Abstract
The effects of system composition and processing conditions on the formation of mutagenic reaction products (ethylnitrolic acid and 1,4-dinitro-2-methylpyrrole) from the reaction of potassium sorbate and sodium nitrite were investigated in model systems resembling meat products, using gas chromatography–mass spectrometry and high perfomance liquid chromatography. It was observed that 1,4-dinitro-2-methylpyrrole formation was precluded when ascorbic acid or cysteine were present. Ethylnitrolic acid was detected in all systems studied after heating at 35 or 60°C. Results highlight the need for minimizing the combined use of nitrites and sorbates in food products.
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