N-nitrosamine reduction in salted and fermented anchovy sauce by ionizing irradiation

被引：13

作者：

Ahn, HJ

Kim, JH

Jo, C

Yook, HS

Lee, HJ

Byun, MW

机构：

[1] Korea Atom Energy Res Inst, Team Radiat Food Sci & Biotechnol, Taejon 305353, South Korea

[2] Chungnam Natl Univ, Dept Food & Nutr, Taejon 305764, South Korea

[3] Hankyong Natl Univ, Dept Nutr & Culinary Sci, Ansung City 456749, Kyonggi Do, South Korea

来源：

FOOD CONTROL | 2003年 / 14卷 / 08期

关键词：

gamma irradiation; salted and fermented anchovy sauce; N-nitrosamines;

D O I：

10.1016/S0956-7135(02)00132-9

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Salted and fermented anchovy sauce spiked with or without N-nitrosodimethylamine (NDMA) and N-nitrosopyrrolidine (NPYR) was irradiated at 0, 5 10, 15 and 20 kGy. NDMA and NPYR reduction by irradiation was not observed in non-spiked samples at 0 week. while a significant reduction was observed after 4 weeks of storage at 15 degreesC (P < 0.05). In N-nitrosamine spiked samples, a positive effect of irradiation on NDMA and NPYR reduction was observed. NDNIA and NPYR levels were decreased by irradiation at 5 kGy or above after storage. Therefore, gamma irradiation has a possibility to reduce N-nitrosamines in salted and fermented anchovy sauce. (C) 2003 Elsevier Ltd. All rights reserved.

引用

页码：553 / 557

页数：5

共 22 条

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