Effects of Drying Method on N-Nitrosamine Formation in Squid during Its Drying

오징어의 건조방법이 N-Nitrosamine의 생성에 미치는 영향

  • 성낙주 (경상대학교 식품영양학과 및 농어촌개발연구소) ;
  • 이수정 (경상대학교 식품영양학과 및 농어촌개발연구소) ;
  • 신정혜 (경상대학교 식품영양학과 및 농어촌개발연구소) ;
  • 김정균 (경상대학교 수산가공학과 및 해양과학대학 부설 해양산업연구소)
  • Published : 1997.08.01

Abstract

To examine effects of drying methods on the formation of N-nitrosamine(NA) in squid during its drying. Three different types of dried products, which were made by sun, hot-air and traditional drying of squid after removal of intestines, were utilized. NA was analyzed by a gas chromatography-thermal energy analyzer. The contents of nitrate and nitrite nitrogen in dried products were in the range of 0 to 5.2mg/kg and 0 to 2.7mg/kg, respectively. The contents of TMAO and betain nitrogen in squid during its drying decreased, while those of TMA and DMA nitrogen increased. The contents in dried products were 27.8~29.2mg% and 10.4~12.3mg/kg, respectively. N-Nitrosodimethylamine (NDMA) was only detected in squid during its drying, recovery from raw sample and its dried pro- ducts spiked with 10$\mu\textrm{g}$/kg for NDPA was 81.0~ 100.0%. NDMA in raw samples was found to be below 0.05$\mu\textrm{g}$/kg. The levels of NDMA in squid increased remarkably during its drying and those in dried products were ranged from 2.7 to 42.7$\mu\textrm{g}$/kg. The effects of drying methods in squid were found to be quite different. the levels of NDMA in traditionally dried products were 11~16 and 3~4 times higher than those in sun dried and hot-air dried products, respectively It is believed that high levels of NDMA were detected in traditionally dried products because NDMA was formed from reaction between various amines and nitrogen oxide produced by combustion of briquet during drying of squid.

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