Effect of cooking on the formation of N-nitrosodimethylamine in Korean dried seafood products.
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 microgram 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 microgram 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.
Lee
S J
SJ
Department of Food Science and Nutrition, Institute of Agriculture and Life Sciences, Gyeongsang National University, Jinju 660-701, Korea. snakju@nongae.gsnu.ac.kr
Shin
J H
JH
Sung
N J
NJ
Kim
J G
JG
Hotchkiss
J H
JH
D000818:Animals; D003445:Crustacea / Q000737:chemistry; D004128:Dimethylnitrosamine / Q000032:analysis*; D005399:Fishes; D005506:Food Contamination / Q000032:analysis*; D005511:Food Handling / Q000379:methods*; D006358:Hot Temperature; D007723:Korea; D008974:Mollusca / Q000737:chemistry; D009602:Nitrosamines / Q000032:analysis; D017747:Seafood / Q000032:analysis*
D009602:Nitrosamines; D004128:Dimethylnitrosamine