engleski

Influence of temperature, length of storage and technological factors on the formation of N– nitrosamines in meat products

Aim: Nitrosamines are carcinogenic compounds that may occur in meat and meat products which are added as preservatives, nitrites or nitrates. In the Republic of Croatia are legislative prescribed maximum levels for these compounds, or no permanent carried out systematic controls in the presence of N - nitrosamines. The aim of the study was to determine whether there are and where the concentration of N-nitrosamines in the liver pate that are on the market in our country and to compare them with liver pate in the EU market, and whether the concentration associated with the temperature and length storage and technological processes. Material and Methods: Samples of liver pate two Croatian producer and one originating from the European Union. Randomly selected by 210 of each manufacturer. The 30 samples was kept at room temperature (22°C) and analyzed immediately after sampling, while 30 samples guarded 5 or 10 days at 4 ºC, 22ºC and 37ºC. After proper preparation, the samples were analyzed by gas chromatography-related system and mass spectrometry (GC-MS-SIM). The detection limit was 0.1 mg/kg. N-nitrosamines were determined by collective and individual (diEt, EtMet, morfoline, diProp, piperidine and diBut). Results: Mean total aggregate value of N-nitrosamines samples stored at 4°C, ranged after 5 days from 1.3 to 6.8, and after 10 days from 1.0 to 5.0 mg/kg. Mean values of N-nitrosamines samples kept at 22°C, they moved on the day of sampling from 3.6 to 9.3 mg/kg, after 5 days 11.9 to 24.5 mg/kg, and after 10 days from 22.7 to 32.3 mg/kg. Causes kept at 37°C after 5 were on the mean value of N-nitrosamines from 104.9 to 231.1 mg/kg, and after 10 days from 801.3 to 1329.0 mg/kg. Non-parametric Wilcoxon analysis considering different storage temperatures resulted in statistically significant differences in the concentrations of the event Diet , the EtMet and morpholine (p <0.01). Statistically significant differences in concentrations due to different storage period were found in the Diet, EtMet, morpholine, diProp, piperidine exceptions are made up of cancerous Diet concentration in samples of the EU (Austrian) producers who were below the level of detection in all The temperature and all periods storage. The method of principal components analysis (PCA) showed that the concentrations of carcinogenic Diet in samples pate Manufacturer 1 Croatian origin greatest impact was the temperature 37°C , the samples Manufacturer 2 Croatian origin temperature of 22°C , while the samples Manufacturer 3 EU origin (A) Diet is not analyzed nor in one of temperature and length of storage (p <0.05). Conclusions: It was found that the temperature and storage time indeed associated with the development of N - nitrosamines in meat products. This is particularly evident where the products are stored at room temperature and higher. Various technological processes of production obviously affect the concentration of N-nitrosamines, especially carcinogenic Diet, which incidentally or not at all in products originating in the EU.

N - nitrosamines; diet; meat products; liver pate; temperature; storage

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