N - Nitrosamine Concentrations in Fish Distributed in a Domestic Market

Myung-Cheol Oh; Chang-Kyung Oh; Soo-Hyun Kim

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한국식품영양과학회
Journal of Food Science and Nutrition 학술저널
Journal of Food Science and Nutrition Vol.8 No.4
2003.12 321 - 329 (9page)

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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.