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KMID : 0380319740130000159
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Journal of Korean Research Institute for Better Living
1974 Volume.13 No. 0 p.159 ~ p.167
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Studies on the Jutt-kals, the Korean Fermented Fish Products (Ⅳ)
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Abstract
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The Korean fermented fish pickles, called Jutt-Kal, must be one of the most important and popular menus in Korea.
The nitrosoamine, carcingenic agent, is chiefly distributed in fish and meat, and it is formed when bith the secondary amine and the nitrits are present.
The samples, in ten kinds of Jutt-kal, used here were chosen from the market in Seoul.
The results were as follows:
1) The content of the secondary amine in Crassostrea gigas, Turbo cornutus, and Tapes philippinarum was less than that of others.
2) The highest value of the secondary amine was 34.8ppm in Acetes japonicus kishinouye, and the lowest one was 0.38ppm in Crassostrea gigas.
3) The highest value of the nitrite was 0.740ppm in Todarodes pacificus, and the lowest one was 0.116ppm in Harengula zunasi bleeker.
4) The content of both the secondary amine and the nitrite was great in Todarodes Pacificus and was small in turbo cornutus.
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