• 한국어병학회지
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• 제20권3호
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• pp.291-297
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• 2007

양식 뱀장어(Anguilla japonica)의 사육 중 발생하는 아질산중독에 대한 aspirin(ASA)의 효과를 알아보기 위하여 인위적으로 메트헤모글로빈혈증을 유발시킨 다음 ASA, 식염, 식염과 ASA 및 1/2 환수시키고 24시간 동안 사육하였다. 각 처리군의 뱀장어에서 동맥구에서 말초혈액을 채취하여 헤마토크리트치, 혈구의 형태 변화, 혈장 중의 아질산의 농도 및 메트헤모글로빈의 농도와 아가미의 병리조직학적 변화를 조사하였다. ASA약욕군이 헤마토크리트치가 높고, 혈장중의 아질산 농도와 메트헤모글로빈의 농도가 낮을 뿐만 아니라 적혈구의 형태도 정상어와 유사하였다. 또한 아가미의 병리조직변화도 다른 처리군에서는 상피세포의 증생과 유착 및 모세혈관의 충혈 등이 확인되었지만, ASA처리군에서는 발견할 수 없었다. 이러한 결과로부터 ASA의 약욕이 뱀장어의 아질산의 독성저하에 효과적일 것으로 판단되었다.

• Journal of Animal Science and Technology
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• 제63권2호
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• pp.394-404
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• 2021

The objective of this study was to evaluate quality characteristics of low-nitrite emulsified-sausages (ESs, < 75 ppm) containing paprika oleoresin solution (POS) for replacing sodium nitrite (NaNO2). Pork ESs were prepared with four treatments (reference (REF), 150 ppm NaNO2; TRT1, 0 ppm NaNO2 + 0.1% POS; TRT2, 37.5 ppm NaNO2 + 0.1% POS; and TRT3, 75 ppm NaNO2 + 0.1% POS). The physicochemical and texture properties, microbial counts, residual nitrite and thiobarbituric acid reactant substances (TBARS) were measured during refrigerated storage of 35 days. Although TRT2 and TRT3 had lower levels of NaNO2, they had higher redness and yellowness than REF (p < 0.05). Microbial counts of total bacterial counts and Enterobacteriaceae of TRT2 and TRT3 were similar to those of REF (p > 0.05). Expressible moisture percentages (EM, %) of TRT2 and TRT3 were lower than those of REF (p < 0.05). TBARS values of TRT2 and TRT3 were not different from those of REF (p > 0.05). Among treatments, TRT1 had the highest TBARS values (p < 0.05). In conclusion, 0.1% POS in combination with 37.5 ppm NaNO2 would have quality characteristics similar to those of REF. Therefore, approximately 3/4 of the initial nitrite level could be replaced with 0.1% POS, and eventually developed healthier pork products.

• 한국식품위생안전성학회지
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• 제15권2호
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• pp.101-107
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• 2000

우리나라 고유의 염건품인 굴비를 섭취하였을 때 체내에서 생성되는 NA를 예측하기 위해서 인공타액과 위액을 혼합하여 37。C에서 2시간동안 배양한 굴비의 인공소화물로부터 NA를 분석하였고, 동시에 nitrite, thiocyanate 및 ascorbic acid가 공존할 경우 NA생성에 미치는 영향을 실험하였다. 굴비시료에 인공타액과 위액을 가하여 소화시킨 인공소화물에서는 N-nitrosodimethylamine(NDMA)이 전혀 검출되지 않았으나, nitrite농도를 증가시킬수록 이에 비례하여 NDMA의 생성은 증가하였다. 굴비시료에 thiocyanate를 농도별(0∼6.4 mM)로 첨가하여 인공소화 시킨 결과 nitrite첨가량에 비례하여 NDMA 생성이 증가되었으나, 고농도의 nitrite(100 mM)를 함유한 시료에 thiocyanate를 8mM이상 첨가한 경우에는 뚜렷한 촉매효과를 나타내지 않았다. 반면에 10g의 굴비시료에 ascorbic acid를 농도별로 첨가한 인공 소화물에서 NDMA생성억제를 실험한 결과 nitrite농도가 0.5 및 1 mM인 경우에는 NDMA의 생성을 억제시키지 못하였으나 nitrite와 ascorbic acid의 농도가 높아짐에 따라 비례적으로 NDMA 생성억제도 뛰어났다.

