[N-nitrosamine content in sausage products manufactured using protein preparations].

The content of carcinogenous N-nitrosamines was measured in protein preparations and sausages manufactured with the use of these preparations. Isolates from sunflower and soybean proteins and casein as well as sausages manufactured with the use of the indicated proteins did not differ from control samples as regards the content of nitrosamines. However, up to 6 micrograms/kg N-nitrosodimethylamine was detected in fish protein isolates. The content of nitrosamines in sausages manufactured with the use of fish protein appeared to be higher than in control.