Liha töötlemine
much as 40 ng/g were present. The actual precursors, which can be easily nitrosated.
European limit of BaP in smoked meats and Formaldehyde reacting with cysteamine and
smoked meat products is 5 ng/g wet weight cysteine yields thiazolidine and thiazolidine-
(Commission Regulation (EC) No 208/2005). 4-carboxylic acid, respectively, which, upon
Hot smoked sausages and smoked beef nitrosation, turn into N-nitrosothiazolidine
spreads usually contain below 1 ng/g, but and N-nitrosothiazolidine-4-carboxylic acid.
some black smoked products even have as In traditionally smoked fried bacon, the
much as 55 ng/g. According to data reviewed content of N-nitrosothiazolidine may be
by Simko (2002), the content of BaP in 10 about 5 ng/g (Ikins et al. 1986). In the
different kinds of smoked meat and meat presence of glycolaldehyde from smoke,
products ranged from 0.03 to 1
annaabi.ee 
