Formation and mitigation of N-nitrosamines in nitrite preserved cooked sausages.

Literature on formation and mitigation of N-nitrosamine (NA) and especially non-volatile NA (NVNA) in meat products is scarce and the present study is therefore a relevant contribution to the field. We found positive correlation between the levels of N-nitrosopiperidine (NPIP), N-nitrosohydroxyproline (NHPRO), N-nitrosoproline (NPRO), N-nitrosothiazolidine-4-carboxylic acid (NTCA) and N-nitroso-2-methyl-thiazolidine-4-carboxylic acid (NMTCA) and the amount of nitrite added to cooked pork sausages. The levels studied were 0, 60, 100, 150, 250 and 350 mg kg(-)(1). The levels of N-nitrosodimethylamine (NDMA) and N-nitrosopyrrolidine (NPYR) remained at or below limit of quantification. Erythorbic acid inhibited the formation of NHPRO, NPRO, NPIP and NTCA. This inhibition was for NTCA and NMTCA counteracted by addition of free iron. Ascorbyl palmitate had less inhibitory effect than erythorbic acid and a combination of the two provided no further protection. Increasing the black pepper content increased the levels of NPIP and NMTCA. Only slight effects of increased fat content and addition of tripolyphosphate were observed.

• Publication year

  2015

• Venue

  Food Chemistry

• Publication date

  2015-05-01

• Fields of study

  Agricultural and Food Sciences, Medicine, Chemistry

• Identifiers
  DOI 10.1016/j.foodchem.2014.11.101PMID 25529714
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar, PubMed

• No claims are published for this paper.

• No concepts are published for this paper.

• Occurrence of volatile and non-volatile N-nitrosamines in processed meat products and the role of heat treatment

  2015cited by this paper
• The occurrence of N-nitrosamines, residual nitrite and biogenic amines in commercial dry fermented sausages and evaluation of their occasional relation.

  2014influential reference
• Simultaneous determination of volatile and non-volatile nitrosamines in processed meat products by liquid chromatography tandem mass spectrometry using atmospheric pressure chemical ionisation and electrospray ionisation.

  2014influential reference
• Assessment of the N-nitrosopiperidine formation risk from piperine and piperidine contained in spices used as meat product additives

  2013influential reference
• Calcium and α-tocopherol suppress cured-meat promotion of chemically induced colon carcinogenesis in rats and reduce associated biomarkers in human volunteers.

  2013cited by this paper
• Effect of plant polyphenols and ascorbic acid on lipid oxidation, residual nitrite and N‐nitrosamines formation in dry‐cured sausage

  2013cited by this paper
• Influence of various cooking methods on the concentrations of volatile N-nitrosamines and biogenic amines in dry-cured sausages.

  2012cited by this paper
• iArc monogrAphs on the evAluAtion oF cArcinogenic risks to humAns

  2012cited by this paper
• IARC Monographs on the Evaluation of Carcinogenic Risks to Humans. Volume 99: Some Aromatic Amines, Organic Dyes, and Related Exposures. International Agency for Research on Cancer

  2012cited by this paper
• Food Processing Technology: Principles and Practice

  2011cited by this paper
• Influence of putrescine, cadaverine, spermidine or spermine on the formation of N-nitrosamine in heated cured pork meat.

  2011cited by this paper
• Nitric oxide and quality and safety of muscle based foods.

  2011cited by this paper
• Meat Processing and Colon Carcinogenesis: Cooked, Nitrite-Treated, and Oxidized High-Heme Cured Meat Promotes Mucin-Depleted Foci in Rats

  2010cited by this paper
• Role of proline and hydroxyproline in N-nitrosamine formation during heating in cured meat.

  2009cited by this paper
• The occurrence of volatile N-nitrosamines in Estonian meat products

  2007cited by this paper
• Fat transforms ascorbic acid from inhibiting to promoting acid-catalysed N-nitrosation

  2007cited by this paper
• The effect of haem in red and processed meat on the endogenous formation of N-nitroso compounds in the upper gastrointestinal tract.

  2006cited by this paper
• Haem, not protein or inorganic iron, is responsible for endogenous intestinal N-nitrosation arising from red meat.

