Volatile N-nitrosamines in processed meat products and salami from Turkey

Özbay, Sena; Şireli, U. Tansel

Volatile N-nitrosamines in processed meat products and salami from Turkey

dc.authorid	0000-0001-6024-0805
dc.contributor.author	Özbay, Sena
dc.contributor.author	Şireli, U. Tansel
dc.date.accessioned	2021-05-17T11:28:17Z
dc.date.available	2021-05-17T11:28:17Z
dc.date.issued	2021
dc.department	Rektörlük
dc.description	Özbay, Sena ( Aksaray, Yazar )
dc.description.abstract	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).
dc.identifier.doi	10.1080/19393210.2021.1885502
dc.identifier.endpage	-	en_US
dc.identifier.issue	-	en_US
dc.identifier.pmid	33583352
dc.identifier.scopusquality	Q2
dc.identifier.startpage	-	en_US
dc.identifier.uri	https:/dx.doi.org/10.1080/19393210.2021.1885502
dc.identifier.uri	https://hdl.handle.net/20.500.12451/7957
dc.identifier.volume	-	en_US
dc.identifier.wos	WOS:000618249400001
dc.identifier.wosquality	Q2
dc.indekslendigikaynak	Web of Science
dc.indekslendigikaynak	Scopus
dc.indekslendigikaynak	PubMed
dc.language.iso	en
dc.publisher	Taylor & Francis
dc.relation.ispartof	Food Additives and Contaminants: Part B Surveillance
dc.relation.publicationcategory	Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rights	info:eu-repo/semantics/closedAccess
dc.subject	Nitrosamine
dc.subject	GC-MS
dc.subject	Salami
dc.subject	Meat
dc.subject	Meat Products
dc.title	Volatile N-nitrosamines in processed meat products and salami from Turkey
dc.type	Article