Some nitrosoamino acids in bacon adipose tissue and their contribution to the total N-nitroso compound concentration
The levels of nitrosoamino acids and apparent total N-nitroso compounds in the adipose tissue of raw bacon have been examined. Nitrosoamino acids were detected in 80% of the samples in levels of up to 0.2 mg/kg. Apparent total N-nitroso compounds were present in all samples in concentrations of betw...
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| Veröffentlicht in: | Zeitschrift f r Lebensmittel-Untersuchung und -Forschung 1985-05, Vol.180 (5), p.379-383 |
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| container_title | Zeitschrift f r Lebensmittel-Untersuchung und -Forschung |
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| creator | Tricker, A.R Perkins, M.J Massey, R.C McWeeny, D.J |
| description | The levels of nitrosoamino acids and apparent total N-nitroso compounds in the adipose tissue of raw bacon have been examined. Nitrosoamino acids were detected in 80% of the samples in levels of up to 0.2 mg/kg. Apparent total N-nitroso compounds were present in all samples in concentrations of between 0.4 and 3.7 mg (N-NO)/kg. Nitrosoamino acids accounted for approximately only 1% of the apparent total N-nitroso compounds. The majority of the apparent total N-nitroso compounds in the adipose tissue were associated with the insoluble connective tissue fraction, with the remainder present as chloroform soluble species. |
| doi_str_mv | 10.1007/BF01027770 |
| format | Article |
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Nitrosoamino acids were detected in 80% of the samples in levels of up to 0.2 mg/kg. Apparent total N-nitroso compounds were present in all samples in concentrations of between 0.4 and 3.7 mg (N-NO)/kg. Nitrosoamino acids accounted for approximately only 1% of the apparent total N-nitroso compounds. The majority of the apparent total N-nitroso compounds in the adipose tissue were associated with the insoluble connective tissue fraction, with the remainder present as chloroform soluble species.</description><identifier>ISSN: 0044-3026</identifier><identifier>EISSN: 1438-2385</identifier><identifier>DOI: 10.1007/BF01027770</identifier><identifier>PMID: 4013520</identifier><identifier>CODEN: ZLUFAR</identifier><language>eng</language><publisher>Berlin: Springer</publisher><subject>adipose tissue ; Adipose Tissue - analysis ; Animals ; bacon ; Biological and medical sciences ; Food industries ; Fundamental and applied biological sciences. 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Nitrosoamino acids were detected in 80% of the samples in levels of up to 0.2 mg/kg. Apparent total N-nitroso compounds were present in all samples in concentrations of between 0.4 and 3.7 mg (N-NO)/kg. Nitrosoamino acids accounted for approximately only 1% of the apparent total N-nitroso compounds. The majority of the apparent total N-nitroso compounds in the adipose tissue were associated with the insoluble connective tissue fraction, with the remainder present as chloroform soluble species.</description><subject>adipose tissue</subject><subject>Adipose Tissue - analysis</subject><subject>Animals</subject><subject>bacon</subject><subject>Biological and medical sciences</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Meat - analysis</subject><subject>Meat and meat product industries</subject><subject>Meat Products - analysis</subject><subject>nitrosamines</subject><subject>Nitrosamines - analysis</subject><subject>nitroso compounds</subject><subject>Nitroso Compounds - analysis</subject><subject>Swine</subject><issn>0044-3026</issn><issn>1438-2385</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1985</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNpF0LFP3DAUBnCrooLj2oUd1UPFUCnl2Y4dZ6SoV5BO7UCZoxfHAaMkvtrOwH9fRxfBZNnv509PHyEXDL4zgOr6xw4Y8Kqq4APZsFLoggstT8gGoCwLAVydkfMYX5argPqUnJbAhOSwIenBj5ZOLgUfPY5u8hSN6yJ1E23R-Ili5w4-WppcjLOlOHU0PVsXaB6m4No5uaySX17zkXCgv4s1MJvx4Of8JWNjs8dFfyIfexyi_byeW_K4-_n39q7Y__l1f3uzL4wQMhUagEkjueorUwvRtrU2iqO0lnGJymoFvZK6xdJUklkmagOq1j3vurLV0ootuTrmHoL_N9uYmtFFY4cBJ-vn2FSK1XUuLsNvR2jy1jHYvjkEN2J4bRg0S8XNe8UZX66pczva7o2uneb513WO0eDQB5yMi2-sBl1ppTL7cmQ9-gafQiaPDzxnAAcp8lriP9aXjSk</recordid><startdate>198505</startdate><enddate>198505</enddate><creator>Tricker, A.R</creator><creator>Perkins, M.J</creator><creator>Massey, R.C</creator><creator>McWeeny, D.J</creator><general>Springer</general><scope>FBQ</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>198505</creationdate><title>Some nitrosoamino acids in bacon adipose tissue and their contribution to the total N-nitroso compound concentration</title><author>Tricker, A.R ; Perkins, M.J ; Massey, R.C ; McWeeny, D.J</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c335t-80015c526f7c933bb98c62a5ee125a6e860f658ba4c751e139c0698f2dd4b85e3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1985</creationdate><topic>adipose tissue</topic><topic>Adipose Tissue - analysis</topic><topic>Animals</topic><topic>bacon</topic><topic>Biological and medical sciences</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Meat - analysis</topic><topic>Meat and meat product industries</topic><topic>Meat Products - analysis</topic><topic>nitrosamines</topic><topic>Nitrosamines - analysis</topic><topic>nitroso compounds</topic><topic>Nitroso Compounds - analysis</topic><topic>Swine</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Tricker, A.R</creatorcontrib><creatorcontrib>Perkins, M.J</creatorcontrib><creatorcontrib>Massey, R.C</creatorcontrib><creatorcontrib>McWeeny, D.J</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Zeitschrift f r Lebensmittel-Untersuchung und -Forschung</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Tricker, A.R</au><au>Perkins, M.J</au><au>Massey, R.C</au><au>McWeeny, D.J</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Some nitrosoamino acids in bacon adipose tissue and their contribution to the total N-nitroso compound concentration</atitle><jtitle>Zeitschrift f r Lebensmittel-Untersuchung und -Forschung</jtitle><addtitle>Z Lebensm Unters Forsch</addtitle><date>1985-05</date><risdate>1985</risdate><volume>180</volume><issue>5</issue><spage>379</spage><epage>383</epage><pages>379-383</pages><issn>0044-3026</issn><eissn>1438-2385</eissn><coden>ZLUFAR</coden><abstract>The levels of nitrosoamino acids and apparent total N-nitroso compounds in the adipose tissue of raw bacon have been examined. Nitrosoamino acids were detected in 80% of the samples in levels of up to 0.2 mg/kg. Apparent total N-nitroso compounds were present in all samples in concentrations of between 0.4 and 3.7 mg (N-NO)/kg. Nitrosoamino acids accounted for approximately only 1% of the apparent total N-nitroso compounds. The majority of the apparent total N-nitroso compounds in the adipose tissue were associated with the insoluble connective tissue fraction, with the remainder present as chloroform soluble species.</abstract><cop>Berlin</cop><pub>Springer</pub><pmid>4013520</pmid><doi>10.1007/BF01027770</doi><tpages>5</tpages></addata></record> |
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| identifier | ISSN: 0044-3026 |
| ispartof | Zeitschrift f r Lebensmittel-Untersuchung und -Forschung, 1985-05, Vol.180 (5), p.379-383 |
| issn | 0044-3026 1438-2385 |
| language | eng |
| recordid | cdi_crossref_primary_10_1007_BF01027770 |
| source | MEDLINE; SpringerNature Complete Journals |
| subjects | adipose tissue Adipose Tissue - analysis Animals bacon Biological and medical sciences Food industries Fundamental and applied biological sciences. Psychology Meat - analysis Meat and meat product industries Meat Products - analysis nitrosamines Nitrosamines - analysis nitroso compounds Nitroso Compounds - analysis Swine |
| title | Some nitrosoamino acids in bacon adipose tissue and their contribution to the total N-nitroso compound concentration |
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