Presence of N-nitrosamines in canned liver patty.
The presence of N-nitrosamines was determined in samples of industrially manufactured liver patty stored at different temperatures for a variable period of time. Sample preparation included steam distillation and extraction of redistilled samples with dichlormethane. The extracts were analyzed by a gas chromatography--mass spectrometry system (GC-MS-SIM). Study results expressed as total N-nitrosamines, including methylethyl-, diethyl- and dibutyl-N-nitrosamines, ranged from 0.0008 to 2.997 mg/kg, which significantly exceeded the recommended value of 0.002 mg/kg. The increase in the formation of N-nitrosamines was directly dependent on the length and temperature of product storage.
Bosnir
Jasna
J
Department of Health Ecology, Public Health Institute, Zagreb, Croatia.
Smit
Zdenko
Z
Puntarić
Dinko
D
Horvat
Tomislav
T
Klarić
Maja
M
Simić
Spomenka
S
Zorić
Ivan
I
D000818:Animals; D002273:Carcinogens / Q000032:analysis*; D017523:Croatia; D008099:Liver; D008461:Meat Products / Q000032:analysis*; D009602:Nitrosamines / Q000032:analysis*
D002273:Carcinogens; D009602:Nitrosamines