Volatile N-nitrosamines in Spanish commercial meat products and in fermented sausages prepared with different ingoing amounts of nitrate and nitrite.

Autor:	Hospital XF; Food Technology Department, Veterinary Faculty, Complutense University of Madrid, 28040, Madrid, Spain., Fernández M; Food Technology Department, Veterinary Faculty, Complutense University of Madrid, 28040, Madrid, Spain., Morales P; Nutrition and Food Science Departmental Section, Veterinary Faculty, Complutense University of Madrid, 28040, Madrid, Spain., Alba C; Nutrition and Food Science Departmental Section, Veterinary Faculty, Complutense University of Madrid, 28040, Madrid, Spain., Haza AI; Nutrition and Food Science Departmental Section, Veterinary Faculty, Complutense University of Madrid, 28040, Madrid, Spain., Hierro E; Food Technology Department, Veterinary Faculty, Complutense University of Madrid, 28040, Madrid, Spain.
Jazyk:	angličtina
Zdroj:	Heliyon [Heliyon] 2024 Sep 05; Vol. 10 (17), pp. e37487. Date of Electronic Publication: 2024 Sep 05 (Print Publication: 2024).
DOI:	10.1016/j.heliyon.2024.e37487
Abstrakt:	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. Competing Interests: The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper. (© 2024 The Authors. Published by Elsevier Ltd.)
Databáze:	MEDLINE
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