Earticle

초록

영어

The myeolchi-jeot samples were divided into different groups with or without the supplementation with biogenic amines. Subsequently, the samples were placed in an oven at 80℃ for 1 hr to allow the chemical reaction to proceed, and then were analyzed for N-nitrosamine contents using GC-TEA. N-nitrosamine was not detected in any of the myeolchi-jeot samples which had been treated with/without sodium nitrite. On the other hand, the yield of N-nitrosopyrrolidine from 1,000 mg/kg of putrescine and spermidine in the myeolchi-jeot samples (treated with 5 mg/kg of sodium nitrite) was 0.002 and 0.014%, respectively. N-nitrosamine was not produced from any other biogenic amines like, histamine, tyramine, cadaverine and spermine. In addition, curing and heating were the factors which influenced the formation of N-nitrosamine during the nitrosation of biogenic polyamines. For the formation of N-nitrosamine in the food systems, treatment with sodium nitrite and heating at appropriate temperature along with the satisfied supplementation of biogenic polyamines are required.

목차

Abstract
 Introduction
 Materials and Methods
 Results and Discussion
 Acknowledgments
 References

키워드

저자

• Mah, Jae-Hyung [ Department of Food and Biotechnology, Korea University ]
• Yoon, Mi-Young [ Graduate School of Life Science and Biotechnology, Korea University ]
• Cha, Gyu-Suk [ Division of Civil and Environmental Engineering, Gwangju University ]
• Byun, Myung-Woo [ Team for Radiation Food Science and Biotechnology, Korea Atomic Energy Research Institute ]
• Hwang, Han-Joon [ Department of Food and Biotechnology, Korea University ] Corresponding author

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  Food Science and Biotechnology

• 간기

  격월간

• pISSN

  1226-7708

• 수록기간

  1992~2009

• 십진분류

  KDC 574 DDC 664