CHUM SALMON, COOKED

Approval Year

Substance Class	Structurally Diverse
Source Materials Class	ORGANISM
Source Materials Type	BONY FISH
Source Materials Parent	`1XVN24081V` CHUM SALMON WHOLE
Part	MUSCLE
Record UNII	2C364ER602
Record Status	`Validated (UNII)`
Record Version

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Name

Type

Language

CHUM SALMON, COOKED

Common Name

English

SALMO LAGOCEPHALUS FLESH, COOKED

Common Name

English

ONCORHYNCHUS CONSUETUS FLESH, COOKED

Common Name

English

ONCORHYNCHUS CANIS FLESH, COOKED

Common Name

English

FISH, SALMON, CHUM, COOKED, DRY HEAT

Common Name

English

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Code System

Code

Type

Description

FDA UNII

2C364ER602

PRIMARY

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Related Record

Type

Details


					909C6UN66T

2-AMINO-1-METHYL-6-PHENYLIMIDAZO(4,5-B)PYRIDINE

CONSTITUENT ALWAYS PRESENT -> PARENT

Comments:

Heterocyclic amine skin content in cooked food sample. 5928?802 pg/g sample. Heterocyclic amine flesh content in cooked food sample. 294 pg/g sample.


					G2Q7M1P33X

2-AMINO-3,4-DIMETHYLIMIDAZO(4,5-F)QUINOLINE

CONSTITUENT ALWAYS PRESENT -> PARENT

Comments:

Heterocyclic amine flesh content in cooked food sample. 180 pg/g sample.


					691747VC8D

7-METHYL MEIQX

CONSTITUENT ALWAYS PRESENT -> PARENT

Comments:

Heterocyclic amine skin content in cooked food sample. 4142?233 pg/g sample.


					LAH2R5Z22D

3-AMINO-1,4-DIMETHYL-5H-PYRIDO(4,3-B)INDOLE

CONSTITUENT ALWAYS PRESENT -> PARENT

Comments:

Heterocyclic amine skin content in cooked food sample. 289?38 pg/g sample.


					5GYH6416ZG

MEIQX

PARENT -> CONSTITUENT ALWAYS PRESENT

Comments:

Heterocyclic amine skin content in cooked food sample. 593?59 pg/g sample. Heterocyclic amine flesh content in cooked food sample. 99 pg/g sample.

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Physical Modifications

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Modification Role	Parameter Name	Amount
	HEAT	[>60] C (limits)

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