Abstract
The effect of cure ingredients on the nitrosation of dimethylamine was investigated in a model system containing sodium nitrite. The ingredients used were: sodium chloride, sodium nitrate, glucono‐δ‐lactone (GDL), sodium acid pyrophosphate (SAPP), sodium erythorbate (NaEry), sodium ascorbate (NaAsc), ascorbic acid (AscH) and sodium tripolyphosphate (STPP). Under conditions approximating those used in the processing of frankfurters, CDL by itself was found to increase the formation of dimethylnitrosamine (DMNA), whereas reductants reduced the amount formed. Of the reductants, NaAsc or NaEry, in combination with other cure ingredients have similar inhibitory activity. The use of NaCl, NaNO3 and SAPP had little or no effect on DMNA formation.
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