title: [Content of N-nitrosamines in smoked fish and canned food].
abstract: The composition and contents of major N-nitrosoamines (NA) in the edible part of herrings and rock trouts exposed to hot and cold smoking and in the Smoked fish in oil type cans were studied. Among NA, only N-nitrosodimethylamine (NDMA) and N-nitrosodiethylamine (NDEA) were detected in all samples. In the cold-smoked fish, the levels of NDMA and NDEA were higher than in the hot smoked fish and cans. Of all the samples, only those of cold smoked herrings and rock trouts had standardized NDMA concentration that was greater than the standard limitation and equal to 3.48 and 3.74 mukg/kg.
authors.forename: I N
authors.initials: IN
authors.lastname: Kim
authors.forename: G N
authors.initials: GN
authors.lastname: Kim
authors.forename: L V
authors.initials: LV
authors.lastname: Krivosheeva
authors.forename: I A
authors.initials: IA
authors.lastname: Khitrovo
mesh_terms: D000818:Animals; D002273:Carcinogens / Q000009:adverse effects* / Q000493:pharmacokinetics*; D005399:Fishes / Q000378:metabolism*; D005519:Food Preservation; D005524:Food Technology / Q000379:methods* / Q000592:standards; D006801:Humans; D009369:Neoplasms / Q000139:chemically induced* / Q000517:prevention & control; D009602:Nitrosamines / Q000009:adverse effects* / Q000493:pharmacokinetics*; D009784:Occupational Diseases / Q000139:chemically induced* / Q000517:prevention & control
chemical_list: D002273:Carcinogens; D009602:Nitrosamines