Volatile N-nitrosamines in processed meat products and salami from Turkey
Yükleniyor...
Dosyalar
Tarih
2021
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Taylor & Francis
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
N-nitrosamines are harmful components that can be formed in processed meat products. Due to its production technique, salami is an important meat product in terms of volatile N-nitrosamines. In this regard, the presence of volatile N-nitrosamines, which may pose a risk for human health, was investigated in salami. N-nitrosamines were extracted from the salami and determined with a validated GC-MS method. Accordingly, the analysed samples of salami contained 7.86-29.11 ppb total volatile N-nitrosamines. The salami brand affected the type and level of N-nitrosamines (P <,005).
Açıklama
Özbay, Sena ( Aksaray, Yazar )
Anahtar Kelimeler
Nitrosamine, GC-MS, Salami, Meat, Meat Products
Kaynak
Food Additives and Contaminants: Part B Surveillance
WoS Q Değeri
Q2
Scopus Q Değeri
Q2
Cilt
-
Sayı
-
