한국식품영양과학회지 (Journal of the Korean Society of Food Science and Nutrition)

  • 제45권9호
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  • Pages.1302-1309
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  • 2016
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  • 1226-3311(pISSN)
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  • 2288-5978(eISSN)
한국식품영양과학회 (The Korean Society of Food Science and Nutrition)
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김치 저장 중 N-Nitrosodimethylamine 생성에 젓갈의 함량과 종류의 영향

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

  • 강경훈 (경상대학교 해양식품공학과.해양산업연구소) ;
  • 김성현 (세계김치연구소) ;
  • 김상현 (경상대학교 수의학과) ;
  • 김정균 (경상대학교 해양식품공학과.해양산업연구소) ;
  • 성낙주 (경상대학교 식품영양학과) ;
  • 이수정 (경상대학교 식품영양학과) ;
  • 정미자 (광주대학교 식품영양학과)
  • Kang, Kyung Hun (Department of Seafood Science and Technology, Institute of Marine Industry) ;
  • Kim, Sung Hyun (World Institute of Kimchi) ;
  • Kim, Sang-Hyun (College of Veterinary Medicine, Gyeongsang National University) ;
  • Kim, Jeong Gyun (Department of Seafood Science and Technology, Institute of Marine Industry) ;
  • Sung, Nak-Ju (Department of Food Science and Nutrition, Gyeongsang National University) ;
  • Lee, Soo-Jung (Department of Food Science and Nutrition, Gyeongsang National University) ;
  • Chung, Mi Ja (Department of Food Science and Nutrition, Gwangju University)
  • 투고 : 2016.05.25
  • 심사 : 2016.07.28
  • 발행 : 2016.09.30
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초록

N-Nitrosodimethylamine(NDMA)은 dimethylamine(DMA)과 아질산염이 반응하여 생성되고 김치의 재료 중 하나인 젓갈은 다량의 DMA를 함유하고 있다. 본 연구에서는 김치저장 중 NDMA와 그 전구물질 함량 변화에 젓갈의 종류와 양의 영향력에 대해 알아보았다. 젓갈 시료 23건 모두에서 NDMA가 검출되었고 새우젓 9건의 DMA 함량 범위는 16.5~58.9 mg/kg이고, 평균은 30.9 mg/kg이었다. 7건의 멸치액젓에 함유된 DMA 범위는 21.7~44.4 mg/kg이고, 평균은 34.5 mg/kg이었다. 김치는 5그룹으로 나누었다. 즉 멸치액젓과 새우젓을 넣지 않은 김치(대조군), 적은 양의 멸치액젓을 넣은 김치(AK1), 많은 양의 멸치액젓을 넣은 김치(AK2), 적은 양의 새우젓을 넣은 김치(SK1), 그리고 많은 양의 새우젓을 넣은 김치(SK2)로 나누었다. 김치 저장기간 동안 SK2가 SK1보다 DMA 함량이 높았고, 김치 저장 10일 후 AK2가 AK1보다 DMA 함량이 높았다. AK1과 SK1에 함유한 아질산염 함량은 김치 저장 20일에 AK2와 SK2에 함유된 아질산염 함량보다 높았다. 김치 저장 0과 10일에 NDMA 함량이 SK2 내에서 SK1 내의 그것보다 현저하게 높았고, 저장 0일에 AK2 내 NDMA 함량이 AK1 내 그것보다 현저하게 높았다. DMA와 NDMA에 대한 젓갈의 양과 종류에 대한 영향은 저장 초기에는 뚜렷하였으나 20일 동안 저장한 김치에서는 감소하였다. 이들 결과는 젓갈의 함량과 종류가 김치 내 NDMA 형성에 영향을 미친다는 것을 제안하였다.

N-Nitrosodimethylamine (NDMA) is formed through reactions between dimethylamine (DMA) and nitrite. Jeotgal, a traditional Korean salted and fermented seafood, contains a large amount of DMA and is an ingredient of kimchi condiment. This study investigated the effects of amount and type of Jeotgal on changes in NDMA and its precursor contents during storage of kimchi. NDMA was found in all 23 Jeotgal samples, and DMA in nine salted and fermented shrimp samples showed levels ranging from 16.5 to 58.9 mg/kg (average of 30.9 mg/kg). The seven salted and fermented anchovy juice samples showed DMA levels ranging from 21.7 to 44.4 mg/kg (average of 34.5 mg/kg). Kimchi was assigned to one of the following five groups: kimchi without salted and fermented anchovy juice 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 fermented shrimp (SK1), and kimchi with large amount of salted and fermented shrimp (SK2). SK2 had higher DMA content than SK1 during storage while AK2 had higher DMA content than AK1 after storage for 10 days. Nitrite contents of AK1 and SK1 were higher than those of AK2 and SK2 after storage for 20 days. NDMA content was significantly higher in SK2 than in SK1 after storage for 0 and 10 days, and NDMA content in AK2 was significantly higher compared to that in AK1 after storage for 0 days. The DMA and NDMA contents decreased in all kimchi samples during storage. The effects of amount and type of Jeotgal on DMA and NDMA contents were reduced after storage for 20 days. The results suggest that the content and type of Jeotgal have significant effects on formation of NDMA in kimchi.

키워드

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피인용 문헌

  1. Inhibitory effects on N-nitrosodimethylamine formation by decrease of salted-fermented fish products and increase of condiments in kimchi 2017, https://doi.org/10.1007/s10068-017-0179-y
  2. Changes in quality properties of kimchi based on the nitrogen content of fermented anchovy sauce, Myeolchi Aekjeot, during fermentation vol.27, pp.4, 2018, https://doi.org/10.1007/s10068-018-0349-6
  3. 김치산업의 현황과 발전 방향 vol.53, pp.2, 2020, https://doi.org/10.23093/fsi.2020.53.2.166