  2003cited by this paper
• Meat consumption in the European Prospective Investigation into Cancer and Nutrition (EPIC) cohorts: results from 24-hour dietary recalls

  2002cited by this paper
• Effect of white versus red meat on endogenous N-nitrosation in the human colon and further evidence of a dose response.

  2002cited by this paper
• The effect of selected functional additives and heat treatment on nitrosamine content in pasteurized pork ham.

  2002cited by this paper
• Accelerated reaction of nitric oxide with O2 within the hydrophobic interior of biological membranes.

  1998cited by this paper
• Formation of thiazolidine-4-carboxyiic acid (thioproline), an effective nitrite-trapping agent in human body, in Parkia speciosa seeds and other edible leguminous seeds in Thailand

  1996cited by this paper
• Chemistry and biochemistry of 4-hydroxynonenal, malonaldehyde and related aldehydes.

  1991cited by this paper
• Mean daily intake of volatile N-nitrosamines from foods and beverages in West Germany in 1989-1990.

  1991cited by this paper
• Volatile, non-volatile and total N-nitroso compounds in bacon.

  1991cited by this paper
• Interaction of lipid in the maillard reaction between cysteine and ribose: The effect of a triglyceride and three phospholipids on the volatile products

  1990cited by this paper
• Lipid Oxidation in Muscle Foods: A Review

  1990cited by this paper
• Nitrosamines : toxicology and microbiology

  1988cited by this paper
• Contribution of wood smoke to in vivo formation of N-nitrosothiazolidine-4-carboxylic acid: initial studies.

  1988cited by this paper
• An Investigation into Glucose as a Potential Precursor of N‐Nitrosothiazolidine in Bacon

  1987cited by this paper
• N-Nitrosothiazolidine and N-Nitrosothiazolidine-4-Carboxylic Acid in Smoked Meats and Fish

  1986cited by this paper
• A review of nitrite and chloride chemistry: Interactions and implications for cured meats

  1985cited by this paper
• Monitoring endogenous nitrosamine formation in man.

  1984cited by this paper
• Influence of heme pigments, nitrite, and nonheme iron on development of warmed-over flavor (WOF) in cooked meat

  1979cited by this paper
• Occurrence of N-nitrosamino acids in cured meat products and their efffect on formation of N-nitrosamines during heating.

  1978cited by this paper
• The preferential formation of volatile N-nitrosamines in the fat of fried bacon.

  1977influential reference
• Inhibition of nitrosamine formation in fried bacon by propyl gallate and L-ascorbyl palmitate.

  1976cited by this paper
• Influence of ascorbic acid and pH on the formation of N-nitrosodimethylamine in cured pork containing added dimethylamine.

  1975influential reference
• Effect of additives on the formation of nitrosamines in meat curing mixtures containing spices and nitrite.

  1974cited by this paper
• The Action of Formaldehyde upon Cysteine

  1937cited by this paper

• Individual and interactive effects of heating temperature, sodium nitrite concentration, and simulated gastric conditions on nitrosamine formation in pork sausages

  2026cites this paper
• Emerging insights into lipid oxidation in dry-cured meats: Adverse effects on product quality and safety

  2026cites this paper
• Nitrite reduction and the use of aromatic herbs with Staphylococcus equorum as replacement strategies in bacon.

  2026cites this paper
• Dietary exposure to N-nitrosamines and their precursors: an age-stratified assessment

  2026cites this paper
• A Review on Nitrosamine Impurities in Pharmaceutical Products

  2025cites this paper
• Comprehensive Assessment of Nitrosamine Formation in Meat Products Using UHPLC-HRMS: Analytical Challenges and Potential Dietary Implications

  2025cites this paper
• Evaluating the Role of Autochthonous Lactic Acid Bacteria and Ripening Conditions on Nitrosamine Inhibition in Sucuk Over Storage Time

  2025cites this paper
• Carcinogens in Meat Products: Formation Mechanism and Mitigation Strategy

  2025cites this paper
• Mass spectrometric identification of nitrite-induced modifications in heated model peptides and the cured pork matrix.

  2025cites this paper
• Risk Assessment, Detection and Control of Mutagenic Impurities in Pharmaceuticals: Emphasis on Nitrosamines.

