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

Susan Strange Herrmann, Kit Granby, Lene Duedahl-Olesen

Research output: Contribution to journalJournal articleResearchpeer-review

634 Downloads (Pure)


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.
Original languageEnglish
JournalFood Chemistry
Pages (from-to)516-526
Number of pages11
Publication statusPublished - 2015


  • Ascorbyl palmitate
  • Erythorbic acid
  • Factorial design
  • Haem
  • Iron
  • Carboxylic acids
  • Meats
  • Nitrosamines
  • Inhibitory effect
  • Limit of quantifications
  • N-nitrosodimethylamine
  • Positive correlations
  • Thiazolidine-4-carboxylic acid
  • Tripolyphosphates
  • Palmitic acid


Dive into the research topics of 'Formation and mitigation of N-nitrosamines in nitrite preserved cooked sausages'. Together they form a unique fingerprint.

Cite this