Nitrozarea aminelor din produse de carne şi elaborarea metodelor de inhibiție în formarea N-nitrozaminelor [Articol]

Abstract

The piperidine nitrosation process which finds in meat products was studied, depending on the nitrites-ions concentration, the piperidine concentration and the pH of the medium.It has been established that concentration of piperidine aggrandisment leads to increase the rate of nitrosation.It was found that in the determination of kinetic law in fuction of pH 1.5-4.6, the speed piperidine nitrification process with nitrites-ions increases at the same time with [H+] growing.