- Tytuł:
-
Study of formation of volatile N-nitrosoamines in zulaw, gouda and edam cheese
Badanie tworzenia sie lotnych N-nitrozoamin w serach typu zulawski, gouda i edamski - Autorzy:
-
Smiechowska, M.
Przybylowski, P.
Kowalski, B. - Powiązania:
- https://bibliotekanauki.pl/articles/1372426.pdf
- Data publikacji:
- 1994
- Wydawca:
- Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie
- Tematy:
-
przetwory mleczne
sery
zywnosc
ser gouda
N-nitrozoaminy
ser edamski
nitrozwiazki
ser zulawski - Opis:
- Zulaw, Gouda and Edam cheeses were produced in a cheese dairy with the use of diversified addition of KN0 3 to milk in the amount of: 0.00 - 0.01 - 0.02 %. Occurrence of N-nitrosodimethylamine (NDMA) in all cheeses at the level 0.04-3.79 µg/k:g can be regarded as common. However, in some samples there were found locally high concentrations of NDMA ranging from 18.94 to 168.80 µg/k:g. Variance analysis of NDMA content in all cheeses showed that the amount of KN0 3 additive to milk did not influence the quantity ofNDMA. On the other hand, it was proved that the formation ofNDMA in Zulaw cheese was connected with the duration of its ripening. The quantity of NDMA as a time function c:an be expressed by the equation y=a+bx (a=0.182; b=l.202x 10- 2; error probability = l.192x 10- 1) which is met for about 40 % of observed NDMA content variability in Zulaw cheese. The formation of N-nitrosodiethylamine (NDEA1 N-nitrosodipropylamine (NDEA1 N-nitrosodibutylamine (NDBA1 N-nitrosopiperidine (N-PIP), N-nitrosopyrrolidine (N-PYR) and N-nitrosomorpholine (N-MOR) was occasional and was not related with KN0 3 additive to milk but rather with the degree of cheese ripeness. During the experiments a certain N-nitroso compound was found in Gouda and Edam cheese which has not been described so far and the retention time of which was between those ofNDEA and NDPA.
- Źródło:
-
Polish Journal of Food and Nutrition Sciences; 1994, 03, 3; 71-80
1230-0322
2083-6007 - Pojawia się w:
- Polish Journal of Food and Nutrition Sciences
- Dostawca treści:
- Biblioteka Nauki
Artykuł