kõrgema temperatuurini kui tailiha. Mikroorganismid võivad ka võtta osa nitrosoamiinde moodustamises erineval moel nitriti ja nitraati redutseerimine, proteiinide lagundamine amiinideks ja aminohapeteks, nitrosoamiinide teket soodustavate ensüümide moodustamine, sobiliku pH tase loomine. Nitrosoamiinide tüübid: N-nitrosodimethylamine (NDMA) N-nitrosodiethylamine (NDEA) N-nitrosodipropylamine (NDPA) N-nitrosodibutylamine (NDBA) N-nitrosopiperidine (NPIP) N-nitrosopyrrolidine (NPYR) Uuriti nitrosoamiinide teket sea tailihas,nis oli eelenvalt peenestatud ja segatud soolveega 10% (sool 2% ja fosfaat0,3%), lihale oli lisatud erinevad nitriti kogused (ilma, 120 või 480 mg/kg) ning proliini ja hüdroksüproliini 1000 mg/kg (aminohapped, mida leidub palju sidekoes). Liha pakendati ,etallpurkidesse ning kuumutati 30 min erinevatel temperatuuridel 80, 120-200, üle 200°C.
types of cancer (Jakszyn et al. 2004). Other generated from nitrite, with secondary compounds that can also exert adverse effects amines. Some of the most important nitro- on consumers’ health are the biogenic amines samines detected in cured meats are N- that are generated by the microbial decarbox- nitrosodimethylamine, N-nitrosopirrolidine, ylation of certain amino acids, which have N-nitrosopiperidine, N-nitrosodiethylamine, potential vasoactive or psychoactive toxico- N-nitrosodi-n-propylamine, N-nitrosomorp- logical effects. Amines may also constitute a holine, and N-nitrosoethylmethylamine. source of secondary amines that can react Some are carcinogenic in a wide range of with nitrite and produce nitrosamines with animal species. In addition, a large number potential carcinogenic activity. Finally, other of nonvolatile nitroso compounds, higher in
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