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Effects of Nitrite and Nitrate Contents of Chinese Cabbage on Formation of N-Nitrosodimethylamine during Storage of Kimchi
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 Title & Authors
Effects of Nitrite and Nitrate Contents of Chinese Cabbage on Formation of N-Nitrosodimethylamine during Storage of Kimchi
Kang, Kyung Hun; Lee, Soo-Jung; Ha, Eun-Seon; Sung, Nak-Ju; Kim, Jeong Gyun; Kim, Sung Hyun; Kim, Sang-Hyun; Chung, Mi Ja;
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Nitrite and dimethylamine (DMA) are the immediate precursors of carcinogenic N-nitrosodimethylamine (NDMA). This study investigated the effects of nitrite and nitrate contents in Chinese cabbage on changes in NDMA, nitrite, nitrate, and DMA contents during storage of kimchi. Contents of nitrite in Chinese cabbage 1 (HNC), Chinese cabbage 2 (MNC), and Chinese cabbage 3 (LNC) were , , and , respectively. Kimchi were assigned to one of the following three groups: kimchi used HNC (HNK), kimchi used MNC (MNK), and kimchi used LNC (LNK). HNK had higher levels of nitrite and nitrate than those in MNK and LNK after storage for 10 days and 20 days. DMA and NDMA contents decreased in all kimchi during the storage period. HNK had higher NDMA content than LNK until 20 days of storage. These results suggest that the contents of nitrite and nitrate in Chinese cabbage have significant effects on the formation of NDMA in kimchi.
Chinese cabbage;dimethylamine;kimchi;N-nitrosodimethylamine;nitrite;
 Cited by
김치 저장 중 N-Nitrosodimethylamine 생성에 젓갈의 함량과 종류의 영향,강경훈;김성현;김상현;김정균;성낙주;이수정;정미자;

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