지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국식품영양과학회 Journal of Food Science and Nutrition Journal of Food Science and Nutrition Vol.8 No.4
- 발행연도
- 2003.12
- 수록면
- 321 - 329 (9page)
이용수
초록· 키워드
오류제보하기
In order to provide data on N-nitrosamine (NA) and sanitation in fish available in domestic markets, this study analyzed the levels of NA and its precursors in 9 samples of sea breams and yellow croakers, 12 samples of red-flesh fish, 38 samples of white fish, 5 samples of Alaska pollacks and cod, and 8 species of imported fish. Sea breams and yellow croakers had nitrite concentrations ranging from non-detectable (ND) to 7.4 mg/kg, red fish ND to 5.3 mg/kg, white fish ND to 18.7 mg/kg, Alaska pollacks 0.3 to 2.2 mg/kg, and imported fish from 0.4 to 12.8 mg/kg. Nitrates in sea breams and yellow croakers ranged from 1.2 to 41.19 mg/kg, red fish 0.6 to 26.1 mg/kg, white fish 4.3 to 75.9 mg/kg, Alaska pollacks 0.4 to 3.1 mg/kg, and imported fish ND to 16.0 mg/kg. DMA concentrations were 69.8 to 219.9 mg/100 g in sea breams and yellow croakers, 4.1 to 336.3 mg/100 g in red fish, 1.3 to 331.9 mg/100 g in white fish, 15.7 to 312.3 mg/100 g in Alaska pollacks, and 1.0 to 71.8 mg/100 g in imported fish. TMA concentrations in sea breams and yellow croakers, red fish, white fish, Alaska pollacks and imported fish were 43.8～496.2, 12.3～127.0, 2.0～525.9, 15.4～122.4, and 4～70.6 mg/100 g, respectively. For NA in fish distributed in local markets, only N-nitrosodimethylamine (NDMA) was detected, and its concentrations ranged from 4.7 to 73.7 ㎍/kg in sea breams and yellow croakers, 2.2 to 56.5 ㎍/kg in red fish, ND to 143 ㎍/kg in white fish, 3.8 to 33.3 ㎍/kg in Alaska pollacks, and 2.1 to 102.2 ㎍/kg in imported fish.
목차
Abstract
INTRODUCTION
MATERIALS AND METHODS
RESULTS AND DISCUSSION
ACKNOWLEDGEMENTS
REFERENCES
참고문헌 (0)
참고문헌 신청함께 읽어보면 좋을 논문
논문 유사도에 따라 DBpia 가 추천하는 논문입니다. 함께 보면 좋을 연관 논문을 확인해보세요!
-
시판 식육제품 중 N-Nitrosamine의 생성 제1보. 시판햄 및 소시지 중 N-Nitrosamine의 검출
한국식품위생안전성학회지
1998 .01
-
N - Nitrosamine in Korean Beer
Journal of Food Science and Nutrition
1996 .06
-
마늘 추출물이 Nitrosamine 생성반응에 미치는 영향
Applied Biological Chemistry
2000 .01
-
Influence of Curing and Heating on Formation of N-Nitrosamines from Biogenic Amines in Food Model System using Korean Traditional Fermented Fish Product
Food Science and Biotechnology
2005 .02
-
자리젓 중 N - Nitrosamine 생성에 관한 연구
한국식품영양과학회지
1990 .01
-
사료내 어분함량에 따른 1년생 및 2년생 쏘가리(Siniperca scherzeri)의 성장
수산해양교육연구
2017 .08
-
자연산 어류와 양식산 어류 간의 가격 경합성 분석
수산해양교육연구
2015 .12
-
Application of Gamma Irradiation for the Reduction of Residual Nitrite and Nitrosamine in Meat Products
한국축산식품학회지
2004 .01
-
食品中의 Nitrosamine에 關한 硏究 : 第1報 일상 식품중의 제2급아민과 亞窒酸鹽의 分布
한국식품과학회지
1973 .09
-
The Protective Effect of Curcumin against Nitrosamine-Induced Gastric Oxidative Stress in Rats
Preventive Nutrition and Food Science
2018 .12
-
Physical and chemical properties of Korean fermented fish sauces from different fish species
한국수산과학회 양식분과 학술대회
2016 .05
-
FISH Karyotype Analysis of Eight Rose Cultivars by FISH Technique
한국원예학회 학술발표요지
2008 .05
-
Determination of N-Nitrosamines and Nitrite on Korean Fermented Foods
한국식품영양과학회 학술대회발표집
2015 .08
-
김치 및 젓갈류의 인공소화시 N-Nitrosamine의 생성
한국식품위생안전성학회지
2002 .01
-
FISH MEAL ANALOGS: ENHANCEMENT OF ANIMAL BY-PRODUCT CONCENTRATES AS SUBSTITUTES FOR FISH MEAL & FISH OIL IN AQUACULTURE FEEDS
한국수산과학회 양식분과 학술대회
2015 .05
-
식품을 통한 니트로사민 노출량 평가
한국식품과학회지
2010 .10
이 논문의 저자 정보
최근 본 자료
댓글(0)
0
UCI(KEPA) : I410-ECN-0101-2009-511-018079319