Influence of various cooking methods on the concentrations of volatile N-nitrosamines and biogenic amines in dry-cured sausages.

@article{Yang2012InfluenceOV,
  title={Influence of various cooking methods on the concentrations of volatile N-nitrosamines and biogenic amines in dry-cured sausages.},
  author={Gangyi Yang and Peng Wang and Xinglian Xu and Guanghong Zhou},
  journal={Journal of food science},
  year={2012},
  volume={77 5},
  pages={C560-5}
}
N-nitrosamines, biogenic amines, and residual nitrites are harmful substances and are often present in cured meats. The effects of different cooking methods (boiling, pan-frying, deep-frying, and microwave) were investigated on their contents in dry-cured sausage. The various N-nitrosamines were isolated by a steam distillation method and analyzed by gas chromatography mass spectrometry (GC-MS). The biogenic amines were determined after extraction with perchloric acid as dansyl derivatives by… CONTINUE READING

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