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

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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.

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Acknowledgements

This research was supports by a grant from the World Institute of Kimchi (KE1701-5), funded by the Ministry of Science and ICT, Republic of Korea.

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Authors and Affiliations

  1. World Institute of Kimchi, Gwangju, 61755, Korea

    Sung Hyun Kim

  2. Department of Seafood Science and Technology, Institute of Marine Industry, Gyeongsang National University, Tongyeong, Gyeongnam, 53064, Korea

    Jeong Gyun Kim & Kyung Hun Kang

  3. Department of Integrative Plant Science, Chung-Ang University, Anseong, Gyeonggi, 17546, Korea

    Sanghyun Lee

  4. Institute of Animal Medicine, College of Veterinary Medicine, Gyeongsang National University, Jinju, Gyeongnam, 52828, Korea

    Sang-Hyun Kim

  5. Department of Food Science and Nutrition, Gyeongsang National University, Jinju, Gyeongnam, 52828, Korea

    Soo-Jung Lee & Nak-Ju Sung

  6. Research Institute of Natural Science, Gyeongsang National University, Jinju, Gyeongnam, 52828, Korea

    Nak-Ju Sung

  7. Department of Food Science and Nutrition, Gwangju University, Gwangju, 61743, Korea

    Mi Ja Chung

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  1. Sung Hyun Kim
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  2. Jeong Gyun Kim
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  3. Sanghyun Lee
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Correspondence to Mi Ja Chung.

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Kim, S.H., Kim, J.G., Lee, S. et al. Inhibitory effects on N-nitrosodimethylamine formation by decrease of salted-fermented fish products and increase of condiments in kimchi. Food Sci Biotechnol 26, 1447–1455 (2017). https://doi.org/10.1007/s10068-017-0179-y

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  • DOI: https://doi.org/10.1007/s10068-017-0179-y

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