The effect of selected functional additives and heat treatment on nitrosamine content in pasteurized pork ham.

The influence of pasteurization and sodium chloride, sodium ascorbate, polyphosphates and sodium nitrite coupled with pasteurization on nitrosamine contents in pork was studied. Nitrosamines: dimethylonitrosamine (DMNA) and diethylonitrosamine (DENA) were extracted from raw material, distilled, condensed in an evaporator under lowered pressure and analyzed chromatographically. An inhibitory effect of NaCl and sodium ascorbate on volatile nitrosamines (DMNA and DENA) was seen. Adding solutions of polyphosphates to the meat caused a slight increase in nitrosamine contents, higher than noted with sodium chloride. The effect of these compounds on nitrosamine formation depended on the presence of polyphosphates and sodium nitrite in the brine. If the brine contained nitrites, the adverse effect of sodium ascorbate and NaCl on nitrosamine formation was weaker. Moreover, a strong inhibitory effect of pasteurization on DMNA and DENA formation was observed.