Volatile amine production in uncured pork during storage
- 1 September 1975
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 26 (9) , 1371-1373
- https://doi.org/10.1002/jsfa.2740260916
Abstract
The concentration of volatile amines and the bacterial counts were determined in pork meat stored at −20, +5 and +20 °C. Amine formation appeared to be independent of bacterial growth until the count reached 109/cm2. The meat spoiled before the dimethylamine/trimethylamine content reached a concentration likely to yield a detectable amount of N‐nitrosodimethylamine in a cured product.This publication has 3 references indexed in Scilit:
- Influence of ascorbic acid and ph on the formation of n-nitrosodimethylamine in cured pork containing added dimethylamineJournal of the Science of Food and Agriculture, 1975
- The occurrence of volatile amines in uncured and cured pork meat and their possible role in nitrosamine formation in baconJournal of the Science of Food and Agriculture, 1974
- The separation of aliphatic amines in dilute aqueous solution by gas chromatography and application of this technique to the quantitative analysis of tri- and dimethylamine in fishJournal of the Science of Food and Agriculture, 1972