한국수산과학회지 (Korean Journal of Fisheries and Aquatic Sciences)
- 제15권2호
- /
- Pages.147-153
- /
- 1982
- /
- 0374-8111(pISSN)
- /
- 2287-8815(eISSN)
시판젓갈류와 채소류중의 질산염 및 아질산염함량
Nitrate and Nitrite Content of Some Fermented Sea Foods and Vegetables
- 이응호 (부산수산대학 식품공학과) ;
- 김세권 (부산수산대학 식품공학과) ;
- 전중균 (부산수산대학 식품공학과) ;
- 정숙현 (부산수산대학 식품공학과) ;
- 차용준 (부산수산대학 식품공학과) ;
-
김수현
(제주대학교 식품공학과) ;
- 김경삼 (부산여자전문대학 식품영양학과)
- LEE Eung-Ho (Department of Food Science and Technology, National Fisheries University of Busan) ;
- KIM Se-Kwon (Department of Food Science and Technology, National Fisheries University of Busan) ;
- JEON Joong-Kyun (Department of Food Science and Technology, National Fisheries University of Busan) ;
- CHUNG Sook-Hyun (Department of Food Science and Technology, National Fisheries University of Busan) ;
- CHA Yong-Jun (Department of Food Science and Technology, National Fisheries University of Busan) ;
-
KIM Soo-Hyun
(Department of Food Science and Technology, Jeju University) ;
- KIM Kyung-Sam (Department of Food and Nutrition, Busan Woman's Junior College)
- 발행 : 1982.04.01
초록
우리나라에서 시판되고 있는 젓갈류 및 채소류의 질산염 및 아질산염함량을 조사한 결과는 다음과 같다. 젓갈류에 있어서 절신염의 함량은
Nitrate and nitrite, which readily produce N-nitrosamines by reaction with secondary amines, are widely distributed in natural products such as vegetables and cereals, and are also used as a color fixation in meat products or fish roes. This experiment was carried out to determine the contents of nitrate and nitrite in foods such as fermented sea foods and fresh vegetables purchased at markets in Korea. The contents of nitrate were
키워드