Study of the role of nitrites and nitrates on the formation of nitrosamines in meat products

Stacchini, P.; Baldini, M.; Botre, F.; Zanasi, F.

Rivista della Societa Italiana di Scienza dell' Alimentazione 20(4): 187-193


Accession: 002504623

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Volatile nitrosamines (nitrosodimethylamine and nitrosodiethylamine) were estimated before and after 3 or 6 months storage in samples of salami, Mortadella and Wurstel sausages to which nitrites and nitrates 0 to 500 mg/kg had been added. Results showed that addition of the compounds in amounts permitted by Italian legislation did not induce the formation of nitrosamines. At levels 2 to 3 times greater than legal limits low concentrations of the nitrosamines were found.