Effect of cooking on availability and in vitro nitrosation of precursors of volatile N-nitroso compounds in seafood.

Abstract

Aqueous extracts of uncooked and cooked samples of squid and shrimp, characterized by their high amine content, were exposed to nitrate. The samples were cooked following traditional Italian recipes: stewing, grilling and deep-frying for squid; boiling, grilling and deep-frying for shrimp. Incubation of the aqueous extracts with nitrite in acidic medium… (More)

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