Fiddler W, Pensabene J W, Gates R A, Jenkins R K
US Department of Agriculture, Eastern Regional Research Center, Philadelphia, PA 19118.
IARC Sci Publ. 1987(84):367-9.
Several alternatives to the use of nitrite, including irradiation, have been developed to reduce the nitrosamine content in bacon and still retain its microbiological safety and desirable sensory characteristics. This paper presents results obtained from experiments in which 137Cs was used at +5 degrees C. Bacon prepared with 120 or 40 mg/kg sodium nitrite (NaNO2) yielded lower residual nitrite before frying and lower levels of N-nitrosopyrrolidine (NPYR) after frying when irradiated at 3.0 Mrad, compared to doses of 0, 0.75 and 1.50 Mrad. Also, a slight increase in the level of NPYR in fried bacon over the 0 control was noted with 0.75 Mrad. In bacon irradiated with 0-1.5 Mrad in 0.25-Mrad increments, a marked increase was observed at 0.5 Mrad. Bacon from pork bellies irradiated prior to processing had more NPYR after frying than bacon irradiated after processing, suggesting the formation of an additional precursor or some catalytic agent.
已经开发出几种替代亚硝酸盐使用的方法，包括辐照，以降低培根中的亚硝胺含量，同时仍保持其微生物安全性和理想的感官特性。本文介绍了在5摄氏度下使用137Cs进行实验所获得的结果。与0、0.75和1.50兆拉德的剂量相比，用120或40毫克/千克亚硝酸钠（NaNO2）制备的培根在油炸前产生的残留亚硝酸盐较低，在3.0兆拉德辐照后油炸产生的N-亚硝基吡咯烷（NPYR）水平较低。此外，0.75兆拉德的辐照剂量使油炸培根中的NPYR水平比0剂量的对照组略有增加。在用0-1.5兆拉德以0.25兆拉德增量辐照的培根中，在0.5兆拉德时观察到显著增加。加工前辐照的猪肚培根在油炸后的NPYR比加工后辐照的培根更多，这表明形成了额外的前体或某种催化剂。
