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

Sung Hyun Kim; Jeong Gyun Kim; Sanghyun Lee; Kyung Hun Kang; Sang-Hyun Kim; Soo-Jung Lee; Nak-Ju Sung; Mi Ja Chung

doi:10.1007/s10068-017-0179-y

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

Food Sci Biotechnol. 2017 Aug 28;26(5):1447-1455. doi: 10.1007/s10068-017-0179-y. eCollection 2017.

Authors

Sung Hyun Kim¹, Jeong Gyun Kim², Sanghyun Lee³, Kyung Hun Kang², Sang-Hyun Kim⁴, Soo-Jung Lee⁵, Nak-Ju Sung^{5

6}, Mi Ja Chung⁷

Affiliations

¹ World Institute of Kimchi, Gwangju, 61755 Korea.
² 2Department of Seafood Science and Technology, Institute of Marine Industry, Gyeongsang National University, Tongyeong, Gyeongnam 53064 Korea.
³ 3Department of Integrative Plant Science, Chung-Ang University, Anseong, Gyeonggi 17546 Korea.
⁴ 4Institute of Animal Medicine, College of Veterinary Medicine, Gyeongsang National University, Jinju, Gyeongnam 52828 Korea.
⁵ 5Department of Food Science and Nutrition, Gyeongsang National University, Jinju, Gyeongnam 52828 Korea.
⁶ 6Research Institute of Natural Science, Gyeongsang National University, Jinju, Gyeongnam 52828 Korea.
⁷ 7Department of Food Science and Nutrition, Gwangju University, Gwangju, 61743 Korea.

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.

Keywords: Condiment; Kimchi; N-nitrosodimethylamine; Nitrite; Salted-fermented fish products.