Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 14 Issue 2
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- Pages.184-186
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- 1982
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- 0367-6293(pISSN)
Determination of Volatile Nitrosamines from Fermented Anchoby Sauce
멸치젖의 질산염, 아질산염 및 질산아민의 분석
- Lee, Jae-Sung (Department of Food Science and Technology, Yeungnam University)
- 이재성 (영남대학교 식품가공학과)
- Published : 1982.06.30
Abstract
An attempt to detect and determine volatile nitrosamines from fermented anchoby sauce was made by use of GC-TEA. Nitrates and nitrites content were also determined by standard AOAC method. The results showed that only very low level of dimethylnitrosamine (less than 1 ppb) was detected. The nitrates and nitrites content were also very low.
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