title: [The effect of thiamine, riboflavin, nicotinamide and ascorbic acid on the formation of nitrosamines in meat products].
abstract: The data are presented on the content of nitrosamines in meat products prepared according to traditional technology versus the use of water-soluble vitamins and their complex. It is shown that the enrichment of sausage products and canned meat with thiamine, riboflavin, nicotinamide and ascorbic acid is conducive to better hygienic parameters of the products, with lower content of nitrosamines (from 29.4 to 72.6%) as compared to meat products prepared according to the traditional technology.
authors.forename: G F
authors.initials: GF
authors.lastname: Zhukova
authors.forename: V M
authors.initials: VM
authors.lastname: Pozniakovsliĭ
authors.forename: L A
authors.initials: LA
authors.lastname: Egorchenkova
authors.forename: E A
authors.initials: EA
authors.lastname: Maslova
authors.forename: A V
authors.initials: AV
authors.lastname: Panin
authors.forename: V B
authors.initials: VB
authors.lastname: Spirichev
mesh_terms: D001205:Ascorbic Acid; D004336:Drug Antagonism; D005511:Food Handling; D008460:Meat; D008461:Meat Products; D009536:Niacinamide; D009602:Nitrosamines / Q000138:chemical synthesis*; D013831:Thiamine
chemical_list: D009602:Nitrosamines; D009536:Niacinamide; D001205:Ascorbic Acid; D013831:Thiamine
vernacular_title: Vliianie tiamina, riboflavina, nikotinamida i askorbinovoĭ kisloty na obrazovanie nitrozaminov v miasnykh produktakh.