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| Changes in Nitrite and Diethylnitrosamine during Dry-Cured Duck Production |
| LUAN Ya;DING Zhan-sheng;HUAN Yan-jun;XU Wei-min |
| 1. School of Food Science and Technology, Jiangnan University, Wuxi 214122, China；
2. Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China |
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Abstract This study focused on changes in nitrite and diethylnitrosamine (NDEA) in dry-cured at different stages of
the production process and the effect of initial nitrite content and drying time on residual nitrite level and the formation
of diethylnitrosamine. Diethylnitrosamine was undetectable or at a minute level in raw meat and formed and accumulated
primarily at the curing stage. The contents of both nitrite and diethylnitrosamine showed a downtrend at the air-drying stage.
Furthermore, adding more nitrite to duck meat led to a notable increase in its residual level and diethylnitrosamine formation.
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2013, Vol. 27 
