Preventive Nutrition and Food Science

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

DOI QR Code

N-Nitrosamine Concentrations in Fish Distributed in a Domestic Market

  • Oh, Myung-Cheol (Department of Tourism Hotel Culinary Art, Jeju College of Technology) ;
  • Oh, Chang-Kyung (Department of Tourism Hotel Culinary Art, Jeju College of Technology) ;
  • Kim, Soo-Hyun (Department of Food Science and Engineering, Cheju National University)
  • Published : 2003.12.01
Download PDF
⟨ Previous Next ⟩

Abstract

In order to provide data on N-nitrosamine (NA) and sanitation in fish available in domestic markets, this study analyzed the levels of NA and its precursors in 9 samples of sea breams and yellow croakers, 12 samples of red-flesh fish, 38 samples of white fish, 5 samples of Alaska pollacks and cod, and 8 species of imported fish. Sea breams and yellow croakers had nitrite concentrations ranging from non-detectable (ND) to 7.4 mg/kg, red fish ND to 5.3 mg/kg, white fish ND to 18.7 mg/kg, Alaska pollacks 0.3 to 2.2 mg/kg, and imported fish from 0.4 to 12.8 mg/kg. Nitrates in sea breams and yellow croakers ranged from 1.2 to 41.19 mg/kg, red fish 0.6 to 26.1 mg/kg, white fish 4.3 to 75.9 mg/kg, Alaska pollacks 0.4 to 3.1 mg/kg, and imported fish ND to 16.0 mg/kg. DMA concentrations were 69.8 to 219.9 mg/l00 g in sea breams and yellow croakers, 4.1 to 336.3 mg/l00 g in red fish, 1.3 to 331.9 mg/l00 g in white fish, 15.7 to 312.3 mg/l00 g in Alaska pollacks, and 1.0 to 71.8 mg/l00 g in imported fish. TMA concentrations in sea breams and yellow croakers, red fish, white fish, Alaska pollacks and imported fish were 43.8∼496.2, 12.3∼127.0, 2.0∼525.9, 15.4∼122.4, and 4∼70.6 mg/l00 g, respectively. For NA in fish distributed in local markets, only N-nitro-sodimethylamine (NDMA) was detected, and its concentrations ranged from 4.7 to 73.7 $\mu\textrm{g}$/kg in sea breams and yellow croakers, 2.2 to 56.5 $\mu\textrm{g}$/kg in red fish, ND to 143 $\mu\textrm{g}$/kg in white fish, 3.8 to 33.3 $\mu\textrm{g}$/kg in Alaska pollacks, and 2.1 to 102.2 $\mu\textrm{g}$/kg in imported fish.

