title: N-nitroso compounds and polycyclic aromatic hydrocarbons in Icelandic smoked cured mutton.
abstract: Five samples of Icelandic smoked cured mutton were analysed for volatile N-nitrosamines, N- nitrosoamino acids, total N-nitroso content and several polycyclic aromatic hydrocarbons. Levels varied considerably from sample to sample but generally the levels of polycyclic aromatic hydrocarbons and N-nitrosamines (as judged by N- nitrosoproline , N- nitrosohydroxyproline and total N-nitroso content) varied in the same way. It is suggested that in this product the smoking procedure is responsible for both groups of contaminants and that the curing process is relatively unimportant.
mesh_terms: D000818:Animals; D005519:Food Preservation; D007055:Iceland; D008460:Meat / Q000032:analysis*; D009603:Nitroso Compounds / Q000032:analysis*; D011083:Polycyclic Compounds / Q000032:analysis*; D012756:Sheep; D012906:Smoke
chemical_list: D009603:Nitroso Compounds; D011083:Polycyclic Compounds; D012906:Smoke