• 한국가금학회지
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• 제17권2호
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• pp.123-126
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• 1990

인삼을 닭고기에 분말상태 및 기존 항산화제와 혼합 첨가한 상태에서 항산화 효과를 조사한 바 그 결과는 다음과 같다. 1. 인삼을 분말상태로 첨가한 결과, 인삼의 첨가수준이 증가할수록 지방산화를 억제하는 효과는 점차적으로 증가하늘 경향을 보였지만 항산화 효과의 증가정도는 점차 감소하는 추세를 보였다. 2. 기존 항산화제인 Sodium nitrite와 ascorbate 그러고 미생물 생장억제제인 sorbic acid를 혼합한 시료에 인상을 첨가한 결과, 인삼을 첨가한 처리구가 인삼을 첨가하지 않은 처리극에 비해 상대적으로 높은 항신화효과를 보이고 있었으며, 인삼, nitrite, sorbic acid 및 ascorbate등을 혼합첨가한 구(G-NaSoAs)가 가장 높은 항산화효과를 보인 반면 Nitrite와 Sorbic acid를 첨가한 구(NaSo)는 가장 낮은 항산화효과를 보였다.

• 한국미생물·생명공학회지
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• 제27권2호
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• pp.172-178
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• 1999

In this study, we tested possibility of replacing nitrite salts, which were always added during the meat product processing, with the metabolites produced by antimicrobial and red pigment producing Monascus strains. We have already shown that Monascus No. 116 strain has the highest antimicrobial activity among the strains isolated from Ang-Khak. Monascus isolate No. 229 was chosen due to its outstanding red pigment producing ability. The red pigment production by No. 229 was highest in the medium containing 8% sucrose, 2% yeast extract, 0.1% K2HPO4, 0.5% MgSO4. Optimum pH and temperature for the red pigment production were pH 6.2 and 3$0^{\circ}C$, was found in spot or Rf value 0.54 on TLC plate using ethyl acetate-acetone-water (4:4:1, v/v/v) as development solvent system. Isolate No. 116 and No. 229 were cultured in a optimal condition for the antimicrobial activity and red pigmentation. The culture concentrates were applied in situ to the production of instantly processed ham. Mixed application of 89 ppm Na-nitrite and 300 ppm of culture broth concentrate of Monascus isolate No. 116 and 500 ppm of red color produced by Monascus isolate No. 229 showed similar results with the single application of 94 ppm Na-nitrite. These results confirmed that the antimicrobial activity and red pigment of Monascus strains might be valuable to replace Na-nitrite salt in meat processing.

• Journal of Microbiology and Biotechnology
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• 제25권12호
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• pp.2116-2124
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• 2015

To understand the effects of physicochemical factors on nitrite transformation by microalgae, a lipid-rich Chlorella with high nitrite tolerance was cultured with 8 mmol/l sodium nitrite as sole nitrogen source under different conditions. The results showed that nitrite transformation was mainly dependent on the metabolic activities of algal cells rather than oxidation of nitrite by dissolved oxygen. Light intensity, temperature, pH, NaHCO₃ concentrations, and initial cell densities had significant effects on the rate of nitrite transformation. Single-factor experiments revealed that the optimum conditions for nitrite transformation were light intensity: 300 μmol/m²/s; temperature: 30℃ pH: 7-8; NaHCO₃ concentration: 2.0 g/l; and initial cell density: 0.15 g/l; and the highest nitrite transformation rate of 1.36 mmol/l/d was achieved. There was a positive correlation between nitrite transformation rate and the growth of Chlorella. The relationship between nitrite transformation rate (mg/l/d) and biomass productivity (g/l/d) could be described by the regression equation y = 61.3x (R² = 0.9665), meaning that 61.3 mg N element was assimilated by 1.0 g dry biomass on average, which indicated that the nitrite transformation is a process of consuming nitrite as nitrogen source by Chlorella. The results demonstrated that the Chlorella suspension was able to assimilate nitrite efficiently, which implied the feasibility of using flue gas for mass production of Chlorella without preliminary removal of NO_X.

• Journal of Animal Science and Technology
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• 제62권5호
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• pp.702-712
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• 2020

Synthetic nitrite imparts a reddish-pink color to meat and a distinct flavor to meat products, delays lipid oxidation, and inhibits microbial growth and pathogens. However, excessive intake of nitrite might result in the production of carcinogenic nitrosamine, which might increase the risk of cancer in humans. Therefore, we aimed to find an alternative natural colorant for pork sausages. Pork sausages were mixed with 0.014% sodium nitrite (NaNO₂) alone (CON), without either NaNO₂ or purple-fleshed sweet potato powder (PP; CON1), 0.5% PP alone (PP1), 1% PP (PP2) alone, 0.011% NaNO₂ and 0.5% PP (SP1), and 0.011% NaNO₂ and 1% PP (SP2). The sausages were then cooked and stored for physicochemical analysis on days 0, 5, 10, 15, and 20. The a* and W* values were the greatest and lowest in the SP2 and CON1 treatments, respectively (p < 0.05). The concentrations of residual nitrite in the sausages at 20 days decreased in the order of CON > SP1, SP2 > PP2 > PP1, CON1. The fatty acid content was higher, and flavorous amino acids were more in PP2 (p < 0.05). The fatty acid composition was comparable between the SP2 and CON groups, but the contents of glutamic acid and alanine were greater in the SP2 group. In conclusion, SP2 (0.011% NaNO₂ with 1% PP) could be added as a natural colorant for pork sausage production, and NaNO₂ could be substituted with up to 20% PP without detrimental effects on sausage appearance and/or quality.

