Inhibitory effects on -nitrosodimethylamine formation by decrease of salted-fermented fish products and increase of condiments in kimchi.

Journal: Food science and biotechnology
Published Date: Aug 28, 2017

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 -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.

Authors

  • Sung Hyun Kim
    World Institute of Kimchi, Gwangju, 61755 Korea.
  • Jeong Gyun Kim
    2Department of Seafood Science and Technology, Institute of Marine Industry, Gyeongsang National University, Tongyeong, Gyeongnam 53064 Korea.
  • Sanghyun Lee
    3Department of Integrative Plant Science, Chung-Ang University, Anseong, Gyeonggi 17546 Korea.
  • Kyung Hun Kang
    2Department of Seafood Science and Technology, Institute of Marine Industry, Gyeongsang National University, Tongyeong, Gyeongnam 53064 Korea.
  • Sang-Hyun Kim
    4Institute of Animal Medicine, College of Veterinary Medicine, Gyeongsang National University, Jinju, Gyeongnam 52828 Korea.
  • Soo-Jung Lee
    5Department of Food Science and Nutrition, Gyeongsang National University, Jinju, Gyeongnam 52828 Korea.
  • Nak-Ju Sung
    5Department of Food Science and Nutrition, Gyeongsang National University, Jinju, Gyeongnam 52828 Korea.
  • Mi Ja Chung
    7Department of Food Science and Nutrition, Gwangju University, Gwangju, 61743 Korea.

Keywords

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