Formation of N-nitrosamines in microwaved versus skillet-fried bacon containing nitrite

• Published in: Food and chemical toxicology Vol. 27; no. 5; pp. 295 - 299
• Main Authors: Miller, B.J., Billedeau, S.M., Miller, D.W.
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 1989; New York, NY Elsevier Science
• Subjects: Animals; bacon; Biological and medical sciences; Cooking; Dietary Fats - analysis; Food Additives - analysis; food composition; Food industries; fried foods; Fundamental and applied biological sciences. Psychology; Hot Temperature; Meat - analysis; Meat and meat product industries; microwave cooking; Microwaves; nitrites; Nitrites - analysis; nitrogen; nitrosamines; Nitrosamines - analysis; Swine; NNA; GC-TEA; NDPA; MDL; MWB; FOB = fried-out bacon; MWBF; FOBF; NTHZ; NPIP; NDMA; NPYR; Assay; Gas chromatography; Cooking; Nitrites; Nitrosamine; Quality control; Microwave; Meat product; Poison; Chemical composition; Bacon; Comparative study
• ISSN: 0278-6915; 1873-6351
• DOI: 10.1016/0278-6915(89)90131-2

Differences in volatile N-nitrosamines (NNAs) found in nitrite-cured bacon cooked in an electric skillet and a microwave oven were determined. Samples of bacon were fried in an electric skillet at 171 and 206°C and in a standard microwave oven (rated at 700 W full power) for 45 and 75 sec/slice. The level of NNAs were determined in the cooked bacon and fried-out fat by using gas chromatography-thermal energy analysis. Both N-nitrosopyrrolidine (NPYR) and N-nitrosodimethylamine (NDMA) were detected in the fried-out bacon fat at levels up to 20.8 and 23.3 ng/g, respectively. The total NNAs (NDMA and NPYR) in the skillet-fried bacon was c. 11 ng/g for both the 171 and 206°C fried samples. No NNAs were detected in the bacon or fried-out fat after cooking in a microwave oven for 45 sec/slice. However, excessive cooking of the bacon in a microwave oven (75 sec/slice) does produce levels of NPYR up to 5 ng/g. The minimum detectable level of NPYR was 2.08 ng/g and that of NDMA was 0.76 ng/g. These results indicated that the method of cooking meats containing nitrite could affect the level of NNAs in the cooked product, thereby affecting the level of human exposure to NNAs.