U.S. Department of Health & Human Services Divider Arrow National Institutes of Health Divider Arrow NCATS

Approval Year

Substance Class Structurally Diverse
Created
by admin
on Sat Dec 16 00:24:34 GMT 2023
Edited
by admin
on Sat Dec 16 00:24:34 GMT 2023
Source Materials Class ORGANISM
Source Materials Type BONY FISH
Source Materials Parent
Part MUSCLE
Record UNII
7T072YS548
Record Status Validated (UNII)
Record Version
  • Download
Name Type Language
PACIFIC CHUB MACKEREL, COOKED
Common Name English
SCOMBER DIEGO FLESH, COOKED
Common Name English
PNEUMATOPHORUS DIEGO FLESH, COOKED
Common Name English
PNEUMATOPHORUS JAPONICUS FLESH, COOKED
Common Name English
SCOMBER JOANESABA FLESH, COOKED
Common Name English
SCOMBER JAPONICUS MUSCLE, COOKED
Common Name English
SCOMBER PERUANUS FLESH, COOKED
Common Name English
SCOMBER JAPONICUS, COOKED
Common Name English
PACIFIC CHUB MACKEREL FLESH, COOKED
Common Name English
SCOMBER SABA FLESH, COOKED
Common Name English
SCOMBER SCOMBRUS JAPONICUS FLESH, COOKED
Common Name English
PNEUMATOPHORUS PERUANUS FLESH, COOKED
Common Name English
JAPAN MACKEREL, COOKED
Common Name English
PACIFIC MACKEREL, COOKED
Common Name English
SCOMBER JAPONICUS SKIN, COOKED
Common Name English
SCOMBER JANESABA FLESH, COOKED
Common Name English
SCOMBER JAPONICUS FLESH, COOKED
Common Name English
Code System Code Type Description
FDA UNII
7T072YS548
Created by admin on Sat Dec 16 00:24:34 GMT 2023 , Edited by admin on Sat Dec 16 00:24:34 GMT 2023
PRIMARY
Related Record Type Details
CONSTITUENT ALWAYS PRESENT -> PARENT
Heterocyclic amine skin content in cooked food sample. 1595?218 pg/g sample. Heterocyclic amine flesh content in cooked food sample. 226 pg/g sample.
CONSTITUENT ALWAYS PRESENT -> PARENT
Heterocyclic amine skin content in cooked food sample. 375?52 pg/g sample. Heterocyclic amine flesh content in cooked food sample. 67 pg/g sample.
CONSTITUENT ALWAYS PRESENT -> PARENT
Heterocyclic amine skin content in cooked food sample. 749?90 pg/g sample.
CONSTITUENT ALWAYS PRESENT -> PARENT
Heterocyclic amine skin content in cooked food sample. 1196?176 pg/g sample.
CONSTITUENT ALWAYS PRESENT -> PARENT
Heterocyclic amine skin content in cooked food sample. 588?70 pg/g sample.

Physical Modifications

Modification Role Parameter Name Amount
HEAT