Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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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)
  • Published : 1982.06.30
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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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