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Preparation of High-Quality Fermented Fish Product
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Inhibitory effects on N-nitrosodimethylamine formation by decrease of salted-fermented fish products and increase of
Sung Hyun Kim1, Jeong Gyun Kim2, Sanghyun Lee3
1World Institute of Kimchi, Gwangju, 61755 Korea.
Food Science and Biotechnology
|September 29, 2018
Summary
New kimchi recipes using more sub-ingredients and less salted-fermented fish (Jeot-gal) reduced harmful N-nitrosodimethylamine (NDMA) formation. These modified kimchi (KM) also improved flavor, offering a healthier fermented food option.
Area of Science:
- Food Science
- Fermentation Technology
- Food Chemistry
Background:
- Nitrite and N-nitrosodimethylamine (NDMA) are common food contaminants.
- Kimchi, a fermented staple, traditionally contains ingredients that can contribute to NDMA formation.
Purpose of the Study:
- To evaluate the nitrite scavenging activity of kimchi sub-ingredients.
- To investigate the reduction of NDMA formation in modified kimchi (KM) by adjusting ingredient composition.
- To assess the sensory properties of the modified kimchi.
Main Methods:
- Ethanol extracts of kimchi condiments and sub-ingredients were tested for nitrite scavenging activity.
- Modified kimchi (KM) was prepared by reducing salted-fermented fish (Jeot-gal) and increasing condiment sub-ingredients.
- NDMA and its precursor levels were measured in KM and control kimchi (KC).
- Sensory evaluation was performed on KM and KC.
Main Results:
- Kimchi sub-ingredients demonstrated significant nitrite scavenging activity, with one mixture (ME) scavenging 89% of nitrite.
- Developed kimchi condiments (KME, KMEE) showed higher activity than control condiment extracts.
- The modified kimchi (KM) exhibited significantly lower NDMA and precursor levels compared to control kimchi (KC).
- KM received higher sensory scores than KC.
Conclusions:
- Increasing sub-ingredients and reducing Jeot-gal in kimchi effectively lowers NDMA formation.
- Modified kimchi (KM) offers a healthier alternative with enhanced or maintained flavor profiles.
- This approach is recommended for producing reduced-NDMA kimchi.
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