• Culinary science and hospitality research
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• v.11 no.4 s.27
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• pp.1-13
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• 2005

This study analyzed the levels of N-nitrosamine(NA) and its precursors such as nitrite, nitrate, dimethylamine and trimethylamine in 10 samples of mollusk fish, 4 samples of crustacea fish and 11 samples of shellfish from fish distributed in a local markets. Mollusk fishes had nitrite concentrations ranging from non-detectable(ND) to 9.4 mg/kg, crustacea fishes ND to 8.8 mg/kg, and shellfishes ND to 4.3 mg/kg. Nitrates in mollusk fishes ranged from ND to 19.3 mg/kg, crustacea fishes 4.1 to 79.9 mg/kg, and shellfishes 1.5 to 61.9 mg/kg. DMK concentrations were 11.2 to 551.4 mg/100g in mollusk fishes, 44.4 to 79.9 mg/100g in crustacea fishes, and 1.3 to 5.9 mg/100g in shellfishes. TMA concentrations in mollusk fishes, crustacea fishes, and shellfishes were 10.3${\sim}$292.4 mg/100g, 35.5${\sim}$90.3 mg/100g, and 2.3${\sim}$17.1 mg/100g respectively. Only N-nitrosodimethylamine (NDMA) was detected for NA in fish distributed in local markets. NDMA contentrations ranged from ND to 41.4 ${\mu}g/kg$ in mollusk fishes, 3.0 to 47.3 ${\mu}g/kg$ in crustacea fishes, and 1.7 to 12.1 ${\mu}g/kg$ in shellfishes.

• Journal of Korean Society of Environmental Engineers
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• v.36 no.1
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• pp.49-57
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• 2014

The survey of nitrosamine occurrence at Nakdong river is conducted in this study. According to the study results, six nitrosamine compounds (NDEA as N-nitrosodiethylamine, NDPA as N-Nitrosodi-n-propylamine, NDMA as N-nitrosodimethylamine, NMEA as N-nitrosomethylethylamine, NDBA as N-nitrosodi-n-butylamine, and NDPHA as N-Nitrosodiphenylamine) were detected at the Nakdong river. Among these, NDEA and NDPA are the most important compounds in terms of the nitrosamine contamination of Nakdong river. The detected concentration of NDEA exceeded the CDHCS (California Department of Health Care Services) response level of 100 ng/L at several sites. The detected concentration of NDPA approached the response level (500 ng/L) at few sites. When all nitrosamine concentrations were summed up, the maximum concentration of 735.7 ng/L was detected at the Nakdong river.

• The Korean Journal of Food And Nutrition
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• v.15 no.1
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• pp.29-35
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• 2002

N-nitrosamine(NA) contents depending on simulated gastric digestion were analyzed with 12 kinds of diets collected from institutional food service those diets were estimated the total NA amounts including both intake from food directly and its endogenous formation in human body from simulated gastric digestion. NA was determined in dishes of meats, fishes and vegetables before and after simulated gastric digestion. Before digestion, N-nitrosodimethylamine (NDMA) contents ware from not detected(ND) to 4.8$\mu\textrm{g}$/kg in dishes of meats and fishes. After digestion, its contents increased and the highest level was 3.0 $\mu\textrm{g}$/kg in panbroiled dried anchovy. In vegetable dishes, NDMA was detected as ND∼trace before and after digestion. The contents of NDMA in diets collected from institutional food service were 0.20∼0.78$\mu\textrm{g}$/kg 0.43 ∼ 0.80$\mu\textrm{g}$/kg before and after digestion, respectively. The average intake of NA per day to Korean, based on the above data, was 0.60 ∼ 2.34$\mu\textrm{g}$/day/ person. The maximum daily intake of NA was deduced to 5.15$\mu\textrm{g}$/day/person when considering NA amounts formed endogenously by simulated gastric digestion.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.1
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• pp.33-39
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• 1999

