CHARACTERISTICS OF THE EFFECT OF STORAGE CONDITIONS ON THE QUANTITATIVE CONCENTRATION OF NITRATES IN FOOD PRODUCTS

Abstract

The results of the study of sources of nitrosamines entering food products are presented. HAs have been detected in various types of fish and fish products, and less HAs are found in fresh fish. It was established that the technological processing of fish leads to an increase in the concentration of NA in the samples. If DMNA is found most often and in relatively large quantities in fish products, which is formed not only from dimethylamine, oils and from various compounds that contain a dimethylamino group, then in Npir is often found in clear products, and the largest amount of it is found in bacon. In cooked sausages, the concentration of HA is, as a rule, somewhat lower than in smoked ones, and in fresh meat they are not detected. The content of nitrosamines in dairy, vegetable and some other products was determined. NAs are absent or found in small amounts in these products. Exceptions are soybean oil, pickles, and spinach that has been stored. In many products, the NA content is quite significant, especially in smoked and canned products. It is shown that a decrease in the basicity of the amine, an increase in temperature, reaction time, and the concentration of components increase the yield of HA.