N‐Nitrosodimethylamine Formation in Cooked Frankfurters Containing Alaska Pollock (Theragra chalcogramma) Mince and Surimi

ABSTRACT Studies were conducted to determine the feasibility of using Alaska pollock mince as a partial substitute for red meats in the formulation of frankfurters. Studies included the effects of fish form (unwashed and washed mince and surimi), percentage substitution (15 and 50) and five differen...

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Bibliographic Details
Published in:Journal of Food Science
Main Authors: FIDDLER, W., PENSABENE, J.W., GATES, R.A., HALE, M., JAHNCKE, M.
Format: Article in Journal/Newspaper
Language:English
Published: Wiley 1992
Subjects:
alaska pollock
Theragra chalcogramma
Alaska
Online Access:http://dx.doi.org/10.1111/j.1365-2621.1992.tb08044.x
https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.1992.tb08044.x
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1992.tb08044.x/fullpdf
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Summary:ABSTRACT Studies were conducted to determine the feasibility of using Alaska pollock mince as a partial substitute for red meats in the formulation of frankfurters. Studies included the effects of fish form (unwashed and washed mince and surimi), percentage substitution (15 and 50) and five different methods of cooking the fish‐meat franks on their N‐nitrosodimethylamine (NDMA) content. The amount of formed NDMA depended on the method of cooking. Broiling and frying generated the highest levels. Microwave and boiling generated the lowest levels of NDMA, which were equivalent to the level in uncooked franks. Broiling was observed to increase the amount of dimethyl‐and trimethylamine formed.

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