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The effect of freezing, salting and thawing on the level of nitrosamine contamination in various kinds of meat.

Wplyw mrozenia, solenia i mrozenia oraz rosmrazania na poziom zanieczyszczen nitrozoaminami w zróznicowanym gatunkowo miesie.

Author(s) : RYWOTYCKI R.

Type of article: Article

Summary

The aim of the research was to determine the nitrosamine contamination level in meat from various species and genders of slaughtered farm animals. After cutting, jointing and muscle classification, the meat was salted, frozen and thawed. The meat was comminuted in a mincer with 2 mm mesh, homogenized and subjected to appropriate analyses. The concentrations of nitrosamines in four states of the meat (raw and frozen meat, thawed salted, frozen meat, and in thawed meat), were assessed using Pancholy's method adapted to nitrosamine determination in meat and meat products. The levels of nitrosamines in meat were determined using a Varian 3400 gas chromatograph coupled to a mass spectrometer. Quantitative and qualitative analysis was conducted by comparison with N-nitrosamine standard solution chromatograms. The tests demonstrated nitrosamine contamination in the raw meat. Salting, freezing and thawing of the meat led to different decreases in nitrosamine levels depending on the processing factor applied.

Details

  • Original title: Wplyw mrozenia, solenia i mrozenia oraz rosmrazania na poziom zanieczyszczen nitrozoaminami w zróznicowanym gatunkowo miesie.
  • Record ID : 2005-1357
  • Languages: Polish
  • Source: Chlodnictwo - vol. 39 - n. 10
  • Publication date: 2004

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