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KMID : 1007519950040010034
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Food Science and Biotechnology
1995 Volume.4 No. 1 p.34 ~ p.38
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Application of Acid Urease to Prevent Ethyl Carbamate Formation in Takju Processing
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Kim, Eun-Jung
Kim, Dong-Kyung/Lee, Dong-Sun/Lee, Taik-Soo/Noh, Bong-Soo
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Abstract
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The presence of ethyl carbamate, a carcinogen, in takju was determined by GUMS. The amount of actual ethyl carbamate was 2 ppb and that of potential ethyl carbamate was 43 ppb after incubation of 71℃ for 48 hours. Those values are permitted by the FDA. Takju was stored at various temperatures (5-25℃). Urea, the main precursor of ethyl carbamate, was formed rapidly in takju at 25℃ whereas it formed very slowly below 15℃ during storage. Even if tukju was heated at 80℃ for 30min urea was still produced. To reduce the amount of urea formed, acid urease was added to takju. Not only the decrease of urea by acid urease but also the formation of urea during storage was found simultaneously. The rate of urea degradation was proportional to the rate of urea formation during storage. It would be more appropriate to carry out the degradation of urea with acid urease at 20℃ than at 10℃.
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KEYWORD
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