Dear seafood listserve members,
Currently I started a project on testing the quality for traditionally
processed seafood products (such as salted, marinated and smoked fish)
in my country. On my analysis list, I also intend to analyse
nitrosamine contents in those fish products. However, although I have
experience on testing other quality parameters, I have not tried any
nitrosamine method before. I have found few methods and one seems
appropriate. The method is used by S. Yurchenko and Molder and
publisehd as 'The occurrence of volatile N-nitrosamines in Estonian
meat products' in Food Chemistry 100 (2007) 1713–1721. This method
uses GC MS. I am more familiar with HPLC. I wonder if anyone else
tried this method and found it easy to apply. I also wonder if you
could suggest a better method or a different one that can be used for
HPLC? I found few other methods on the net but some are either
published in a language that is not English or I couldn't get whole
article but only have access for its abstract.
I would be very pleased if you could guide me on this before I buy the
specific equipments and chemicals for it.
Thanking you in advance.
Best Regards,
Assoc. Prof. Dr. Sevim Kose
Karadeniz Technical University,
Faculty of Marine Sciences,
Trabzon, Turkey
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