title: Presence of N-nitrosamines in canned liver patty.
abstract: 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.
authors.affiliation: Department of Health Ecology, Public Health Institute, Zagreb, Croatia.
authors.forename: Jasna
authors.initials: J
authors.lastname: Bosnir
authors.forename: Zdenko
authors.initials: Z
authors.lastname: Smit
authors.forename: Dinko
authors.initials: D
authors.lastname: Puntarić
authors.forename: Tomislav
authors.initials: T
authors.lastname: Horvat
authors.forename: Maja
authors.initials: M
authors.lastname: Klarić
authors.forename: Spomenka
authors.initials: S
authors.lastname: Simić
authors.forename: Ivan
authors.initials: I
authors.lastname: Zorić
mesh_terms: D000818:Animals; D002273:Carcinogens / Q000032:analysis*; D017523:Croatia; D008099:Liver; D008461:Meat Products / Q000032:analysis*; D009602:Nitrosamines / Q000032:analysis*
chemical_list: D002273:Carcinogens; D009602:Nitrosamines