  2025cites this paper
• Nitrosamine Drug Substance-Related Impurities (NDSRIs) in Pharmaceuticals: Formation, Mitigation Strategies, and Emphasis on Mutagenicity Risks

  2025cites this paper
• Alternative Methods to Reduce the Formation of Nitrosamines in Cured Meats: A Review

  2025cites this paper
• AGEs in cooked meat: Production, detection, and mechanisms of its inhibition by plant extracts.

  2025cites this paper
• Pulsed light and jabuticaba peel extract for nitrite reduction and quality enhancement in sliced mortadella.

  2025cites this paper
• Impact of ultra-processed meat products on human health: Review and outlook.

  2025cites this paper
• Formation of advanced glycation end-products and N-nitrosamines in salami of different recipes and fermented at different stages.

  2025cites this paper
• Residual Nitrite, Nitrate, and Volatile N-Nitrosamines in Organic and Conventional Ham and Salami Products

  2025cites this paper
• Nitrites in Meat Products in Serbia: Harmful or Safe?

  2025cites this paper
• Effects of cold plasma on volatile organic compounds in foods: fundamentals, mechanisms, and applications.

  2025cites this paper
• A miniaturized emission spectrometer coupled with headspace injection for rapid and sensitive determination of nitrite in food samples.

  2025cites this paper
• Effects of Black Garlic Addition and Cooking Duration on Nitrosamine Levels and Quality Attributes of Sucuk

  2025cites this paper
• From detection methods to risk prevention: Control of N-nitrosamines in foods and the role of natural bioactive compounds.

  2024cites this paper
• Using Celery Powder in a Semi-Dry Fermented Sausage ‘Heat-Treated Sucuk’: Nitrosamine Formation, Lipid Oxidation, and Volatile Compounds

  2024cites this paper
• Nitrosamine mitigation: NDMA impurity formation and its inhibition in metformin hydrochloride tablets.

  2024cites this paper
• Rapid pre-analysis derivatization-enabled high-throughput immunoassay for nitrite detection in foods

  2024cites this paper
• Chronic daily intake, probabilistic carcinogenic risk assessment and multivariate analysis of volatile N-nitrosamines in chicken sausages

  2024influential citation
• Effects of different curing concentrations and drying times on the microbial community structure and metabolites of dried Spanish mackerel.

  2024cites this paper
• Investigation of Volatile N-Nitrosamine Contents of Hams with Different Ingredients Produced in Turkey

  2024cites this paper
• Nanozyme colourimetry based on temperate bacteriophage for rapid and sensitive detection of Staphylococcus aureus in food matrices.

  2024cites this paper
• Emulsified and Nanoemulsified Essential Oils in the Control of Clostridium botulinum and Clostridium sporogenes in Mortadella

  2024cites this paper
• A novel agar gel-based colorimetric test tube for visual detection of nitrite in pickled mustards

  2024cites this paper
• Optimization of the Reaction between 5-O-Caffeoylquinic Acid (5-CQA) and Tryptophan—Isolation of the Product and Its Evaluation as a Food Dye

  2024cites this paper
• Formation and prediction of heterocyclic amines and N‐nitrosamines in smoked sausages using back propagation artificial neural network

  2024cites this paper
• A Review on the Role of Lactic Acid Bacteria in the Formation and Reduction of Volatile Nitrosamines in Fermented Sausages

  2023cites this paper
• Mutagens in commercial food processing and its microbial transformation

  2023cites this paper
• Natural Occurrence of Nitrite-Related Compounds in Malt and Beer.

  2023cites this paper
• Advanced Glycation End Products and Nitrosamines in Sausages Influenced by Processing Parameters, Food Additives and Fat during Thermal Processing

  2023cites this paper
• The Effect of the Combination of Rosemary Extract and Green Tea Extract on Nitrosamine Content, Microbiological, Physicochemical and Sensorial Properties of Heat-Treated Sucuk

  2023cites this paper
• Nitrate, Nitrite and N-nitrosamine in Meat Products

  2023influential citation
• Cobalt–Nitrogen Co-Doped Carbon as Highly Efficient Oxidase Mimics for Colorimetric Assay of Nitrite

  2023cites this paper
• Menekan Oksidasi Sosis Daging Sapi yang Disimpan pada Suhu Ruang dengan Penambahan Ekstrak Daun Senduduk (Melastoma malabathricum L.)

