effect of different storage conditions on n-nitrosamine content in ...

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320A B CNDMANDMAinternal standardNPIPA B CNDMANPIPNDBANDBANPIPA B CNDMANPIPNDMANPIPFig.1. GC-TEA chromatograms <strong>of</strong> three edible <strong>of</strong>fals processed meat productsanalyzed A – on purchase day, B – after <strong>storage</strong> for 72 h at 4-8 0 C, C – after <strong>storage</strong> for72 h at 4-8 0 C and 24 h at room temperature.
321Table 1Mean concentrations (µg/kg) <strong>of</strong> seven volatile N-nitrosaminesin studied meat products stored in <strong>different</strong> <strong>conditions</strong> (mean <strong>of</strong> 18 samples)purchaseday72 hat 4-8 0 Cplus 24 hat 22-26 0 CNDMA NDEA NDPA NDBA NPIP NPYR NMOR TN0.02 - - - - - - 0.022.8 1 - - 0.5 4.2 - 0.4 7.9 11.1 1, 2 - - 0.8 4.6 1.8 - 8.3 1NDMA - N-nitrosodimethylamine, NDEA – N-nitrosodiethylamine, NDPA – N-nitrosodipropylamine, NDBA – N-nitrosodibutylamine, NPIP – N-nitrosopiperidine,NPYR – N-nitrosopirrolidine, NMOR – N-nitrosomorpholine, TN – total N-nitrosamines1 – significantly <strong>different</strong> at P
Page 1 and 2: Bull. Vet. Inst. Pulawy 46, 317-324
Page 3: 319known amounts of</strong
Page 7 and 8: 323formation of N-

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