity was 8.22-7.05 mg/100 g up to the 30 th day and then it fell (2.56 mg/100g). Increase of additional nitrites quantity from 10 mg/100g to 20 mg/100 g brought about increase of remaining nitrates quantity in the finished product by about 23%, while addition of ascorbic acid (70 mg/100 g) caused their notable reduction to the value of 2 mg/100 g. During 6 months storage at 10 deg C DMNA, DENA, NPir and NPip higher than 5 micrograms/kg were not found, regardless of the added nitrite and ascorbic acid quantities, or of the muscle part used for tinning.
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