  2023cites this paper
• Bumetanide as a Model NDSRI Substrate: N-nitrosobumetanide impurity formation and its inhibition in bumetanide tablets.

  2023cites this paper
• N-nitrosamines in processed meats: Exposure, formation and mitigation strategies

  2023cites this paper
• Effect of Black Garlic on Microbiological Properties, Lipid Oxidation, Residual Nitrite, Nitrosamine Formation and Sensory Characteristics in a Semi-Dry Fermented Sausage

  2023cites this paper
• Research Progress of Nitrite Metabolism in Fermented Meat Products

  2023influential citation
• Risk assessment of N‐nitrosamines in food

  2023cites this paper
• Nitrate: The Dr. Jekyll and Mr. Hyde of human health?

  2023cites this paper
• Volatile nitrosamines in a dry fermented sausage: Occurrence and effect of cooking on their formation

  2023cites this paper
• Biogenic amines and volatile N-nitrosamines in Chinese smoked-cured bacon (Larou) from industrial and artisanal origins

  2023influential citation
• New and efficient direct-SLM two-phase hollow fiber electromembrane extraction coupled to GC/MS for the analysis of nitrosamines in different types of sausage: Investigation of meat type, meat percent and cooking methods.

  2023cites this paper
• Levels of nitrate, nitrite and nitrosamines in model sausages during heat treatment and in vitro digestion - The impact of adding nitrite and spinach (Spinacia oleracea L.).

  2023cites this paper
• Applications of Plant Bioactive Compounds as Replacers of Synthetic Additives in the Food Industry

  2023cites this paper
• A novel electrochemical sensor based on nitrite-oxidizing bacteria for highly specific and sensitive detection of nitrites.

  2022cites this paper
• Evaluation of Properties and Characteristics of Functional Trout Sausages Containing Probiotics and Fat Substitutes

  2022cites this paper
• Characteristics and health risk assessment of volatile N-nitrosamines in the plasma of adults in Guangdong Province, China.

  2022cites this paper
• The occurrence of volatile and non-volatile N-nitrosamines in cured meat products from the Danish market.

  2022cites this paper
• Assessment of a Diverse Array of Nitrite Scavengers in Solution and Solid State: A Study of Inhibitory Effect on the Formation of Alkyl-Aryl and Dialkyl N-Nitrosamine Derivatives

  2022cites this paper
• Nitrites in Cured Meats, Health Risk Issues, Alternatives to Nitrites: A Review

  2022cites this paper
• Bifunctional Mn-Doped N-Rich Carbon Dots with Tunable Photoluminescence and Oxidase-Mimetic Activity Enabling Bimodal Ratiometric Colorimetric/Fluorometric Detection of Nitrite.

  2022cites this paper
• Multitarget preservation technologies for chemical‐free sustainable meat processing

  2022cites this paper
• Current Approaches to Nitrite Reduction Methods in Meat Products and Their Potential for Transfer to Industry

  2022cites this paper
• The effect of cooking methods on the formation of volatile N-nitrosamine in sausages with different contents

  2022cites this paper
• Therapeutic benefits of Salvia species: A focus on cancer and viral infection

  2022cites this paper
• Generation of process-induced toxicants

  2021cites this paper
• Insight into the mechanism of decreasing N-nitrosodimethylamine by Lactobacillus pentosus R3 in a model system

  2021cites this paper
• Chemical reactivity of nitrite and ascorbate in a cured and cooked meat model implication in nitrosation, nitrosylation and oxidation.

  2021cites this paper
• The function and mechanism of lactic acid bacteria in the reduction of toxic substances in food: a review

  2021cites this paper
• Application of Lactiplantibacillus plantarum SCH1 for the Bioconservation of Cooked Sausage Made from Mechanically Separated Poultry Meat

  2021cites this paper
• N-nitrosodimethylamine reduction by Lactobacillus pentosus R3 in fermented cooked sausages

  2021cites this paper
• One-step chemical reaction triggered surface enhanced Raman scattering signal conversion strategy for highly sensitive detection of nitrite

  2021cites this paper
• Investigation of the Physicochemical, Organoleptic and Dietary Properties of Trout Fermented Sausages through Probiotic Strains and Fat Replacer

  2021cites this paper
• Potential Alternative to Nitrite in Roasted Lamb for Sensory Attributes: Atmospheric Nonthermal Plasma Treatment

  2021cites this paper
• Changes in moisture, colour, residual nitrites and N-nitrosamine accumulation of bacon induced by nitrite levels and dry-frying temperatures.

