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ARS Home » Research » Publications at this Location » Publication #36851
Title: NITROSAMINE FORMATION AND PENETRATION IN HAMS PROCESSED IN ELASTIC RUBBER NETTINGS: N-NITROSODIBUTYLAMINE AND N-NITROSODIBENZYLAMINE

Author
item Pensabene, John
item Fiddler, Walter
item Gates, Robert

Submitted to: Journal of Agricultural and Food Chemistry
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 5/12/1995
Publication Date: N/A
Citation: N/A

Interpretive Summary: N-Nitrosodibutylamine (NDBA) and N-nitrosodibenzylamine (NDBzA) have been detected on the outer surface of commercial boneless hams processed in rubber-containing elastic netting. A study was carried out on the penetration of these two nitrosamines and their secondary amine precursors into hams. Most of the NDBA and NDBzA was detected on the product surface. A predictive equation was developed indicating that a center cross-sectional slice contains approximately 16% of the amount of NDBzA found on the outer surface of the ham. The findings demonstrated the need for methods to eliminate or reduce nitrosamines in products employing this type of netting in their production.

Technical Abstract: N-Nitrosodibutylamine (NDBA) was previously detected on the outer surface of commercial boneless hams processed in elastic rubber nettings. More recently, N-nitrosodibenzylamine (NDBzA) has been reported in boneless ham products, reflecting a change in the formulation of the rubber used in the manufacture of the nettings. As a result, a study was carried out on the penetration of these two nitrosamines and their secondary amine precursors into hams. Most of the NDBA and NDBzA was detected in the first 1/2 inch from the surface, with a marked drop off (67-75%) after the first 1/4 inch, indicating that the nitrosamines were formed at the product surface in contact with the elastic rubber netting. Detectable levels of both nitrosamines were found at a depth of 1 1/4 inches. A gradual rather than a sharp decline was noted for both amines, DBA and DBzA, after the first 1/4 inch. A comparison of NDBzA values on the outer surface of the ham versus a center slice were also determined.