engleski

Effects of temperature, length of storage, and technological processes on the formation of N-nitrosamines in liver pâté

Croatian market and to compare them with a liver pâté from the EU market. In addition, the effects of temperature and length of storage on N-nitrosamine concentrations were assessed. A total of 630 samples were randomly chosen. Thirty samples of each were analysed immediately upon sampling, whereas another 30 samples were stored for 5 and 10 days at 4 ºC, 22 ºC and 37 ºC, respectively. In the samples stored at 4 ºC, the mean total N-nitrosamine level was 1.3–6.8 μg kg–1 on day 5 and 1.0–5.0 μg kg–1 on day 10. In the samples stored at 22 ºC, the mean total N-nitrosamine level was 3.6–9.3 μg kg–1 (day 0), 11.9–24.5 μg kg–1 on day 5, and 22.7–32.3 μg kg–1 on day 10. In the samples stored at 37 ºC, the mean total N-nitrosamine level was 104.9–231.1 μg kg–1 (day 5) and 801.3–1329.0 μg kg–1 (day 10). Temperature and length of storage were found to be associated with the formation of N-nitrosamines in meat products, but carciongenic diEt in particular, accidentally or not, was not present at all in the products originating from the EU.

N-nitrosamines; diEt; meat products; liver pâté; temperature; storage

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