CHUM SALMON, COOKED

Approval Year

Substance Class	Structurally Diverse Created by `admin` on `Sat Dec 16 01:13:46 GMT 2023` Edited by `admin` on `Sat Dec 16 01:13:46 GMT 2023`
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

DOG SALMON, COOKED

Common Name

English

ONCORHYNCHUS KETA FLESH, COOKED

Common Name

English

SALMO KETA FLESH, COOKED

Common Name

English

SALMO CONSUETUS FLESH, COOKED

Common Name

English

CHUM SALMON FLESH, COOKED

Common Name

English

SALMO CANIS FLESH, COOKED

Common Name

English

SALMO DERMATINUS FLESH, COOKED

Common Name

English

ONCORHYNCHUS KETA MUSCLE, COOKED

Common Name

English

ONCORHYNCHUS LAGOCEPHALUS FLESH, COOKED

Common Name

English

ONCORHYNCHUS KETA SKIN, COOKED

Common Name

English

KETA SALMON, COOKED

Common Name

English

SALMON, CHUM, COOKED

Common Name

English

SALMON, KETA, COOKED

Common Name

English

SALMON,CHUM,CKD,DRY HEAT

Common Name

English

ONCORHYNCHUS DERMATINUS FLESH, COOKED

Common Name

English

Code System Code Type Description

FDA UNII

2C364ER602

Created by admin on Sat Dec 16 01:13:47 GMT 2023 , Edited by admin on Sat Dec 16 01:13:47 GMT 2023

PRIMARY

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PARENT -> CONSTITUENT ALWAYS PRESENT

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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.

Physical Modifications

Modification Role	Parameter Name	Amount
	HEAT