Traditional kakdugi prepared from salted radish by the addition of fermented shrimp or anchovy sauce along with seasonings and spices, e.g., red pepper powder, garlic or ginger, which has been examined for the formation of volatile nitrosamine(NA) during its fermentation at 5oC and 17oC. Changes of acidity were increased; while, those of ascorbic acid and pH were continually de creased and besides concentrations of salt were scarcely observed during the fermentation of kakdugi at 5oC and 17oC. High initial levels of nitrate in radish followed by a gradual decreased in nitrate concentration, along with increasing levels of nitrite, during its fermentation. During the fermentation of kakdugi, NA such as N nitrosodimethylamine(NDMA) and N nitrosodiethylamine(NDEA) was identified; these NA in kakdugi that had been prepared with shrimp sauce contained in the higher levels than kimchi that had been prepared with anchovy sauce, and both NDMA and NDEA were detected higher levels in the fermented sample at 17oC than in the fermented sample at 5oC. In kakdugi, NDMA and NDEA levels were continually increased during its fermentation; its levels after 35 days fermentation at 17oC were 0.5~16.7 and 0~5.2 g/kg in added shrimp sauce sample, 0. 5~8.7 and 0~4.7 g/kg in added anchovy sauce sample and 0.4~4.8 and 0~2.4 g/kg in control, respectively. The occurrence of NA such as NDMA and NDEA appeared to arise from the fermented sauce and radish used in preparation of the kimchi.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.31 no.1
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• pp.63-70
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• 1998

The changes of contents of trimethylamine oxide nitrogen (TMAO-N), trimethylamine nitrogen (TMA-N), dimethylamine nitrogen (DMA-N), nitrite nitrogen (nitrite-N), nitrate nitrogen (nitrate-N) and N-nitrosamine (NA) of salt-fermented small shrimp were investigated during fermentation. The contents of TMAO-N decreased, while TMA-N and DMA-N increased during fermentation in all samples. Contents of nitrite-N decreased in the samples supplemented with sodium nitrite during fermentation, whereas the formation of N-nitrosodimethylamine (NDMA) increased. Treatment of ascorbic acid revealed inhibiting effort on NDMA formation compared with the control. The model system was used for the evaluation of ascorbic acid (inhibitor) or thiocyanate (promoter) on the formation of NDMA using salt-fermented small shrimp supplemented with sodium nitrite, The optimum pH for the formation of NDMA was 3.5, and ascorbic acid inhibited the formation of NDMA whereas thiocyanate promoted.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.4
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• pp.606-613
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• 1997

The changes of contents in trimethylamine oxide nitrogen(TMAO-N), trimethylamine nitrogen(TMA-N), dimethylamine nitrogen(DMA-N), nitrite nitrogen(nitrite-N), nitrate nitrogen(nitrate-N) and the effect on the formation of N-nitrosamine(NA) during fermentation were investigated with salted anchovy added different amounts of sodium nitrite, sodium nitrate and ascorbic acid, respectively. When the sodium nitrite was added in salted anchovy, the contents of nitrite-N was decreased during fermentation . Whereas the formation of N-nitrosodimethylamine(NDMA ) was increased . Contents of TMAO-N was decreased, while TMA-N and DMA-N were increased during fermentation in all samples. Addition of ascorbic acid inhibited the formation of NDMA significantly. The formation of NDMA was inhibited by 81.3% at the concentration of 130mM as compared with non-added the control group. The aqueous model system was used for the evaluation of ascorbic acid(inhibitor) or thiocyanate (promoter) on the formation of NDMA using salt-fermented anchovy added with sodium nitrite. The optimum pH on the formation of NDMA was shown to be 3.8, and ascorbic acid inhibited the formation of NDMA whereas thiocyanate promoted. NDMA was not detected in the salt-fermented anchovy (control sample). However it is a possibility to form carcinogenic NDMA in stomach if both saltfer-mented anchovy and the materials contained abundant nitrite or nitrate were took in.

• Journal of environmental and Sanitary engineering
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• v.9 no.1
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• pp.76-88
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• 1994

This study was carried out to investigate contents of nitrosamine precursors such as trite and dimethylamine( DMA ) in some foods. The diazo and Cu- dithiocarbamate melt were used for determination, respectively. The major affecting factors of Nnitrosodimethylamine( NDMA ) formation such as pH, contents of DMA and NaNO$_{2}$, other chemicals, and UV- ray in beverage were investigated in vitro. The contents of nitrite in meat sausage and meat ham were 6.44 ∼ 18.66ppm and 12.85- 39.95pp% respectively, And extremely low level was detected in a certain kind of fish sausage. The contents of DMA in meat sausage meat ham and fish sausage were 3.34∼15. 85ppm, 1.20∼7.10ppm and 7.38∼12.28ppm, respectively. The optimum pH for NDMA formation in vitro was 3.0. NDMA formation was rapidly occurred at high temperature and formed above 80% within 1 hour reaction. The formation of NDMA was increased in proportion to the concentration of DMA and the square of the nitrite concentration. 0.1 M of sodium citrate, sodium tartarated and sodium taiocyanate enhanced NDMA formation. But sodium chloride did not affect. However, 0.3M of ascorbic acid, erythroid acid, ascorbic, palmitate and propy, gallate inhibited NDMA formalion approximately 78%,81%,86% and 85%, respectively. Cow milk and soybean milk inhibited 35 ∼47% of NDMA formation but orange juice and apple juice enhanced 15 ∼64% of NDMA formation. The peak in HPLC for NDMA disappeared by irradiation of UV to prior formed NDMA This result suggest that NDMA was destroyed by UV irradiation.

