Zhukova G F, Bershova T M, Kornienko A V, Taranovich G A
Vopr Pitan. 1983 Jul-Aug(4):66-8.
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.
对蛋白质制品以及使用这些制品生产的香肠中的致癌性N-亚硝胺含量进行了测定。向日葵蛋白、大豆蛋白和酪蛋白的分离物以及使用上述蛋白质生产的香肠，其亚硝胺含量与对照样品并无差异。然而，在鱼蛋白分离物中检测到高达6微克/千克的N-亚硝基二甲胺。使用鱼蛋白生产的香肠中的亚硝胺含量似乎高于对照。
