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http://dx.doi.org/10.9724/kfcs.2017.33.2.121

Effect of Different Cooking Methods on Ethyl Carbamate in Soy Sauce  

Ryu, Dayeon (Major of Food & Nutrition, Division of Applied Food System, Seoul Women's University)
Jang, Youngbin (Major of Food & Nutrition, Division of Applied Food System, Seoul Women's University)
Lee, Ha Nul (Major of Food & Nutrition, Division of Applied Food System, Seoul Women's University)
Koh, Eunmi (Major of Food & Nutrition, Division of Applied Food System, Seoul Women's University)
Publication Information
Korean journal of food and cookery science / v.33, no.2, 2017 , pp. 121-126 More about this Journal
Abstract
Purpose: This study measured the ethyl carbamate (EC) content in commercial and home-made soy sauce and examined the effects of cooking methods, such as boiling and pan-frying, on the EC content. Methods: A total of 20 soy sauce samples including 14 home-made and 6 commercial products were analyzed according to the AOAC official method with some modifications. To simulate conventional boiling, soy sauce containing EC ($14.59{\mu}g/kg$) was heated to $100^{\circ}C$ for four different times: 10, 20, 30, or 40 min. Pan-frying was conducted for 4 min at $170^{\circ}C$. Results: EC was not detected in any of the homemade samples, whereas it was found in the commercial samples, ranging from 2.51 to $14.59{\mu}g/kg$. The concentrations of EC increased gradually with increasing boiling from 14.59 to $26.54{\mu}g/kg$, whereas pan-frying did not affect the EC level in soy sauce. Conclusion: These results indicate that EC is formed by a reaction between the EC precursors during boiling, suggesting that the cooking method of each food should be considered when estimating the dietary exposure to EC.
Keywords
ethyl carbamate; soy sauce; cooking; boiling; pan-frying;
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