Effect of cooking on the formation of N-nitrosodimethylamine in Korean dried seafood products

Authors: Lee S.J.¹; Shin J.H.¹; Sung N.J.¹; Kim J.G.²; Hotchkiss J.H.³

Source: Food Additives and Contaminants, Volume 20, Number 1, 1 January 2003 , pp. 31-36(6)

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Abstract:

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

g 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

g 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.

Keywords: N-nitrosodimethylamine (NDMA); Korean dried seafood products; cooking methods

Document Type: Research article

Affiliations: 1: Department of Food Science and Nutrition, Institute of Agriculture and Life Sciences, Gyeongsang National University, Jinju 660-701, Korea 2: Department of Food Science and Technology, Gyeongsang National University, Tongyoung 650-160, Korea 3: Institute of Food Science, Department of Food Science, Cornell University, Ithaca, NY 14853, USA

Publication date: 2003-01-01

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