Gorelova N D, Dikun P P, Emshanova A V, Nazarova Z A
Vopr Onkol. 1976;22(9):71-4.
Under study was the content of total nitrosoamines in chiloed and bloated cod prepared by three ways: 1) by common bloating with fire-wood smoke; 2) by sawdust cold smoke (produced by means of a smoke generator) in thermal treatment with gas combustion products; 3) by the smoking fluid "Vakhtol" also in thermal treatment with gas combustion products. The common bloating resulted in the appearance of large amounts of total nitrosoamines in the foodstuff (from 200 to 900 mKg/Kg). Fish treatment with sawdust smoke would cause an insignificant increase in the content of these agents only in some cases. Whereas an application of the smoking fluid fails to produce any increase in nitrosoamines content. The use of wood-fire smoke for bloating Trachurus did not change its nitrosoamines content at all. The content of nitrosoamines was found to depend also on the duration of cod preservation in a frozen state.
1）用木柴烟熏进行普通膨胀；2）在气体燃烧产物的热处理中用锯末冷熏（通过烟雾发生器产生）；3）同样在气体燃烧产物的热处理中使用烟熏液“Vakhtol”。普通膨胀导致食品中出现大量总亚硝胺（200至900毫克/千克）。仅在某些情况下，用锯末烟熏处理鱼会使这些物质的含量略有增加。而使用烟熏液不会使亚硝胺含量增加。用木柴烟熏来膨胀竹荚鱼根本不会改变其亚硝胺含量。还发现亚硝胺的含量也取决于鳕鱼在冷冻状态下的保存时间。
