Volatile nitrosamines in microwave‐cooked bacon
- 1 January 1990
- journal article
- research article
- Published by Taylor & Francis in Food Additives & Contaminants
- Vol. 7 (1) , 51-54
- https://doi.org/10.1080/02652039009373819
Abstract
Bacon was analysed for volatile nitrosamines after microwave cooking, and the results were compared with those obtained after frying bacon in a pan. Microwave cooking gave statistically significantly lower levels of all three volatile nitrosamines detected in the bacon. NPYR was found in all 20 samples fried in a pan, but in only five microwave‐cooked samples. The average volatile nitrosamine levels (μg/kg) in microwave‐cooked bacon and pan‐fried bacon were: NDMA, 0.3 and 1.2; NPIP, 0.04 and 0.2; NPYR, 0.1 and 4.5.Keywords
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