Volatile N-nitrosamines in processed meat products and salami from Turkey
Yazarlar (2)
Doç. Dr. Sena ÖZBAY
Aksaray Üniversitesi, Türkiye
Ankara Üniversitesi, Türkiye
| Makale Türü | Özgün Makale |
| Makale Alt Türü | SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale |
| Dergi Adı | Food Additives and Contaminants Part B Surveillance |
| Dergi ISSN | 1939-3210 Wos Dergi Scopus Dergi |
| Dergi Tarandığı Indeksler | SCI-Expanded |
| Dergi Grubu | Q2 |
| Makale Dili | İngilizce |
| Basım Tarihi | 04-2021 |
| Cilt No | 14 |
| Sayı | 2 |
| Sayfalar | 110 / 114 |
| DOI Numarası | 10.1080/19393210.2021.1885502 |
| Makale Linki | http://dx.doi.org/10.1080/19393210.2021.1885502 |
| Özet |
| N-nitrosamines are harmful components that can be formed in processed meat products. Due to its production technique, salami is an important meat product in terms of volatile N-nitrosamines. In this regard, the presence of volatile N-nitrosamines, which may pose a risk for human health, was investigated in salami. N-nitrosamines were extracted from the salami and determined with a validated GC-MS method. Accordingly, the analysed samples of salami contained 7.86-29.11 ppb total volatile N-nitrosamines. The salami brand affected the type and level of N-nitrosamines (P <,005). |
| Anahtar Kelimeler |
| Nitrosamine | GC-MS | salami | meat | meat products |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| WoS | 19 |
| SCOPUS | 22 |
| Google Scholar | 29 |