Inhibitory effects on N-nitrosodimethylamine formation by decrease of salted-fermented fish products and increase of condiments in kimchi View Full Text


Ontology type: schema:ScholarlyArticle     


Article Info

DATE

2017-10

AUTHORS

Sung Hyun Kim, Jeong Gyun Kim, Sanghyun Lee, Kyung Hun Kang, Sang-Hyun Kim, Soo-Jung Lee, Nak-Ju Sung, Mi Ja Chung

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. More... »

PAGES

1447-1455

References to SciGraph publications

Identifiers

URI

http://scigraph.springernature.com/pub.10.1007/s10068-017-0179-y

DOI

http://dx.doi.org/10.1007/s10068-017-0179-y

DIMENSIONS

https://app.dimensions.ai/details/publication/pub.1091374195

PUBMED

https://www.ncbi.nlm.nih.gov/pubmed/30263681


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