Izvorni znanstveni članak
Nitrites and nitrates as precursors of N-nitrosamines in canned liver patties
Iva Pavlinić Prokurica
; Hrvatski centar za poljoprivredu, hranu i selo, Hondlova 2/11, 10 000 Zagreb
M. Bevardi
; Zavod za javno zdravstvo Andrija Štampar, Mirogojska 16, 10 000 Zagreb
Helga Medić
; Prehrambeno-biotehnološki fakultet, Pierottijeva 6, 10 000 Zagreb
Sanja Vidaček
; Prehrambeno-biotehnološki fakultet, Pierottijeva 6, 10 000 Zagreb
Nives Marušić
; Prehrambeno-biotehnološki fakultet, Pierottijeva 6, 10 000 Zagreb
Sanja Kolarić Kravar
; Državni inspektorat, Petračićeva 4, 10 000 Zagreb
Sažetak
Nitrites and nitrates are used as curing agents in meat products and they are very important not only as preservatives, but also for color
and flavor formation. They are growth inhibitors of Clostridium botulinum. N-nitrosamines are carcinogenic and toxic compounds
that can occur in meat and meat products as the reaction product of nitrite with proteins of meat after the meat or meat products
were added nitrites, and nitrates as preservatives. N-nitrosamines’ harm has been proved in many scientific papers published over the
last 30-odd years, and therefore requires a constant systematic control of the presence of N-nitrosamines since meat and meat products
as the main source of proteins form a large share of food to the adult population and children. In the Republic of Croatia, such
control is not implemented, as well as in the previous legislation there was not prescribed a maximum allowable concentration (MAC).
Identification and quantification of sodium nitrites and nitrates were done by High Performance Liquid Chromatography-HPLC with
DAD detector series 1200 (Agilent). The presence of N-nitrosamines was determined by gas chromatography and mass spectrometry
system (GC-MS-SIM). The obtained results were ranging from 0.0001 mg/kg to 0.0099 mg/kg.
Ključne riječi
nitrite; nitrate; N-nitrosamines; canned liver patty
Hrčak ID:
66430
URI
Datum izdavanja:
1.12.2010.
Posjeta: 11.296 *