Journal of Nutrition and Health

  • 제15권1호
  • /
  • Pages.39-46
  • /
  • 1982
  • /
  • 2288-3886(pISSN)
  • /
  • 2288-3959(eISSN)
한국영양학회 (The Korean Nutrition Society)
권호 표지

김치류의 저장(貯藏)중 pH 및 질산염(窒酸鹽)과 아질산염(亞窒酸鹽) 함량(含量)의 변화(變化)

Effect of Storage on pH and the Contents of Nitrate and Nitrite of Various Kimchi

  • 남궁석 (서울보건전문대학 식품영양과) ;
  • 조종후 (서울보건전문대학 식품영양과) ;
  • 신광순 (서울대학교 수의과대학)
  • Namkung, Sok (Department of Nutrition and Food Science, Seoul Health Junior College) ;
  • Cho, Jong-Hoo (Department of Nutrition and Food Science, Seoul Health Junior College) ;
  • Shin, Kwang-Soon (College of Veterinary Medicine, Seoul National University)
  • 발행 : 1982.03.30
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초록

Nitrate accumulated in vegetables can, via $NO_2$ during storage and after their ingestion, cause the formation of methemoglobin and many of which are carcinogenic in human body. Especially such vegetables with the highest consumption in Korea as chinese cabbage and raddish frequently showed that high contents of nitrate and nitrite could accumulate. Therefore, pH and the content of nitrate and nitrite of Korean pickles made of upper vegetables, viz, Baiechu Kimchi, Yulmookimchi and Kakdooki were estimated during storage at the conditions of $5^{\circ}C$ and $25^{\circ}C Storage at $25^{\circ}C$ generally led to the more rapidly than that at $5^{\circ}C$. But changes of nitrite level showed very low variation in all tested Kimchi.

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