|
KMID : 1134820160450010117
|
|
Journal of the Korean Society of Food Science and Nutrition
2016 Volume.45 No. 1 p.117 ~ p.125
|
|
|
Effects of Nitrite and Nitrate Contents of Chinese Cabbage on Formation of N-Nitrosodimethylamine during Storage of Kimchi
|
|
Kang Kyung-Hun
Lee Soo-Jung
Ha Eun-Seon
Sung Nak-Ju
Kim Jeong-Gyun
Kim Sung-Hyun
Kim Sang-Hyun
Chung Mi-Ja
|
|
|
Abstract
|
|
|
|
Nitrite and dimethylamine (DMA) are the immediate precursors of carcinogenic N-nitrosodimethylamine (NDMA). This study investigated the effects of nitrite and nitrate contents in Chinese cabbage on changes in NDMA, nitrite, nitrate, and DMA contents during storage of kimchi. Contents of nitrite in Chinese cabbage 1 (HNC), Chinese cabbage 2 (MNC), and Chinese cabbage 3 (LNC) were 47.54±1.07, 10.12±0.31, and 6.10±0.09 mg/kg, respectively. Kimchi were assigned to one of the following three groups: kimchi used HNC (HNK), kimchi used MNC (MNK), and kimchi used LNC (LNK). HNK had higher levels of nitrite and nitrate than those in MNK and LNK after storage for 10 days and 20 days. DMA and NDMA contents decreased in all kimchi during the storage period. HNK had higher NDMA content than LNK until 20 days of storage. These results suggest that the contents of nitrite and nitrate in Chinese cabbage have significant effects on the formation of NDMA in kimchi.
|
|
|
KEYWORD
|
|
|
Chinese cabbage, dimethylamine, kimchi, N-nitrosodimethylamine, nitrite
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|