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KMID : 1134819970260010045
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Journal of the Korean Society of Food Science and Nutrition
1997 Volume.26 No. 1 p.45 ~ p.53
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The Formation of N - Nitrosamine during Storage of Salted Mackerel, Scomber japonicus
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Lim Chae-Young
Lee Soo-Jung
Lee Il-Sook
Kim Jeong-Gyun
Sung Nak-Ju
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Abstract
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Salted mackerel(Scomber japonicus) is favorite diet in Korea from ancient times. The formation of N-nitrosamine and amines such as VBN, TMAO, TMA and DMA in salted mackerels were investigated when nitrite was added to salting water at the concentration of 0, 100, 500 and 1000㎎/㎏ and influence of cooking method on the formation of N-nitrosamine was also analyzed. The content of VBN in mackerel during the salting increased contineously; after 50 days it was approximately more than 23.8 times as compared with that of raw sample. The TMAO nitrogen decreased while TMA increased in mackerel during the salting, the amounts of TMAO and TMA were 3.7~21.0㎎/100g and 15.0~20.4㎎/100g in salted mackerel, respectively. The content of DMA nitrogen increased remarkably in mackerel during the salting; DMA in sample salted for 50 days reached about 16.0 times more than that of raw sample. N-Nitrosodimethylamine(NDMA) content of control sample was detected less than 1.0㎍/㎏, but nitrite addition to salting water at 100, 500 and 1000ppm resulted in NDMA content of 8.1~14.6㎍/㎏, 24.5~45.5㎍/㎏ and 53.8~77.2㎍/㎏, respectively. In contrast, cooked counterparts contained 3.3~12.6㎍/㎏ of NDMA. In general, more NDMA were produced during cooking when samples cooked using direct heating methods such as a gas range and a briquet fire than when samples were cooked using indrect heating methods such as an electric range.
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KEYWORD
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salted mackerel, TMAO, TMA, DMA, NDMA
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