Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
권호 표지

The Formation of N-Nitrosamine during Fermentation of Kakdugi

깍두기 숙성 중 N-Nitrosamine의 생성

  • 성낙주 (경상대학교 식품영양학과·농어촌개발연구소) ;
  • 구경숙 (경상대학교 식품영양학과·농어촌개발연구소) ;
  • 신정혜 (경상대학교 식품영양학과·농어촌개발연구소) ;
  • 정미자 (경상대학교 식품영양학과·농어촌개발연구소) ;
  • 이수정 (경상대학교 식품영양학과·농어촌개발연구소)
  • Published : 1999.02.01
Download PDF
⟨ Previous Next ⟩

Abstract

Traditional kakdugi prepared from salted radish by the addition of fermented shrimp or anchovy sauce along with seasonings and spices, e.g., red pepper powder, garlic or ginger, which has been examined for the formation of volatile nitrosamine(NA) during its fermentation at 5oC and 17oC. Changes of acidity were increased; while, those of ascorbic acid and pH were continually de creased and besides concentrations of salt were scarcely observed during the fermentation of kakdugi at 5oC and 17oC. High initial levels of nitrate in radish followed by a gradual decreased in nitrate concentration, along with increasing levels of nitrite, during its fermentation. During the fermentation of kakdugi, NA such as N nitrosodimethylamine(NDMA) and N nitrosodiethylamine(NDEA) was identified; these NA in kakdugi that had been prepared with shrimp sauce contained in the higher levels than kimchi that had been prepared with anchovy sauce, and both NDMA and NDEA were detected higher levels in the fermented sample at 17oC than in the fermented sample at 5oC. In kakdugi, NDMA and NDEA levels were continually increased during its fermentation; its levels after 35 days fermentation at 17oC were 0.5~16.7 and 0~5.2 g/kg in added shrimp sauce sample, 0. 5~8.7 and 0~4.7 g/kg in added anchovy sauce sample and 0.4~4.8 and 0~2.4 g/kg in control, respectively. The occurrence of NA such as NDMA and NDEA appeared to arise from the fermented sauce and radish used in preparation of the kimchi.

Keywords

References

  1. 한국식품과학회지 v.3 김치류 및 절임류의 표준화에 관한 조사연구 조재선;황선연
  2. Korean J. Food Sci. Technol. v.13 Changes of organic and and volatile flavor compounds in kimchi fermented with different ingredients Ryu, J. Y.;Lee, H. S.;Rhee, H. S.
  3. J. Korean Soc. Soil. Fert. v.28 Effects of shading and nitrogen fertilization on yield and accumulation of NO₃in edible parts of Chinese cabbage Sohn, S. M.;Oh, K. S.;Lee, I. S.
  4. J. Agric. Food Chem. v.23 Effect of sodium concentration on the nitration of proline at different pH levels Hilderum, K. S.;Williams, J. L.;Scamlan, R. A.
  5. Analyst. v.97 The determination of steam-volatile N-nitrosamines in foodstuffs by formation of electron-capturing derivatives from electrochemically derived amines Alliston, T. G.;Cox, G. B.;Kirk, R. S.
  6. J. Nat. Cancer Inst. v.44 Kinetics of dimethylamine nitrosation in relation to nitrosamine carcinogenesis Mirvish, S. S.
  7. Toxicol. Appl. Pharmacol. v.31 Formation of N-nitroso compounds Mirvish, S. S.
  8. Food Cosmet. Toxicol. v.15 On the etiology of gastric cancer. Mutagenicity of food extracts after incubation with nitrite Marguardt, F.;Rufino, R.;Weisburger, J. H.
  9. Cancer Res. v.43 Formation and occurrence of nitrosation in food Scanlan, R. A.
  10. Bull. Japan. Soc. Sci. Fish. v.44 Mechanism of the N-nitrosodimethylamine formation from trimethylamine and trimethylamine oxide Oshima, H.;Kawabata, T.
  11. Korean J. Nutr. v.18 A study of relation between dietary vitavin a intake and serum vitamin A levels and cancer risk in Korea Lee, K. Y.;Lee, Y. C.;Park, Y. S.;Yoon, K. H.;Kim, B. S.
  12. Changes in the contents of nitrate and nitrite, and formation of N-nitrosodimethylamine during kimchi fermentation. M.S. Thesis Choe, S. M.
  13. J. Korean Soc. Food. Nutr. v.21 Kimchi and nitrosamine Park, K. Y.;Cheigh, H. S.
  14. J. Food Hyg. Satety v.12 Effects of main raw material and jeot-kal(fermented fish sauce) on formation of N-nitrosamines during kimchi fermentation Kim, J. H.;Shin, H. S.
  15. Antimutagenic and mutagentic activity of kimchi and depletion of nitrite by lactic acid bacteria. Oh, C. K.
  16. J. A.O.A.C. v.48 New colorimetric method for the determination of the nitrate and nitrite content of baby foods Len Kamm, G.;Mckeown, G. G.;Smith, D. M.
  17. Food Additives and Contaminants v.8 Influence of nitrite, ascorbic acid and nitrite reductase microorganisms on N-nitrosamine formation during Korean-Style Soysauce fermentation Sung, N. J;Klausner, K. A.;Hotchkiss, J. H.
  18. Korean J. Food Sci. Technol. v.22 Determination of microbal community as an indicator of kimchi fermentation Han, H.U.;Lim, C. R.;Park, H. K.
  19. J. Dietary Culture v.9 Effect of soused shrimp and cooked glutinous rice flour on the changes of low molecular nitrogen compounds content during kimchi fermentation Chung, M. E.;Lee, H. J.;Woo, S. J.
  20. Korean J. Food Sci. Technol. v.22 Effect of temperature and salts concentration of kimchi manufacturing on storage Choi, S. Y.;Kim, Y. B.;Yoo, J. Y.;Lee, I. S.;Chung, K. S.;Koo, Y. J.
  21. J. Korean Nutr. v.15 Effect of storage on pH and the contents of nitrate and nitrite of various kimchi Namkung, S.;Cho, J. H.;Shin, K. S.
  22. Veterinary and Human Toxicology v.35 The effect of nitrate, nitrite and N-nitroso compounds on human health(A Review) Bruning-Fann, C. S.;Kaneene, J. B.
  23. J. Korean Soc. Food. Nutr. v.23 Changes of secondary, tertiary amines and quarternary ammonium compounds and formation of N-nitrosamine during fermentation of kimchi with anchovy souce Kim, S. H.;Hyon, J. S.;Oh, C. K.;Oh, M. C.;Park, C. S.;Kang, S. B.
  24. 전주우석대 논문집 v.5 High pressure liquid chromatography에 의한 김치중의 nitrosodimethylamine의 검출 이태규;권태영;양희천
  25. 김치의 과학기술 구영조;최신양
  26. Possibility of N-nitrosamine formation during fermentation of kimchi. Ph.D. Dissertation Kim, S. H.