This study was supported in part by Grant No. 1 R01 CAA26576-02, Awarded by the National Cancer Institute, DHEW.
Formation of N-Nitrosamines in Gid-deed
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 48, Issue 2, pages 329–331, March 1983
How to Cite
EL-MABSOUT, Y. E., GRAY, J. I., ZYLEMA, B. and MANDAGERE, A. K. (1983), Formation of N-Nitrosamines in Gid-deed. Journal of Food Science, 48: 329–331. doi: 10.1111/j.1365-2621.1983.tb10736.x
Michigan Agriculture Experiment Station Journal Article No. 10607.
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 10/18/82; revised 12/13/82; accepted 12/24/82.
Gid-deed is a traditional Libyan food product which is prepared in most households by heavily salting lamb meat and then sun-drying. Nitrates and nitrites are not intentionally added to the product, although nitrate may be present as an impurity in the salt and thus incidentally added in the salting step. In this study, presumptive N-nitrosamine levels in gid-deed samples prepared with rock salt, refined salt, refined salt plus nitrite, and refined salt plus nitrate are reported. Similarly, four gid-deed samples prepared in Libya were also analyzed. The content of free proline and sarcosine was also determined since these amino acids have been implicated as precursors of N-nitrosopyrrolidine and N-nitrosodimethylamine, respectively.