김치 숙성중 니트로스아민의 생성에 대한 주원료 및 젓갈의 영향
* 본 문서는 배포용으로 복사 및 편집이 불가합니다.
서지정보
ㆍ발행기관 : 한국식품위생안전성학회
ㆍ수록지정보 : 한국식품위생안전성학회지 / 12권 / 4호
ㆍ저자명 : 김준환, 신효선
ㆍ저자명 : 김준환, 신효선
영어 초록
The effects of kind of vegetables and of the kind and amounts of fermented fish sauce on the formation of nitrosamine (NA) during kimchi fermentation were investigated. Kimchies made of Chinese cabbage, cucumber, and radish with fermented shrimp, anchovy and liquid sauces were fermented at 4℃ for 6 weeks and the changes in the content of nitrate, nitrite, trimethylamine (TMA), dimethylamine (DMA) and NA were studied. Nitrate content in kimchies made of Chinese cabbage, cucumber, and radish increased at the initial period of fermentation, but it decreased at the later period. Nitrite was not detected at the later period of kimchi fermentation. Overall, there have not been great changes in the contents of nitrite and nitrate. However, there have been considrable changes in the contents of TMA and DMA as fermentation progressed. Only nitrosodimethylamine (NDMA) at the level of 0.5-10.3 ug/kg was formed in three kinds of kimchies. More NDMA was formed in radish and cucumber kimchies than in Chinese cabbage kimchi. The pH was lowered faster in radish and cucumber kimchies than in Chinese cabbage kimchi. More NDMA was formed in Chinese cabbage kimchi made with fermented shrimp sauce than those with anchovy or liquid sauces. Shrimp sauce contained higher amount of DMA than anchovy and liquid sauces. The contents of NDMA tended to increase as the amount of shrimp sauce increased. The kind and amount of fermented fish sauce used for kimchi preparation may be an important factor affecting the formation of NDMA.참고 자료
없음"한국식품위생안전성학회지"의 다른 논문
- Salmonella 실험계에서 십자화과 채소류의 항돌연변이효과7페이지
- 인삼지용성성분의 지질과산화 및 산화적 DNA 손상에 대한 억제효과6페이지
- 경인천 상류지역의 왜우렁(Parafossarulus manchouricus ) 분포 및 간흡충 유미..4페이지
- Escherichia coli O157 : H7 균주의 열저항성에 미치는 예비열처리 및 Ascorb..6페이지
- 合成抗酸和劑의 抗Thiamin性에 대한 硏究5페이지
- 겨울철에 시판되는 어패류에 있어서의 E . coli 와 Coliform 에 관한 연구 -서울시 가락..6페이지
- 식육중 Chlorfluazuron 의 잔류분석법 및 잔류량에 관한 연구6페이지
- ELISA 에 의한 농산물중 Aflatoxin 잔류 조사7페이지
- Microbiological Evaluations of Refrigerated Chicken Win..4페이지
- 유기게르마늄(Ge-132 ) 의 랫드와 마우스에 대한 급성경구독성6페이지