The content of nitrite and nitrosamines in pickles on the market

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Other Title
  • 市販漬物中の亜硝酸塩とニトロソアミンについて

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Abstract

The changes of nitrite and nitrate contents in cucumber pickles, and the content of nitrite, nitrate, pH, and nitrosamines in pickles on the market were analyzed. (1) In order to monitor the changes of nitrite and nitrate in cucumber pickles, cucumbers pickled in 5% NaCl in the enameled vessel were stored at 25℃, and the amount of nitrite and nitrate were measured through the process of pickling in the cucumbers and in the brine. In con-sequence, much nitrite was found in the early pickling stage. f d that (2) By examining the contents in various kinds of pickles on the market, it was found that they contained much nitrite and nitrate. The contents of them decreased in turn of green vegetables, roots and fruit vegetables. More nitrite was found in fresh pickles than in sake lees in miso, soy and vinegar pickles. It was also found that there was such a close relationship between the amount of nitrite and pH that much nitrite was detected in the pickles of pH 6.8～5.0, while a little nitrite was detected in the pickles below pH 5.0. (3) Nitrosamines contained in the pickles consisted of almost NDMA, and NDEA, NDPA and NDBA were not detected. A large quantity of NDMA was detected in pickled Japanese radishes and pickled Chinese cabbages, while it was hardly detected in Nozawana-zuke. Seisaina-zuke and Takana-zuke which contained much nitrite.

Journal

  • 調理科学

    調理科学 20 (1), 54-59, 1987-03-20

    調理科学研究会

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