Nitrosamines produced in selected foods under extreme nitrosation conditions
1993
McIntyre, T. | Scanlan, R.A.
Beer, nonfat dry milk, and microwave-baked fish were subjected to extreme nitrosation to illustrate the upper limits of nitrosamine formation from amines found in certain foods. Beer produced approximately 1 ppm of N-nitrosodimethylamine (NDMA), as well as lower levels of N-nitrosodiethylamine (NDEA), N-nitrosopyrrolidine (NPYR), and N-nitrosomorpholine (NMOR). Nonfat dry milk produced parts per billion levels of NDMA, NPYR, and NMOR, as well as N-nitrosopiperidine. Nitrosated cooked fish contained 10 ppm levels of NDMA and parts per billion levels of NPYR. This study demonstrates that the limiting factor in volatile nitrosamine formation in these foods is not the availability of amine precursors in the foods but the amount of nitrosating agent applied.
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