|
|
|
| The Effects of Cooking Process on N-nitrosodiethylamine (NDEA) Formation in Cooked Ham |
| SUN Jing;HUAN Yanjun;DONG Sainan |
| 1.School of Food Science and Technology, Jiangnan University, JiangsuWuxi 214122, China; 2. School of Chemical and Material Engineering, Jiangnan University, JiangsuWuxi 214122, China |
|
|
|
|
Abstract In this paper, the contents of nitrosodiethylamine (NDEA) in cooked ham were determined by gas chromatography and high-resolution mass spectrometry. The effects of cooking temperature as well as cooking time on NDEA formation in cooked ham were studied. The changes of free amino acids concentrations and its correlation with the formation of NDEA were also analyzed. The results showed that there were few amounts of NDEA in the range from 50℃ to 60℃. As the cooking temperature reached 70℃ or above, the contents of NDEA increased with the increase of temperature. When the samples were cooked below 100 min, the levels of NDEA gradually increased with the increase of cooking time and then stayed stabile above 100 min. Both the cooking temperature and time positively correlated with the formation of NDEA under p<0.05, indicating that cooking temperature and time were important factors affecting the formation of NDEA. The correlation analysis showed that the contents of amino acids of Aspartic acid, Glycin, Threoninie, Arginine, Alanine as well as Tyrosine in cooked ham were positively correlated with the formation of NDEA (the correlation coefficient r ranged from 0.69 to 0.80).
|
|
|
|
|
|
|
|
|
|
|
2008, Vol. 22 
