오징어젓 숙성 중 N-nitrosamine 생성에 관한 연구 = Studies on the Formantion of N-Nitrosamine during the Fermentation of Squid, sepiell maindroni

다국어 초록 (Multilingual Abstract)

Possibility of formation of carcinogenic N-nitrosamines and changes in their precursors during
the fermentation of high salt-fermented squid, Sepiell maindroni, group with 20% of salt and
low salt-.fermented squid group with 10% of salt, 6% of ethanol, 6% of sorbitol and 0.5% of
lactic acid were investigated. pH during the fermentation of squid changed in the ranges of 5.79
~6.07 and 6.05~6.21 in low and high salt group, respectively. The contents of nitrite- and
nitrate-N during the fermentation were in the ranges 0.75~1.04 and 1.22~1.42mg/kg, respectively. Trimethylamine(TMA) was continuously .increased during the fermentation and showed 20.1 and 14.9mg% in high and low salt group after 140 days of the fermentation, respectively. while trimethylamine oxide(TMA0) was gradually increased from the beginning until the middle period of fermentation and then was again decreased. Dimethylamine(DMA) was continuously increased during the fermentation and showed 19.7 and 13.3mg/kg in high and low salt group after 140 days of the fermentation, respectively. N-nitrosamines in salt-fermented squid was detected only N-nitrosodimethylamine(NDMA), which its amount was trace in low salt group and 3.8~g/kg in high salt group on 40 days of the fermentation and then continuously increased in the ranges of 57.5~74.7μg/kg in both groups during the fermentation.

목차 (Table of Contents)

• Abstract = 13
• Ⅰ. 서론 = 14
• Ⅱ. 재료 및 방법 = 14
• Ⅲ. 결과 및 고찰 = 15
• Ⅳ. 요약 = 19
• <참고문헌> = 19