Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Effect of Different Cooking Methods on Ethyl Carbamate in Soy Sauce

조리방법이 간장 내 에틸카바메이트 함량에 미치는 영향

  • Ryu, Dayeon (Major of Food & Nutrition, Division of Applied Food System, Seoul Women's University) ;
  • Jang, Youngbin (Major of Food & Nutrition, Division of Applied Food System, Seoul Women's University) ;
  • Lee, Ha Nul (Major of Food & Nutrition, Division of Applied Food System, Seoul Women's University) ;
  • Koh, Eunmi (Major of Food & Nutrition, Division of Applied Food System, Seoul Women's University)
  • 류다연 (서울여자대학교 식품응용시스템학부 식품영양학전공) ;
  • 장영빈 (서울여자대학교 식품응용시스템학부 식품영양학전공) ;
  • 이하늘 (서울여자대학교 식품응용시스템학부 식품영양학전공) ;
  • 고은미 (서울여자대학교 식품응용시스템학부 식품영양학전공)
  • Received : 2016.10.28
  • Accepted : 2017.01.10
  • Published : 2017.04.30
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Abstract

Purpose: This study measured the ethyl carbamate (EC) content in commercial and home-made soy sauce and examined the effects of cooking methods, such as boiling and pan-frying, on the EC content. Methods: A total of 20 soy sauce samples including 14 home-made and 6 commercial products were analyzed according to the AOAC official method with some modifications. To simulate conventional boiling, soy sauce containing EC ($14.59{\mu}g/kg$) was heated to $100^{\circ}C$ for four different times: 10, 20, 30, or 40 min. Pan-frying was conducted for 4 min at $170^{\circ}C$. Results: EC was not detected in any of the homemade samples, whereas it was found in the commercial samples, ranging from 2.51 to $14.59{\mu}g/kg$. The concentrations of EC increased gradually with increasing boiling from 14.59 to $26.54{\mu}g/kg$, whereas pan-frying did not affect the EC level in soy sauce. Conclusion: These results indicate that EC is formed by a reaction between the EC precursors during boiling, suggesting that the cooking method of each food should be considered when estimating the dietary exposure to EC.

Keywords

References

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