  2021cites this paper
• Analysis and health risk assessment of nitrosamines in meat products collected from markets, Iran: with the approach of chemometric

  2021cites this paper
• The occurrence of volatile N-nitrosamines in heat-treated sucuk in relation to pH, aw and residual nitrite

  2021cites this paper
• Effects of seasons and parts on volatile N-nitrosamines and their exposure and risk assessment in raw chicken and duck meats

  2021cites this paper
• Segmentation of abnormal leaves of hydroponic lettuce based on DeepLabV3+ for robotic sorting

  2021cites this paper
• In Vivo and In Vitro Models of Hepatocellular Carcinoma: Current Strategies for Translational Modeling

  2021cites this paper
• Nitrosamines and Polycyclic Aromatic Hydrocarbons in Smoke-Cured Bacon (Larou) of Artisanal and Industrial Origin

  2021cites this paper
• Effects of plant extracts on biogenic amine accumulation, bacterial abundance and diversity in fermented sausage

  2021cites this paper
• Isolation of new photoadducts from UVA-irradiated N-nitrosoproline with 2'-deoxyadenosine and characterization of photoadducts from DNA irradiated with N-nitrosoproline

  2020cites this paper
• Rôles et intérêt des nitrites dans la charcuterie

  2020cites this paper
• Characterization of the microbial community composition in Italian Cinta Senese sausages dry-fermented with natural extracts as alternatives to sodium nitrite.

  2020cites this paper
• Anion exchange polymeric sorbent coupled to high‐performance liquid chromatography with UV diode array detection for the determination of ten N ‐nitrosamines in meat products: a validated approach

  2020cites this paper
• Volatile N-nitrosamine, residual nitrite, and ascorbic acid levels in sausages during storage

  2020cites this paper
• Rapid determination of nine N-nitrosamines in dry-cured mackerel (Scomberomorus niphonius) using salting out homogeneous phase extraction with acetonitrile followed by GC-MS/MS

  2020cites this paper
• Strategies to Improve Meat Products’ Quality

  2020cites this paper
• Effects of the Use of Staphylococcus carnosus in the Curing Process of Meat with a Reduced Amount of Sodium Nitrite on Colour, Residue Nitrite and Nitrate, Content of Nitrosyl Pigments, and Microbiological and the Sensory Quality of Cooked Meat Product

  2020cites this paper
• Chemistry, safety, and regulatory considerations in the use of nitrite and nitrate from natural origin in meat products.

  2020cites this paper
• Role of Reactive Species in Destructions

  2020cites this paper
• Incorporation of polyphenolic peanut skin extracts and oregano essential oil into frankfurter-type sausage: effects on properties and shelf life

  2020cites this paper
• New Formulation towards Healthier Meat Products: Juniperus communis L. Essential Oil as Alternative for Sodium Nitrite in Dry Fermented Sausages

  2020cites this paper
• Identification and quantification of volatile toxic compounds in tequila

  2020cites this paper
• Reduction of Nitrite in Meat Products through the Application of Various Plant-Based Ingredients

  2020cites this paper
• Mass spectrometry for analysis of changes during food storage and processing.

  2020cites this paper
• Uncured-Labeled Meat Products Produced Using Plant-Derived Nitrates and Nitrites: Chemistry, Safety, and Regulatory Considerations.

  2019cites this paper
• Coriander essential oil as natural food additive improves quality and safety of cooked pork sausages with different nitrite levels.

  2019cites this paper
• Effects of Consumption of Meat and Processed Meat on Public Health

  2019cites this paper
• Analysis of 7 volatile N-nitrosamines in Chinese Sichuan salted vegetables by gas chromatography-tandem mass spectrometry coupled to modified QuEchERS extraction

  2019cites this paper
• Effect of pentoxifylline on kidney damage induced by nitrosamine in male rats

  2019influential citation