Effects of Amount and Type of Jeotgal, a Traditional Korean Salted and Fermented Seafood, on N-Nitrosodimethylamine Formation during Storage of Kimchi

摘要

TV-Nitrosodimethylamine (NDMA) is formed through reactions between dimethylamine (DMA) am nitrite. Jeotgal, a traditional Korean salted and fermented seafood, contains a large amount of DMA and is an ingredien of kimchi condiment. This study investigated the effects of amount and type of Jeotgal on changes in NDMA an< its precursor contents during storage of kimchi. NDMA was found in all 23 Jeotgal samples, and DMA in nine saltei and fermented shrimp samples showed levels ranging from 16.5 to 58.9 mg/kg (average of 30.9 mg/kg). The sevei salted and fermented anchovy juice samples showed DMA levels ranging from 21.7 to 44.4 mg/kg (average of 34/ mg/kg). Kimchi was assigned to one of the following five groups: kimchi without salted and fermented anchovy juio and salted and fermented shrimp (control), kimchi with small amount of salted and fermented anchovy juice (AK1) kimchi with large amount of salted and fermented anchovy juice (AK2), kimchi with small amount of salted and fermentei shrimp (SKI), and kimchi with large amount of salted and fermented shrimp (SK2). SK2 had higher DMA conten than SKI during storage while AK2 had higher DMA content than AK1 after storage for 10 days. Nitrite content; of AK1 and SKI were higher than those of AK2 and SK2after storage for 20 days. NDMA content was significantl; higher in SK2 than in SKI after storage for 0 and 10 days, and NDMA content in AK2 was significantly highe compared to that in AK1 after storage for 0 days. The DMA and NDMA contents decreased inall kimchi sample; during storage. The effects of amount and type of Jeotgal on DMA and NDMA contents were reduced after storags for 20 days. The results suggest that the content and type of Jeotgal have significant effects on formation of NDM>* in kimchi.