title: [Volatile N-nitrosamines in sausage products].
abstract: The authors studied the content of volatile N-nitrosamines (NA) in the most common sausage products. It was established that the total content of NA in sausage products is not high and ranges from trace amounts up to 10 micrograms/kg product. The allowable doses of nitrite in the sausage manufacture being low, no relationship was discovered between the content of NA and residual nitrite in meat products.
mesh_terms: D000818:Animals; D002849:Chromatography, Gas / Q000379:methods; D002855:Chromatography, Thin Layer / Q000379:methods; D005506:Food Contamination / Q000032:analysis*; D008460:Meat / Q000032:analysis*; D008461:Meat Products / Q000032:analysis*; D009573:Nitrites / Q000032:analysis; D009602:Nitrosamines / Q000032:analysis* / Q000302:isolation & purification; D014586:USSR; D014835:Volatilization
chemical_list: D009573:Nitrites; D009602:Nitrosamines
vernacular_title: Letuchie N-nitrozaminy v kolbasnykh izdeliiakh.