Nitrosamine contamination in raw frozen and thawed meat of various fish species, salted and with added sodium ascorbate.

Ksztaltowanie sie zawartosci zanieczyszczen nitrozoaminami miesa zróznicowanych gatunkowo ryb surowych, solonych, z askorbinianem sodu, mrozonych i rozmrozonych.

Type of article: Article

Summary

This research aimed at determining the level of nitrosamine contamination in meat from various species of fish and the effect of their habitat and mode of nutrition on this condition. Analysis revealed nitrosamine contamination of raw fish meat. The fish meat was subjected to subsequent phases of technological processes and then analysed. The analysis demonstrated variably decreasing nitrosamine levels depending on the applied factor, the process phase. Quantitative and qualitative analysis of chromatographs were carried out by comparing them with chromatographs of standard N-nitrosamine solutions.

Details

Original title: Ksztaltowanie sie zawartosci zanieczyszczen nitrozoaminami miesa zróznicowanych gatunkowo ryb surowych, solonych, z askorbinianem sodu, mrozonych i rozmrozonych.
Record ID : 2004-2883
Languages: Polish
Source: Chlodnictwo - vol. 39 - n. 5
Publication date: 2004
Document available for consultation in the library of the IIR headquarters only.

Links

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Indexing

Themes: Fish and fish product
Keywords: Thawing; Contamination; Amine; Frozen food; Fish