Effect of carbohydrate cryoprotecting agents on the formation of N-nitrosodimethylamine in surimi-meat frankfurters

Previous investigations of frankfuters substituted with Alaska pollock consistently showed that, after broiling, higher levels on N-nitrosodimethylamine (NDMA) were found in the surimi containing frankfurters compared to those containing the corresponding washed mince. This was apparent in the 50%, but not in the 15% substituted frankfurters. The addition of the cryoprotecting agents, sucrose and sorbitol, to the washed mince to make surimi was the major difference in the two forms of fish. Model system experiments carried out, first in an aqueous pH 5.8 buffer and second, in a 50% fish-meat simulated frankfurter system indicated that the combination of sucrose-sorbitol increased and fructose-sorbitol decreased NDMA formation. Frankfurters prepared with 50% washed mince and containing different carbohydrates showed that sucrose-sorbitol gave higher NDMA values than fructose-sorbitol, even though all the carbohydrates tested gave NDMA results higher than the control.