BIOMAT Database Logo BIOMAT Database Logo

Comparison of three methods for determination of N-nitrosopyrrolidine in fried dry-cured bacon. 1984

R A Gates, and J W Pensabene, and W Fiddler

The recently developed Eastern Regional Research Center ( ERRC ) dry column chromatographic procedure for determining N-nitrosopyrrolidine (NPYR) in fried cure-pumped bacon was evaluated for its applicability to fried dry-cured bacon. The method was then compared with 2 established procedures for volatile nitrosamine analysis in cured meat products: the multidetection thermal energy analyzer (MD) method and the mineral oil distillation (MOD) screening procedure. No significant difference (P less than 0.05) in NPYR values was found between the ERRC and MD procedures, but significant differences were found between the ERRC and MOD procedures and between the MOD and MD procedures. No artifactual nitrosamine formation was found in the ERRC procedure, but significant amounts were found in samples analyzed by the MOD procedure. The ERRC method was demonstrated to be rugged and very rapid. It is proposed that the ERRC method replace the MOD method as the official screening procedure for NPYR in fried bacon.

UI MeSH Term Description Entries
D008460 Meat The edible portions of any animal used for food including cattle, swine, goats/sheep, poultry, fish, shellfish, and game. Meats
D008899 Mineral Oil A mixture of liquid hydrocarbons obtained from petroleum. It is used as laxative, lubricant, ointment base, and emollient. Liquid Paraffin,Petrolatum, Liquid,Drakeol,Vaseline Oil,Liquid Petrolatum,Oil, Mineral,Oil, Vaseline,Paraffin, Liquid
D009242 N-Nitrosopyrrolidine Carcinogenic nitrosamine that may be formed from preservatives in meats during their preparation or in the liver during metabolism. N Nitrosopyrrolidine
D009602 Nitrosamines A class of compounds that contain a -NH2 and a -NO radical. Many members of this group have carcinogenic and mutagenic properties. Nitrosamine
D002621 Chemistry A basic science concerned with the composition, structure, and properties of matter; and the reactions that occur between substances and the associated energy exchange.
D002849 Chromatography, Gas Fractionation of a vaporized sample as a consequence of partition between a mobile gaseous phase and a stationary phase held in a column. Two types are gas-solid chromatography, where the fixed phase is a solid, and gas-liquid, in which the stationary phase is a nonvolatile liquid supported on an inert solid matrix. Chromatography, Gas-Liquid,Gas Chromatography,Chromatographies, Gas,Chromatographies, Gas-Liquid,Chromatography, Gas Liquid,Gas Chromatographies,Gas-Liquid Chromatographies,Gas-Liquid Chromatography
D005503 Food Additives Substances used in the processing or storage of foods or animal feed including ANTIOXIDANTS; FOOD PRESERVATIVES; FOOD COLORING AGENTS; FLAVORING AGENTS; ANTI-INFECTIVE AGENTS; EXCIPIENTS and other similarly used substances. Many of the same substances are used as PHARMACEUTIC AIDS. Additive, Food,Additives, Food,Food Additive
D000818 Animals Unicellular or multicellular, heterotrophic organisms, that have sensation and the power of voluntary movement. Under the older five kingdom paradigm, Animalia was one of the kingdoms. Under the modern three domain model, Animalia represents one of the many groups in the domain EUKARYOTA. Animal,Metazoa,Animalia
D012977 Sodium Nitrite Nitrous acid sodium salt. Used in many industrial processes, in meat curing, coloring, and preserving, and as a reagent in ANALYTICAL CHEMISTRY TECHNIQUES. It is used therapeutically as an antidote in cyanide poisoning. The compound is toxic and mutagenic and will react in vivo with secondary or tertiary amines thereby producing highly carcinogenic nitrosamines. Nitrite, Sodium
D013552 Swine Any of various animals that constitute the family Suidae and comprise stout-bodied, short-legged omnivorous mammals with thick skin, usually covered with coarse bristles, a rather long mobile snout, and small tail. Included are the genera Babyrousa, Phacochoerus (wart hogs), and Sus, the latter containing the domestic pig (see SUS SCROFA). Phacochoerus,Pigs,Suidae,Warthogs,Wart Hogs,Hog, Wart,Hogs, Wart,Wart Hog

Related Publications

R A Gates, and J W Pensabene, and W Fiddler
Comparison of three methods for determination of N-nitrosopyrrolidine in fried dry-cured and pump-cured bacon.
January 1988, Journal - Association of Official Analytical Chemists,
R A Gates, and J W Pensabene, and W Fiddler
Formation of N-Nitrosopyrrolidine in Fried Bacon.
January 1978, Journal of food protection,
R A Gates, and J W Pensabene, and W Fiddler
II.4.e A rapid dry-column method for the determination of N-nitrosopyrrolidine in fried bacon.
January 1983, IARC scientific publications,
R A Gates, and J W Pensabene, and W Fiddler
Localised occurrence of N-nitrosopyrrolidine in fried bacon.
March 1976, Journal of the science of food and agriculture,
R A Gates, and J W Pensabene, and W Fiddler
Nitrosopyrrolidine formation in fried bacon.
January 1976, Journal of agricultural and food chemistry,
R A Gates, and J W Pensabene, and W Fiddler
Trends in levels of N-nitrosopyrrolidine in fried bacon.
January 1978, IARC scientific publications,
R A Gates, and J W Pensabene, and W Fiddler
Trend in levels of N-nitrosopyrrolidine in fried bacon.
November 1978, Journal - Association of Official Analytical Chemists,
R A Gates, and J W Pensabene, and W Fiddler
Identification and quantitation of 3-hydroxy-N-nitrosopyrrolidine in fried bacon.
May 1978, Bulletin of environmental contamination and toxicology,
R A Gates, and J W Pensabene, and W Fiddler
Potential precursors of N-nitrosopyrrolidine in bacon and other fried foods.
January 1973, Journal of agricultural and food chemistry,
R A Gates, and J W Pensabene, and W Fiddler
N-Nitrosopyrrolidine formation in bacon.
January 1985, Food additives and contaminants,
Copied contents to your clipboard!