著者
河村 太郎 堺 敬一 宮沢 文雄 和田 裕 伊藤 誉志男 谷村 顕雄
出版者
Japanese Society for Food Hygiene and Safety
雑誌
食品衛生学雑誌 (ISSN:00156426)
巻号頁・発行日
vol.12, no.5, pp.394-398, 1971-10-05 (Released:2010-03-01)
参考文献数
3
被引用文献数
6 6

Secondary amines are known as one of the precursors of nitrosamines which are potent carcinogenic compounds for human being and animals. Distribution and the contents of secondary amines in commercial foods, several kinds of meat, meat products and dairy products were described. Comparing the amounts of secondary amines in raw oods with the amounts in cooked or processed foods, it was proved that the contents of secondary amines in the cooked or processed foods increased markedly. So far as meats were concerned, whale meat showed the highest content of dimethylamine, while the meats of mutton, chicken, pork and beef contained less amount of dimethylamine with trace of diethylamine. Sausage showed larger amounts of dimethylamine than the contents in bacon and ham, because the materials of sausage consisted of pork, whale, mutton and tuna. In dairy products, modified powdered milk showed about five times as much dimethylamine as milk, while the contents in butter and processed cheese were trace. In the case of mackerel and cuttlefish, it was observed that boiled, roasted, canned or dried samples contained more amount of secondary amines than raw samples.

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@abe_death ★添加物表示無し「第二級アミン」肥料由来「亜硝酸塩」 第二級アミン量※?は資料目測 焼牛0.008?(μmole/g) 焼豚0.012? 焼鶏0.020? 焼羊0.045? 焼鯨0.212 鶏卵0.024※牛乳も同じ 鶉卵0.077※鶏卵の3倍なので文中誤り 資料>https://t.co/KLl7GySvEz

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