Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Influence of Curing and Heating on Formation of N-Nitrosamines from Biogenic Amines in Food Model System using Korean Traditional Fermented Fish Product

  • 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)
  • Published : 2005.02.28
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Abstract

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 $80^{\circ}C$ 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.

Keywords

References

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