Liha töötlemine
36). The amount of
also been reported. Some of the most N-nitrosamines in meat products depends
important are N-nitrosoaminoacids, such as on many variables, such as the amount of
N-nitrososarcosine and N-nitrosothiazo- added and residual nitrite, processing condi-
lidine-4-carboxylic acid; hydroxylated N- tions, the amount of lean meat in the product,
nitrosamines; N-nitroso sugar amino acids; heating if any, and the presence of catalysts
and N-nitrosamides, such as N-nitrosoureas, or inhibitors (Hotchkiss and Vecchio 1985;
N-nitrosoguanidines, and N-nitrosopeptides Walker 1990). A database with the nitrosa-
(Pegg and Shahidi 2000). mine content in 297 food items from 23
Nitrite is the main additive used as a pre- countries was recently created with the aim
servative in cured meats because of its pow- of facilitating the quantification of dietary
annaabi.ee 
