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4-carboxylic acid, respectively, which, upon
Hot smoked sausages and smoked beef nitrosation, turn into N-nitrosothiazolidine
spreads usually contain below 1 ng/g, but and N-nitrosothiazolidine-4-carboxylic acid.
some black smoked products even have as In traditionally smoked fried bacon, the
much as 55 ng/g. According to data reviewed content of N-nitrosothiazolidine may be
by Simko (2002), the content of BaP in 10 about 5 ng/g (Ikins et al. 1986). In the
different kinds of smoked meat and meat presence of glycolaldehyde from smoke,
products ranged from 0.03 to 1.2 ng/g and 2 - (hydroxymethyl) - N - nitrosothiazolidine
was 17.1 ng/g in dark smoked meat products. and 2-(hydroxymethyl)-N-nitrosothiazoli-
In 1 g of flame-grilled sausages, 18 to 42 ng dine-4-carboxylic acid (HMNTCA) may be
BaP were found. This could be compared formed. In various cured smoked products,
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