Determination of Four Volatile N-nitrosamines in the Process of Chinese Preserved Meat

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/).

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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  -