Effects of temperature, length of storage, and technological processes on the formation of N-nitrosamines in liver pâté

Jurak, G. and Bošnir, J. and Puntarić, D. and Pavlinić-Prokurica, I. and Šmit, Z. and Medić, H. and Puntarić, I. and Puntarić, E. (2013) Effects of temperature, length of storage, and technological processes on the formation of N-nitrosamines in liver pâté. Acta Alimentaria, 42 (4). pp. 481-494. ISSN 0139-3006

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Abstract

The aim of the study was to determine the possible presence of N-nitrosamines in liver pâtés available on the Croatian market and to compare them with a liver pâté from the EU market. In addition, the effects of temperature and length of storage on N-nitrosamine concentrations were assessed. A total of 630 samples were randomly chosen. Thirty samples of each were analysed immediately upon sampling, whereas another 30 samples were stored for 5 and 10 days at 4 °C, 22 °C and 37 °C, respectively. In the samples stored at 4 °C, the mean total N-nitrosamine level was 1.3–6.8 μg kg−1 on day 5 and 1.0–5.0 μg kg−1 on day 10. In the samples stored at 22 °C, the mean total N-nitrosamine level was 3.6–9.3 μg kg−1/ (day 0), 11.9–24.5 μg kg−1/ on day 5, and 22.7–32.3 μg kg−1/ on day 10. In the samples stored at 37 °C, the mean total N-nitrosamine level was 104.9–231.1 μg kg−1 (day 5) and 801.3–1329.0 μg kg−1 (day 10). Temperature and length of storage were found to be associated with the formation of N-nitrosamines in meat products, but carcinogenic N-diethylnitrosamine (diEt) in particular, accidentally or not, was not present at all in the products originating from the EU.

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