HOME | LOGIN | MEMBER JOIN | CONTACT US | ENGLISH
Food Science and Biotechnology
→ Food Science and Biotechnology 2017 ; 26(5): 1447-1455
Inhibitory effects on N-nitrosodimethylamine formation by decrease of salted-fermented fish products and increase of condiments in kimchi
Sung Hyun Kim1, Jeong Gyun Kim2, Sanghyun Lee3, Kyung Hun Kang2, Sang-Hyun Kim4, Soo-Jung Lee5, Nak-Ju Sung5,6, Mi Ja Chung7
1World Institute of Kimchi, Gwangju 61755, Korea, 2Department of Seafood Science and Technology, Institute of Marine Industry, Gyeongsang National University, Tongyeong, Gyeongnam 53064, Korea, 3Department of Integrative Plant Science, Chung-Ang University, Anseong, Gyeonggi 17546, Korea, 4Institute of Animal Medicine, College of Veterinary Medicine, Gyeongsang National University, Jinju, Gyeongnam 52828, Korea, 5Department of Food Science and Nutrition, Gyeongsang National University, Jinju, Gyeongnam 52828, Korea, 6Research Institute of Natural Science, Gyeongsang National University, Jinju, Gyeongnam 52828, Korea, 7Department of Food Science and Nutrition, Gwangju University, Gwangju 61743, Korea
ABSTRACT
Ethanol extracts from developed kimchi condiments (KME, KMEE) and mixtures of sub-ingredients (ME, MEE) showed high nitrite scavenging activity. ME was able to scavenge 89% of total nitrite at 50 mg/mL ME and pH 1.2. The nitrite scavenging abilities of KME and KMEE were significantly higher than in ethanol extract from the control condiment. The inhibitory effects on N-nitrosodimethylamine (NDMA) formation by decrease of salted-fermented fish products (Jeot-gal) and increase of condiments in the composition of kimchi were investigated. The modified kimchi (KM) was prepared with new condiments, which included new sub-ingredients and reduced Jeot-gal. The NDMA and its precursor levels were significantly decreased in KM compared with those in the control kimchi (KC). The KM also obtained higher sensory scores than KC. Therefore, the increase of sub-ingredients and reduction of Jeot-gal in kimchi would be recommended for production of reduced-NDMA kimchi while maintaining or even enhancing flavor profiles.
KEYWORD
Condiment, Kimchi, N-nitrosodimethylamine, Nitrite, Salted-fermented fish products
Food Science and Biotechnology 2017 ; 26(5): 1447-1455
List