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KMID : 1134819970260040606
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Journal of the Korean Society of Food Science and Nutrition
1997 Volume.26 No. 4 p.606 ~ p.613
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Influence of Nitrite and Ascorbic Acid on N - Nitrosamine Formation during Fermentation of Salted Anchovy
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Kim Jeong-Gyun
Lee Soo-Jung
Sung Nak-Ju
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Abstract
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The changes of contents in trimethylamine oxide nitrogen(TMAO-N), trimethylamine nitrogen(TMA-N), dimethylamine nitrogen(DMA-N), nitrite nitrogen(nitrite-N), nitrate nitrogen(nitrate-N) and the effect on the formation of N-nitrosamine(NA) during fermentation were investigated with salted anchovy added different amounts of sodium nitrite, sodium nitrate and ascorbic acid, respectively. When the sodium nitrite was added in salted anchovy, the contents of nitrite-N was decreased during fermentation. Whereas the formation of N-nitrosodimethylamine＜NDMA) was increased. Contents of TMAO-N was decreased, while TMA-N and DMA-N were increased during fermentation in all samples. Addition of ascorbic acid inhibited the formation of NDMA significantly. The formation of NDMA was inhibited by 81.3% at the concentration of 130mM as compared with non-added the control group. The aqueous model system was used for the evaluation of ascorbic acid (inhibitor) or thiocyanate (promoter) on the formation of NDMA using salt-fermented anchovy added with sodium nitrite. The optimum pH on the formation of NDMA was shown to be 3.8, and ascorbic acid inhibited the formation of NDMA whereas thiocyanate promoted. NDMA was not detected in the salt-fermented anchovy (control sample). However it is a possibility to form carcinogenic NDMA in stomach if both saltfermented anchovy and the materials contained abundant nitrite or nitrate were took in.
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KEYWORD
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salted anchovy, N-nitrosamine, ascorbic acid, nitrite
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