• The Korean Journal of Food And Nutrition
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• v.14 no.3
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• pp.204-210
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• 2001

전통수산 발효식품인 젓갈은 부패를 억제하기 위하여 20∼25%의 식염을 첨가하므로 짠맛이 강하고 성인병 유발과 유관하다는 단점이 있으므로 저식염 젓갈이 개발되고 있으나 저염 젓갈류는 비린내와 부패취가 강하여 기호도가 떨어질 뿐만 아니라 발암성 N-nitosamine(NA)의 생성 가능성이 높아지게 된다. 본 연구에서는 저염 젓갈의 저장성, 기호성 유지 및 NA생성을 억제코져 두류(대두, 검정콩) 및 허브류(애플민트, 페파민트, 레몬밤 및 스파아민트)의 에탄올 추출물을 각각 첨가한 저염 멸치젓을 제조하여 110일간 숙성시키면서 품질과 관련된 여러 인자 및 NA 생성여부를 실험하였다. 저염 멸치젓 숙성 중 PH, 염도 및 산도는 모든 실험군에서 숙성 110일까지 큰 변화를 보이지 않았다. 휘발성 염기질소는 저장기간에 따라 점차 증가하는 경향을 보였는데 애플민트 추출물 첨가군이 가장 큰 폭으로 증가하였다. DMA 및 TMA 질소도 증가하는 경향을 보였는데 숙성 75일째부터 그 증가폭이 두드러졌다. 질산염 질소는 젓갈 숙성 중 점차 증가하는 경향을 보였으며, 아질산염 질소는 약간 증가하는 경향이었다 NA는 N-nitrosodi-methylamine(NDMA)만이 검출되었으며 대조군에 비하여 전 실험군에 더 낮은 함량이었으며 이때 평균회수율은 63.9∼99.7%였다. 허브 추출물 첨가군에서 대조군에 비하여 월등히 낮은 함량은 NDMA가 검출되었는데, 특히 페파민트 추출물 첨가군에서는 숙성 75일까지 흔적량에 불과하였다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.19 no.1
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• pp.35.2-72
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• 1990

N-Nitrosamines have been known to be strong carcinogens and are formed by the reaction of nitrous acid with amines. In this experiment the changes in the contents of nitrate nitrite trimethylaminoxide(TMAO) trimethylamine(TMA) and dimethylamine(DMA) during femen-tation of damsel fish were analyzed periodically and N-nitrosamines in a commercial products. N-Nitrosamines were determined by mineral oil distillation methods using gas chromatography-thermal energy anlyzer(GC-TEA) in a commerical product. Nitrate nitrite and amines were quantitate by colorimetric methods. Level of nitrate-N were gradually decreased but nitrite-n was not detected or trace. Contents of dimethlamine(DMA) and trimethlamine were mar-kedly increased while trimethylaminoxide nitrogen was decreased during the fermentation of damsel fish. The change of pH was in the ranges of 5,5-7.0 during fermentation of salted damsel fish. It was out of the optimum pH(3.0-3.4) for the formation of nitrosamine. N-Nitrosamines were not detected in salt-fermented damsel fist but much N-nitrosodimethyla-mine(NDMA) could be detected in salt-fermented damsel fish after adding 0.05M NaNo2 in the acidic condition. The identifaction of NDMA in it was confirmed by mass spectrophotometry. Nitrate decrea-sed during the fermentation of damsel fish. however nitrite was trace level and nitrosamines were not formed in its. This could be supposed that it was due to the rapid consumption of nitrite by amino acid and bacteria.

• Food Science of Animal Resources
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• v.24 no.4
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• pp.367-372
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• 2004

Nitrite, a curing agent of meat products, is precursors of carcinogenic N-nitrosamines during processing of meat products or under human stomach conditions as well as having its own toxicity. Some researches have been conducted to evaluate the effects of ionizing radiation on the reduction of residual nitrite and N-nitrosamines in an aqueous model system and cured meat products with different packaging methods during storage. These results showed that the gamma irradiation was effective in reducing the residual nitrite and N-nitrosamines in an aqueous model system as well as meat products. Especially, irradiation combined with vacuum or modified atmosphere packaging was more effective in nitrite and N-nitrosamines reduction than aerobic packaging during storage. The objective of this review is to introduce the irradiation technology for the application of reducing the residual nitrite and N-nitrosamine contents in meat products.