ArticleHeliyon2024
Volatile N-nitrosamines in Spanish commercial meat products and in fermented sausages prepared with different ingoing amounts of nitrate and nitrite.
Article in Heliyon, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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Who cites it
2 citing papers in PubMed.
- Assessment and Risk Analysis of Nitrosamines in Sausages From Northern Iran.Food science & nutrition · 2025Article
- Using Celery Powder in a Semi-Dry Fermented Sausage 'Heat-Treated Sucuk': Nitrosamine Formation, Lipid Oxidation, and Volatile Compounds.Foods (Basel, Switzerland) · 2024Article
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Authors and funding
6 authors.
Funding
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Abstract
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.
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