N‐Nitrosothiazolidine and its 4‐Carboxylic Acid in Frankfurters Containing Alaska Pollock

ABSTRACT In marine fish of the gadoid family trimethylamine oxide can decompose to formaldehyde. It can then react with cysteine and cysteamine, that may in turn react with nitrite, if present, to form N‐nitrosothia‐zolidine‐4‐carboxylic acid (NTHZC) and N‐nitrosothiazolidine (NTHZ). The NTHZC and N...

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Bibliographic Details
Published in:Journal of Food Science
Main Authors: PENSABENE, JOHN W., FIDDLER, WALTER, GATES, ROBERT A., HALE, MALCOLM, JAHNCKE, MICHAEL, GOOCH, JAN
Format: Article in Journal/Newspaper
Language:English
Published: Wiley 1991
Subjects:
alaska pollock
Alaska
Online Access:http://dx.doi.org/10.1111/j.1365-2621.1991.tb14655.x
https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.1991.tb14655.x
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1991.tb14655.x/fullpdf
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Summary:ABSTRACT In marine fish of the gadoid family trimethylamine oxide can decompose to formaldehyde. It can then react with cysteine and cysteamine, that may in turn react with nitrite, if present, to form N‐nitrosothia‐zolidine‐4‐carboxylic acid (NTHZC) and N‐nitrosothiazolidine (NTHZ). The NTHZC and NTHZ content of Alaska pollock surimi‐meat frankfurters were similar to or lower than those found in an all‐meat control, even at 50% substitution. No correlation was found between age of the fish protein prior to processing into surimi meat frankfurters and any measured variables.

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