JAPANESE PILCHARD, COOKED

Approval Year

Substance Class	Structurally Diverse
Source Materials Class	ORGANISM
Source Materials Type	BONY FISH
Source Materials Parent	`Q62DKL851U` JAPANESE PILCHARD WHOLE
Part	MUSCLE
Record UNII	GS56X1440P
Record Status	`Validated (UNII)`
Record Version

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Name

Type

Language

JAPANESE PILCHARD, COOKED

Common Name

English

SPOTLINED SARDINE, COOKED

Common Name

English

CLUPANODON CAERULEUS FLESH, COOKED

Common Name

English

CLUPEA ADVENA FLESH, COOKED

Common Name

English

ALAUSA CALIFORNICA FLESH, COOKED

Common Name

English

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Code System

Code

Type

Description

FDA UNII

GS56X1440P

PRIMARY

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Related Record

Type

Details


					YRA7G7WU6P

4-METHYL MEIQX

CONSTITUENT ALWAYS PRESENT -> PARENT

Comments:

Heterocyclic amine skin content in cooked food sample. 961?19 pg/g sample.


					909C6UN66T

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

CONSTITUENT ALWAYS PRESENT -> PARENT

Comments:

Heterocyclic amine skin content in cooked food sample. 816?79 pg/g sample.


					5GYH6416ZG

MEIQX

CONSTITUENT ALWAYS PRESENT -> PARENT

Comments:

Heterocyclic amine skin content in cooked food sample. 860?44 pg/g sample. Heterocyclic amine flesh content in cooked food sample. 152 pg/g sample.


					G2Q7M1P33X

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

CONSTITUENT ALWAYS PRESENT -> PARENT

Comments:

Heterocyclic amine skin content in cooked food sample. 317?14 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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