Abstract
ABSTRACTChicken frankfurters, prepared with various levels of sodium nitrite (0, 20, 40, 60, 100, and 156 ppm) were heated either in a microwave oven, boiled or broiled and then analyzed for N‐nitrosamines. As expected, “apparent” N‐nitrosamine levels increased with increasing concentrations of sodium nitrite. The effect of the various heating procedures on N‐nitrosamine formation was inconclusive, due possibly to the low levels of “apparent” N‐nitrosamines present. The two most common N‐nitrosamines present appeared to be N‐nitrosodimethylamine and N‐nitrosomorpholine. However, only in the frankfurter samples prepared with 156 ppm nitrite was the presence of N‐nitrosomorpholine confirmed by mass spectrometry.
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