Atlantic menhaden (Brevoortia tyrannus) mince and surimi as partial meat substitutes in frankfurters: Effect on N-nitrosamine formation

Studies were conducted to determine the feasibility of using Atlantic menhaden mince and surimi as partial meat substitutes for red meats in the formulation of frankfurters. The effects of the following factors on methylamine and volatile nitrosamine content in broiled frankfurters substituted with the menhaden were evaluated: fish form (washed and unwashed mince and surimi), percent substitution (15 and 50%), storage of fresh and frozen fish preprocessing (0-6 months), and refrigerated storage of frankfurters postprocessing (0-56 days). The overall results of these studies indicate that only trace levels of N-nitrosodimethylamine, the only volatile nitrosamine detected, were found in these frankfurters