• Journal of Nutrition and Health
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• 제15권3호
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• pp.186-193
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• 1982

육제품(肉製品)에 대한 세계적 Nitrite 함량 규제한계를 검토하고 우리나라의 환경조건 하에서 가내가공(家內加工)한 dry ham과 dry sausage의 Nitrite 잔존량을 조사하였다. 그 결과는 다음과 같다. 1) Nitrite와 Nate를 합(合)하여 ham에 264ppm, sausage에 185ppm $NaNO_2$ 당량을 첨가하여 자가제조(自家製造)한 dry meat products의 Nitrite 잔존량(殘存量)은 법적허용한계 양(量) 70ppm에 미달한 $32{\sim}67ppm$이었다. 시중판매제품(市中販賣製品) press ham들도 Nitrite 잔존량이 40ppm이하이며 제품회사마다 많은 차가 있었다. 2) Nitrite 잔존량은 제조첫날로 부터 증가하여 dry sausage는 2주(週), 또는 3주(週)에, dry ham은 5주(週)에 가장 높은 67ppnm을 나타냈고 저장기간이 길수록 점차 낮아졌다. 내장에 Casing한 Sausage와 여름철에 제조한 ham에선 각각 3주(週)와 4주(週)에 이미 10ppm 이하로 떨어져 있었다. 이는 Nitrite 잔존량이 제품의 염적 및 숙성과정에서 여러 가지 여건에 따라 차가 심한 것을 보여 준다. 3) Nitrate 함량은 Nitrite 함량이 가장 높은데 (sausage 3주, ham 5주에) 가장 낮은 상반된 값을 보였고 저장기간이 길수록 높아졌다.

• 한국식품영양학회지
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• 제11권4호
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• pp.444-451
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• 1998

The changes of amine, nitrate and nitrite nitrogen in yellow corvenia were studied during its processing and storage in order to clarify the precursors of N-nitrosamine(NA) formation in the salted and dried yellow corvenia(Gulbi), prepared y using the different salting method like dry and brine salting by pure and curde salt. As a result, during the processing and storage of Gulbi, DMA and TMA contents were significantly increased in the yellow corvenia. And after 40 days storage the increase rate showed 25.7∼45.7, 3.3∼5.6 times higher than those of 0.3, 2.4mg/kg, respectively, while nitrite contents, during its processing and storage, were scarcely changed in the salted and dried yellow corvenia. During the processing and storage, of Gulbi, DMA and TMA contents were less produced in brine salted and dried yellow corvenia using crude salt than in sample prepared using were scarcely changed in the salted and dried yellow corvenia. During the processing and storage of Gulbi, DMA and TMA contents were less produced in brine salted and dried yellow corvenia using crude salt than in sample prepared using pure salt, while the former were more effective than the latter in inhibiting the production of nitrate and nitrite. Therefore, it was revealed that reduction of NA precursors such as DMA, TMA, nitrate and nitrite were more effective in preparing with the brine salting method than with the dry salting method.

• 한국식품위생안전성학회지
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• 제13권4호
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• pp.400-405
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• 1998

본 실험은 우리나라에서 생산되고 있는 시판 햄 26종과 소시지 30종을 구입하여 NA 함량을 GC-TEA로 분석하였고, 동시에 NA 생성에 영향을 미칠 것으로 판단되는 질산염 및 아질산염도 분석하였다. 시판햄의 질산염 및 아질산염 질소는 각각 1.2~16.6 mg/kg 및 0.6~2.3 mg/kg의 범위였으며, 소시지는 각각 0.1~21.1 mg/kg 및 0.1~7.8 mg/kg으로 아질산염 질소가 질산염질소에 비해 낮게 정량되었다. 대부분의 시판햄 및 소시지에서 NDMA가 검출되었으며, 햄의 경우 단일햄 및 혼합햄이 각각 $<0.5~61.5\;\mu\textrm{g}/kg\;및\;<0.5~12.5\;\mu\textrm{g}/kg$이었고, 단일소시지 및 혼합소시지가 각각 $0.5~36.8\;\mu\textrm{g}/kg\;및\;<0.5~61.5\;\mu\textrm{g}/kg$이었다. 햄보다 소시지에서 질산염 및 아질산염 함량이 높게 정량되었고 NDMA 함량은 혼합소시지에서 가장 높게 검출되었다.