Sorbate-nitrite reactions in meat products

The effects of system composition and processing conditions on the formatio n of mutagenic reaction products (ethylnitrolic acid and 1,4-dinitro -2-met hylpyrrole) from the reaction of potassium sorbate and sodium nitrite were investigated in model systems resembling meat products, using gas chromatog raphy-mass spectrometry and high performance liquid chromatography. It was observed that 1,4-dinitro-2-methylpyrrole formation was precluded when asco rbic acid or cysteine were present. Ethylnitrolic acid was detected in all systems studied after heating at 35 or 60 degrees C. Results highlight the need for minimizing the combined use of nitrites and sorbates in food produ cts. (C) 1999 Published by Elsevier Science Ltd on behalf of the Canadian I nstitute of Food Science and Technology. All rights reserved.