Research on nicotinic acid level in meat samples [sausages]

Bizzozero, N.; Sprocati, G. , 38 - Milan; Gambino, A.

Research on nicotinic acid level in meat samples [sausages]

1998

Bizzozero, N. | Sprocati, G. (Azienda Unita Sanitaria Locale (A.U.S.L.), 38 - Milan (Italy)) | Gambino, A.

English. Nicotinic acid is illegally used to improve the colour of fresh sausages. Studies were conducted to assess stability of nicotinic acid in commercial fresh sausages and in meat. Nicotinic acid and nicotinamide contents were determined in sausages and in meat. Some samples showed a decrease in nicotinamide concentration with a corresponding increase in nicotinic acid content during storage

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Italian. L'acido nicotinico e' un additivo usato illegalmente per mantenere vivo il colore degli insaccati freschi. E' stato condotto uno studio per verificare la stabilita' dell'acido nicotinico in insaccati freschi commerciali e in carni non trattate. E' stata studiata la concentrazione di acido nicotinico e nicotinamide in insaccati e carni. Alcuni campioni hanno mostrato una diminuzione della concentrazione della nicotinamide a cui corrisponde un incremento del contenuto di acido nicotinico durante la conservazione

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AGROVOC Keywords

additif alimentaire additivi alimentari aditivos alimentarios adulteration adulterazione antiossidanti antioxidantes antioxidants antioxydant carne chemical composition chemical contamination color colore colour composition chimique composizione chimica contamination chimique contaminazione chimica couleur european union food additives hplc inspection des viandes ispezione delle carni italia italie italy keeping quality legislazione sanitaria meat meat inspection meat products nicotinamida nicotinamide prodotti a base di carne productos de la carne public health public health legislation reglamentaciones regulations salute pubblica serbevolezza unione europea viande

Bibliographic information

Published in

Industrie Alimentari (Italy)

Volume 37 Issue 366 ISSN 0019-901X

Pagination

pp. 25-27

Other Subjects

Produit carne; Composicion quimica; Aptitude a la conservation; Legislacion sobre salud publica; Inspeccion de la carne; Salud publica; Aptitud para la conservacion; Contaminacion quimica; Union europeenne; Union europea; Legislation sanitaire; Adulteracion; Sante publique; Reglementation; Regolamenti

Language

Italian

Note

Summaries (En, It)

3 tables; 3 graphs; 7 ref.

Translated Title

Indagine sul contenuto di acido nicotinico in campioni di carne [prodotti insaccati]

Type

Summary

In AGRIS since: 2000-08-15

Format: AGRIS AP

Data Provider

This bibliographic record has been provided by Istituto di Servizi per il Mercato Agricolo Alimentare

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Research on nicotinic acid level in meat samples [sausages]

1998

AGROVOC Keywords

Bibliographic information