Zusammenfassung
Marinierter Hering, hergestellt mit Nitrat als Zusatzstoff, wurde auf Gehalt von Nitrat, Nitrit und flüchtige Nitrosamine untersucht. Der Gehalt von Nitrat war entweder ungefähr 10 mg/kg oder variierte von 35 bis 565 mg/kg. Der Gehalt von Nitrit war nicht meßbar oder niedrig (2 mg/kg). Mehrere Proben enthielten N-Nitrosodimethylamin bis 2.2 μg/ kg.
Summary
Samples of pickled herring prepared with nitrate as food additive were analyzed for nitrate, nitrite, and volatile nitrosamine contents. The nitrate content was either approximately 10 mg/kg or varied from 35 to 565 mg/kg. Nitrite was either not detected or the content was low (2 mg/kg). Several samples contained N-Nitrosodimethylamine, the highest amount found was 2.2 μg/kg.
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Pedersen, E., Meyland, I. Nitrate, nitrite, and volatile nitrosamines in pickled fish prepared with addition of nitrate. Z Lebensm Unters Forch 173, 359–361 (1981). https://doi.org/10.1007/BF01042055
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DOI: https://doi.org/10.1007/BF01042055