title: [Influence of fish smoking technology on nitrosamine concentration in them].
abstract: Under study was the content of total nitrosoamines in chiloed and bloated cod prepared by three ways: 1) by common bloating with fire-wood smoke; 2) by sawdust cold smoke (produced by means of a smoke generator) in thermal treatment with gas combustion products; 3) by the smoking fluid "Vakhtol" also in thermal treatment with gas combustion products. The common bloating resulted in the appearance of large amounts of total nitrosoamines in the foodstuff (from 200 to 900 mKg/Kg). Fish treatment with sawdust smoke would cause an insignificant increase in the content of these agents only in some cases. Whereas an application of the smoking fluid fails to produce any increase in nitrosoamines content. The use of wood-fire smoke for bloating Trachurus did not change its nitrosoamines content at all. The content of nitrosoamines was found to depend also on the duration of cod preservation in a frozen state.
mesh_terms: D000818:Animals; D005396:Fish Products / Q000032:analysis*; D005506:Food Contamination; D005519:Food Preservation / Q000379:methods*; D009602:Nitrosamines / Q000032:analysis*; D012906:Smoke
chemical_list: D009602:Nitrosamines; D012906:Smoke
vernacular_title: O vliianii tekhnologii kopcheniia ryby na soderzhanie v neĭ nitrozoaminov