Effect of cooking on the formation of N-nitrosodimethylamine in Korean dried seafood products |
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Authors: | S J Lee J H Shin N J Sung J G Kim J H Hotchkiss |
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Affiliation: |
a Department of Food Science and Nutrition, Institute of Agriculture and Life Sciences, Gyeongsang National University, Jinju 660-701, Korea.
b Department of Food Science and Technology, Gyeongsang National University, Tongyoung 650-160, Korea.
c Institute of Food Science, Department of Food Science, Cornell University, Ithaca, NY 14853, USA. |
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Abstract: | Only N-nitrosodimethylamine (NDMA) was detected when N-nitrosamines (NA) were analysed in seven dried seafood products, either uncooked or cooked. The cooking methods used were a briquet fire, a gas range, an electric oven, a microwave oven, a steam cooker and an electric coil cooker. The contents of NDMA ranged from 1.0 to 46.9 μg kg-1 in uncooked products. When these samples were cooked, regardless of the cooking method, the content of NDMA tended to increase, ranging from 1.1 to 630.5 μg kg-1. In general, indirect heating such as a steam cooker and a microwave oven, as compared with direct heating such as a gas range and a briquet fire, caused less increase in NDMA during cooking. |
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Keywords: | N -nitrosodimethylamine (NDMA) Korean Dried Seafood Products Cooking Methods |
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