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| Effects of Curing Agents on Residual Nitrite Contents and N-nitrosamine Formation in Cooked Ham |
| SUN Jing;HUAN Yanjun;LU Ruiqi;ZHAN Wenyuan;YU Peng |
| The State Key Laboratory of Storage and processing of agricultural products, School of Food Science and Technology, Jiangnan University, Jiangsu Wuxi 214122, China |
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Abstract In order to study the effect of curing agents on residual nitrite contents and the formation of N-nitrosodiethylamine (NDEA) in cooked ham, sodium ascorbic and phosphate were added during the curing process, respectively. The changes of concentrations of NDEA as well as nitrite in cooked ham were determined. With the increase of sodium ascorbic contents, the concentrations of NDEA significantly decreased under p<0.05. Residual nitrite contents also significantly decreased. Residual nitrite contents gradually increased with the addition of STPP, however, nitrite contents increased slowly with the increase of added STPP contents. To an extent, the levels of NDEA formation increased in cooked ham.
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2008, Vol. 22 
