Occurrence of N‐nitrosodimethylamine in roasted Alaska pollock fillets during processing and storage and preliminary cancer risk assessment

• Published in: Journal of the Science of Food and Agriculture
• Main Authors: Sun, Yong, Jiang, Bing, Wang, Xiaoli, Liu, Nan, Yang, Min, Wang, Shanshan, Guo, Yingying, Zhou, Deqing
• Other Authors: National Key Research and Development Program of China
• Format: Article in Journal/Newspaper
• Language: English
• Published: Wiley 2023
• Subjects: alaska pollock; Alaska
• Online Access: http://dx.doi.org/10.1002/jsfa.12786; https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.12786

Abstract BACKGROUND Dried and salt‐fermented fish products are important sources of N ‐nitrosodimethylamine (NDMA) exposure for human. As a potent carcinogen, NDMA was frequently detected in roasted Alaska pollock fillet products (RPFs), which is among the most common fish products in China. Until now, the occurrence and development of NDMA and its precursors (nitrites, nitrates and dimethylamine) in RPFs during processing and storage were not well elucidated, and safety evaluation of this fish product is also urgently needed. RESULTS The presence of precursors in the raw material was verified and significant increase of nitrates and nitrites during processing was observed. NDMA was found generated during pre‐drying (3.7 μg kg −1 dry basis) and roasting (14.6 μg kg −1 dry basis) process. Continuous increase in NDMA content can also be found during storage, especially at higher storage temperature. The 95th percentile of Monte Carlo simulated cancer risk (3.73 × 10 −5 ) surpassed the WHO threshold (1.00 × 10 −5 ) and sensitivity analysis implies the risk was mainly attributable to NDMA level in RPFs. CONCLUSION The occurrence of NDMA in RFPs was mainly a result of endogenous factors originating in Alaska pollock during processing and storage rather than exogenous contamination, and temperature played a pivotal role. The preliminary risk assessment results suggest that long‐term consumption of RPFs would impose potential health risks for consumers. © 2023 Society of Chemical Industry.