Keywords

References

  1. Yearbook of fishery products inspection National Fishery Products Inspection Station
  2. J Korean Fish Soc v.29 Emergency analysis of Korean fisheries Sohn JH;Shin SK;Cho EI;Lee SM
  3. J Korean Soc Food Sci Tech v.22 A study on the quality evaluation of import processed foods (1): With special reference to chinese products Kim JO;Lee KH
  4. Cancer and Metastasis Reviews v.6 Structure-activity relations in carcinogenesis by N-nitroso compounds Lijinsky W https://doi.org/10.1007/BF00144269
  5. Food Technol v.6 Use of sodium nitrite in cured meats today Cassens RC
  6. In Naturally Occurring Carcinogens-mutagens and Modulators of Carcinogenesis Occurrence, formation, and precursors of N-nitroso compound in Japanese diet Kawabata T;Oshima H;Uibu J;Nakamura M;Matsui M;Hamano M;Miller EC(ed.)
  7. CRC Crit Rev Food Sci Nutr Amines in foods Maga JA
  8. J Agric Food Chem v.24 Naturally occurring nitrosatable compounds. I. Secondary amines in foodstuffs Singer GM;Lijinsky W https://doi.org/10.1021/jf60205a044
  9. J Cancer Res Clin Oncol v.108 Species differences in nitrosamine carcinogenesis Lijinsky W https://doi.org/10.1007/BF00390972
  10. In N-nitroso compounds: Occurrence, Biological Effects and Relevance to Human Cancer no.57 Occurrence and exposure to N-nitroso compounds and precursors Preussmann R;O Neill JK(ed.);Von Borstel RC(ed.);Miller CT(ed.);Long J(ed.);Bartsch H(ed.)
  11. Science v.174 Environmental nitroso compounds: Reaction of nitrite with creatine and creatinine Arher MC;Clark SD;Thilly JE;Tannenbaum SR https://doi.org/10.1126/science.174.4016.1341
  12. Nature v.236 Formation of N-nitrosodimethylamine from naturally occurring quaternary ammonium compounds and tertiary amines Fiddler W;Pensabene JW;Doerr CR;Wasserman AE
  13. Bull Japan Soc Sci Fish v.50 Nitrosation of some asymmetric teriary amine and quaternary ammonium compounds with nitrite or nitrogen dioxide gas Ishibashi T;Kawabata T;Matsui M https://doi.org/10.2331/suisan.50.1425
  14. J Food Sci Nutr v.1 Rapid analytical method of nitrate and nitrite in fish by ion chromatography Oh MC;Oh CK;Kim SH
  15. J Food Sci Nutr v.2 Analysis of Dimethylamine and trimethylamine in fishes by gas chromatography Oh MC;Oh CK;Kim SH;Kim SH
  16. J AOAC v.64 Rapid method for estimation of N-nitrosodimethylamine in malt beverages Hotchkiss JH;Havery DC;Fazio T
  17. Cheju National Univ RIIT Jour v.6 The changes of N-nitrosamine after broiling of fishes Kim SH;Oh MC
  18. Bull Korean Fish Soc v.27 The factors for the formation of carcinogenic N-nitrosamine from dried marine food products Sung NJ;Kang SK;Lee SJ;Kim SH
  19. Sepiell maindroni. Cheju National Univ RIIT J v.7 Studies on the formation of N-nitrosamine during the fermentation of suid Kim SS;Oh CK;Oh MC;Song DJ;Kim SH
  20. Korean J Nutr v.11 Studies on distibustion of seccondary amines in raw marine fishes Kim KH;Oh YB
  21. J Food Sci Technol v.5 Study on nitrosamine in foods 1. The distribution of secondary amines and nitrites Yim TK;Yoon MC;Kwon SP
  22. J Sci Food Agric v.49 Amine levels in some Asian food products Wootton M;Silalahi J;Wills R https://doi.org/10.1002/jsfa.2740490414
  23. Bull Korean Fish Soc v.12 Changes in contents of amines in the dark-fleshed fish meat during processing and storage Ahn CW;Choi SA;Park YH
  24. Bull Korea Fish Soc v.14 Changes in contents of amines in the dark-fleshed fish meat during processig and storage. 2. Formation of dimethylamine and trimethylamine in salted and dried mackerel pike and spanish mackerel Park YH;Choi SA;Ahn CH;Yang YK
  25. Clin Biochem v.23 Nitrosamines as potential environmental carcinogens in man Lin JK https://doi.org/10.1016/0009-9120(90)90489-H
  26. Bull Tokai Reg Fish Res Lab v.101 Biochemical and food scientific study on trimethylamine oxide and its related substances in marine fishes Tokunaka T
  27. Bull. Japan Sco Sci Fish v.46 Increase in the nitrosamine content of several fish products upon broiling Matsui M;Oshimba H;Kawabata T https://doi.org/10.2331/suisan.46.587
  28. Bull Japan Soc Sci Fish v.30 A biological formation of formaldehyde in the muscle tissue of godoid fish Amano K;Yamada K https://doi.org/10.2331/suisan.30.430
  29. Bull Japan Soc Sci Fish v.40 Studies on diemthylamine in foods-II. Enzymic formation of dimethylamine from trimethylamine oxide Tomioka K;Ogushi J;Endo K https://doi.org/10.2331/suisan.40.1021
  30. Bull Japan Sco Sci Fish v.50 Precursors of N-nitrosodimethylamine formed in dried squid upon broiling Matsui M;Ishibashi T;Kawabata T https://doi.org/10.2331/suisan.50.155
  31. J Sci Food Agric v.27 A survey of fish products for volatile N-nitrosamines Lyengar JR;Panalaks T;Miles WF;Sen NP https://doi.org/10.1002/jsfa.2740270607
  32. J Agric Food Chem v.27 Nonenzymatic formation of dimethylamine in dried fishery products Spinelli J;Koury BJ https://doi.org/10.1021/jf60225a036
  33. Food Add Contam v.7 Nitrates, nitrites and N-nitrosocompounds: a review of the occurrence in food and diet and the toxicological implications Walker R https://doi.org/10.1080/02652039009373938