Formation of Nitrosamines in Nitrite-Treated Fish

Autor:	N.P. Sen, L. Schwinghamer, Dorothy C. Smith, Barbara Howsam
Rok vydání:	1970
Předmět:	chemistry.chemical_compound Preservative Chromatography chemistry Materials Chemistry food and beverages Fish Organic production Gas chromatography Canned fish Nitrite Sodium nitrite
Zdroj:	Canadian Institute of Food Technology Journal. 3:66-69
ISSN:	0008-3860
DOI:	10.1016/s0008-3860(70)74273-6
Popis:	An investigation of the formation of nitrosamines from the naturally occurring amines in fish and added nitrite (sometimes used as a preservative) was carried out. Eighteen samples of smoked, and 5 of canned fish were analysed after cooking with or without sodium nitrite (up to 200 ppm). The results indicate that certain kinds of fish, especially those rich in amines, can form dimethylnitrosamine (DMN) during cooking with nitrite. The identity of the DMN isolated from the fish samples was verified by both thin-layer and gas chromatography.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::a5e9ac8333bb670797026457a8b25467 https://doi.org/10.1016/s0008-3860(70)74273-6 Zobrazit plný text záznamu