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RISS
The contents of N-nitrosamines and its precursors such as TMAO-N, TMA-N, DMA-N, nitrite-N and nitrate-N after broiling of sea-bream, Filefish, and Squid upon gas range were investigated. The contents of TMAO-N decreased remarkably in all tested fishes...
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RISS 인기검색어
https://www.riss.kr/link?id=A75006620
- 저자
- 발행기관
- 학술지명
- 권호사항
-
발행연도
1995
-
작성언어
Korean
- 주제어
-
KDC
530.000
-
자료형태
학술저널
-
수록면
15-20(6쪽)
- 제공처
- 소장기관
-
0
상세조회 -
0
다운로드
부가정보
다국어 초록 (Multilingual Abstract)
The contents of N-nitrosamines and its precursors such as TMAO-N, TMA-N, DMA-N, nitrite-N and nitrate-N after broiling of sea-bream, Filefish, and Squid upon gas range were investigated. The contents of TMAO-N decreased remarkably in all tested fishes after broiling. TMA-N increased approximately 5 and 4 times in squid and sea-bream, respectively. DMA-N increased in all tested fishes after broiling, and especially showed the highest in squid. Nitrate-N descreased in all tested fishes after broiling, while nitrite-N increased. N-nitrosamines detected in broiled fishes were NDMA and NDEA. The contents of NDMA were in the range of 9.5~14.1μg/kg and NDEA were 1.2~2.5 ㎍/kg.
The contents of N-nitrosamines and its precursors such as TMAO-N, TMA-N, DMA-N, nitrite-N and nitrate-N after broiling of sea-bream, Filefish, and Squid upon gas range were investigated. The contents of TMAO-N decreased remarkably in all tested fishes after broiling. TMA-N increased approximately 5 and 4 times in squid and sea-bream, respectively. DMA-N increased in all tested fishes after broiling, and especially showed the highest in squid. Nitrate-N descreased in all tested fishes after broiling, while nitrite-N increased. N-nitrosamines detected in broiled fishes were NDMA and NDEA. The contents of NDMA were in the range of 9.5~14.1μg/kg and NDEA were 1.2~2.5 ㎍/kg.
목차 (Table of Contents)
- ABSTRACT = 15
- Ⅰ. 서론 = 15
- Ⅱ. 재료 및 방법 = 16
- Ⅲ. 결과 및 고찰 = 16
- Ⅳ. 요약 = 19
- ABSTRACT = 15
- Ⅰ. 서론 = 15
- Ⅱ. 재료 및 방법 = 16
- Ⅲ. 결과 및 고찰 = 16
- Ⅳ. 요약 = 19
- <참고문헌> = 19
동일학술지(권/호) 다른 논문
-
- 濟州大學校 産業技術硏究所
- 임상빈
- 1995
-
- 濟州大學校 産業技術硏究所
- 고용구
- 1995
-
육류의 배소 방법에 따른 N-nitrosamine 함량에 관한 연구
- 濟州大學校 産業技術硏究所
- 김수현
- 1995
-
- 濟州大學校 産業技術硏究所
- 김귀식
- 1995
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