Linked Life Data

1855852

Source:http://linkedlifedata.com/resource/pubmed/id/1855852

Statements in which the resource exists as a subject.
PredicateObject
rdf:type
lifeskim:mentions
pubmed:issue
105
pubmed:dateCreated
1991-8-29
pubmed:abstractText
Volatile N-nitrosamines in 32 commercial Japanese fish meal samples were analysed, and three compounds, N-nitrosodimethylamine, N-nitrosopyrrolidine and N-nitrosothiazolidine (NT), were detected. We also examined the mechanism of formation of NT during fish meal production. Both cysteamine and thiazolidine were found to be precursors of NT. The cysteamine content decreased during boiling and drying of the fish; but that of thiazolidine increased during boiling. N-Nitrosothiazolidine 4-carboxylic acid (NTCA) was formed in sardine meal after treatment with nitrogen dioxide gas, and the rate of formation of NT from NTCA added to sardine meal was as high as 10% when the meal was heated at 160 degrees C for 60 min. We propose two pathways for NT formation during fish meal manufacture: (1) cysteamine----thiazolidine----NT; and (2) cysteine----(thiazolidine 4-carboxylic acid)----NTCA----NT.
pubmed:language
eng
pubmed:journal
pubmed:citationSubset
IM
pubmed:chemical
pubmed:status
MEDLINE
pubmed:issn
0300-5038
pubmed:author
pubmed:issnType
Print
pubmed:owner
NLM
pubmed:authorsComplete
Y
pubmed:pagination
214-8
pubmed:dateRevised
2006-11-15
pubmed:meshHeading
pubmed:year
1991
pubmed:articleTitle
Volatile N-nitrosamines in fish meal, with special reference to the mechanism of formation of N-nitrosothiazolidine.
pubmed:affiliation
Technical Society of Fish Jelly Product, Tokyo, Japan.
pubmed:publicationType
Journal Article