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dc.contributor.authorCintya, Henni
dc.contributor.authorSilalahi, Jansen
dc.contributor.authorPutra, Effendy De Lux
dc.contributor.authorSiburian, Rikson
dc.date.accessioned2020-07-24T03:39:08Z
dc.date.available2020-07-24T03:39:08Z
dc.date.issued2019
dc.identifier.otherNurhusnah Siregar
dc.identifier.urihttp://repository.usu.ac.id/handle/123456789/71559
dc.descriptionRikson Siburianid
dc.description.abstractBACKGROUND: Nitrosamine is a carcinogen and the maximum level in processed meat products set by WHO. AIM: The purpose of this study was to determine nitrosamine levels in meat products in Medan City and compared nitrosamine levels with standards set by WHO. METHODS: The samples analysed were obtained from Berastagi Supermarket, sausages, burgers, corned beef and smoked beef. Nitrosamine levels were determined by reverse phase liquid chromatography-mass spectrometry. RESULTS: The results showed that only 5 out of 20 samples of N-nitroso-thiazolidine-4-carboxylic acid (NTCA) nitrosamine ranged from 501.290 to 4227.492 μg/kg. The highest level of NTCA was found in smoked beef (Chiefs), which is 4227.492 μg/kg. N-nitroso-2-methyl-thiazolidine-4-carboxylic acid (NMTCA) was contained in all the samples analysed which ranged from 20.50 to 989.175 μg/kg. The highest NMTCA nitrosamine content was found in smoked beef (Chiefs), which is 989.175 μg/kg. CONCLUSION: From this study reveal that nitrosamines in meat products exceed the maximum standards set by WHO (10 μg/kg).id
dc.language.isoenid
dc.publisherUniversitas Sumatera Utaraid
dc.subjectMeat Productsid
dc.subjectNitrosaminesid
dc.subjectLC-MS/MSid
dc.titleAnalysis of Nitrosamines in Processed Meat Products in Medan City by Liquid Chromatography-Mass Spectrometryid
dc.typeLecture Papersid


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