RT Journal Article
T1 Volatile N-nitrosamines in Spanish commercial meat products and in fermented sausages prepared with different ingoing amounts of nitrate and nitrite
A1 Fernández Hospital, Xavier
A1 Fernández Álvarez, Manuela
A1 Morales Gómez, Paloma
A1 Alba Rubio, Claudio
A1 Haza Duaso, Ana Isabel
A1 Hierro Paredes, Eva
AB Spanish commercial dry fermented sausages and dry hams, manufactured with and without nitrate and/or nitrite have been screened for volatile N-nitrosamine (VNA) content. VNAs have been also quantified in experimental fermented sausages prepared with known ingoing amounts of curing salts. Solid phase microextraction followed by tandem quadrupole gas chromatography/mass spectrometry (GC-QQQ-MS) analysis allowed the identification and quantification of 8 VNAs, 5 of which were detected in the samples. The highest concentration of VNAs found in the commercial products was 5.4 μg/kg. The most frequently detected VNAs were N-nitrosodiphenylamine and N-nitrosopyrrolidine. Principal component analysis and cluster analysis did not show correlation between the content of VNAs and the use of nitrate/nitrite in the formula. In the experimental sausages N-nitrosodiphenylamine and N-nitrosopyrrolidine were only detected (0.55 μg/kg total concentration) when 150 mg/kg of both nitrate and nitrite were added to the formula without any antioxidant. The levels of VNAs detected in this study are similar to those reported in the literature in different fermented meat products and dry hams.
PB Elsevier
YR 2024
FD 2024-09-05
LK https://hdl.handle.net/20.500.14352/108209
UL https://hdl.handle.net/20.500.14352/108209
LA eng
NO Hospital, X. F., Fernández, M., Morales, P., Alba, C., Haza, A. I., & Hierro, E. (2024). Volatile N-nitrosamines in Spanish commercial meat products and in fermented sausages prepared with different ingoing amounts of nitrate and nitrite. Heliyon, 10(17), e37487. https://doi.org/10.1016/j.heliyon.2024.e37487
NO Ministerio de Ciencia, Innovación y Universidades (España)
DS Docta Complutense
RD 6 abr 2025