たらこにおけるジメチルニトロサミンの生成とその防止法

概要

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Dimethylamine (DMA) is known to be widely distributed in the edible portions of marine fish and shellfish, occurring at especially high levels in the fish species of Gadidae. Much attention has been paid to the possible formation of carcinogenic dimethylnitrosamine (DMNA) in salted Alaska pollack roe products when nitrite is applied as a color fixative. The present paper deals with the conditions relating to the formation of DMNA in the salted products and a possible method for the prevention of the carcinogen formation. The results obtained may be summarized as follows: 1. No DMNA was detected in the salted roe products prepared with nitrite at less than 0.09 mM, while DMNA was detectable when higher concentrations were used. It is to be noted that the addition of an equivalent mole or more of Na-ascorbate to Na-nitrite markedly inhibited the formation of DMNA in the salted products. 2. Nitrite acted as an inhibitor of the formation of DMA, while ascorbate enhanced the formation of the same amine, thereby suggesting that these substances affect the enzyme capable of forming DMA from trimethylaminoxide in the fresh roe. 3. The freshness of raw material did not influence the formation of DMNA in the salted products. 4. Almost no DMNA was detected (minimum detectable level, 1 ppb) in the 23 com-mercial salted Alaska pollack roe products being purchased at the Tokyo Central Wholesale Market in 1972.
公益社団法人日本水産学会の論文