Determination of Four Volatile N-nitrosamines in the Process of Chinese Preserved Meat
Authors
Qingqing Zhu, Junping Wang, Shuangshuang Liu, Yan Zhang
Corresponding Author
Qingqing Zhu
Available Online April 2015.
- DOI
- 10.2991/mebe-15.2015.142How to use a DOI?
- Keywords
- N-nitrosamines; Chinese preserved meat; GC-MS.
- Abstract
N-nitrosamines (NAs) are harmful substances which have been detected in meat products. In this study, four NAs namely nnitrosodimethylamine (NDMA), n-nituosomethylethylamine (NMEA), n-nitrosodiethylamine (NDEA) and n-nitrosopoperdine (NPIP) was determined in the process of Chinese preserved meat. GC-MS was used to analyze NAs. At each product stage the generation of NDMA is the largest, especially at the baking stage.
- Copyright
- © 2015, the Authors. Published by Atlantis Press.
- Open Access
- This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).
Cite this article
TY - CONF AU - Qingqing Zhu AU - Junping Wang AU - Shuangshuang Liu AU - Yan Zhang PY - 2015/04 DA - 2015/04 TI - Determination of Four Volatile N-nitrosamines in the Process of Chinese Preserved Meat BT - Proceedings of the 2015 International Conference on Materials, Environmental and Biological Engineering PB - Atlantis Press SP - 618 EP - 621 SN - 2352-5401 UR - https://doi.org/10.2991/mebe-15.2015.142 DO - 10.2991/mebe-15.2015.142 ID - Zhu2015/04 ER -