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

• 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

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.