Kimchi and Nitrosamines

김치와 니트로소아민

  • Park, Kun-Young (Dept. of Food Science and Nutrition, Pusan National University) ;
  • Cheigh, Hong-Sik (Dept. of Food Science and Nutrition, Pusan National University)
  • 박건영 (부산대학교 식품영양학과) ;
  • 최홍식 (부산대학교 식품영양학과)
  • Published : 1992.03.01

Abstract

Kimchi is a very popular traditional fermented vegetable in Korea, however, contaminations of $NO_3$, $NO_2$ and nitrosamines in Kimchi were suspected. In this review, ingredients used in manufacturing Kimchi, kinds of Kimchi, microorganisms involved the fermentation and nutritional values of Kimchi are introduced. The quantitated levels of $NO_3$, $NO_2$ and secondary amines in the ingredients of Kimchi, and the changes of the contents of $NO_3$, $NO_2$ and nitrosamines during Kimchi fermentation were shown. The level of $NO_3$ during Kimchi fermentation reduced greatly, and the content of $NO_2$ was also trace amounts. NDMA is a major nitrosamine found in Kimchi, but the levels were trace or not detected.