Trimethylamine-N-oxideと亜硝酸塩によるN-Nitrosodimethylamine生成についての食品衛生学的研究

概要

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The formation of N-nitrosodimethylamine (NDMA) from trimegylamine-N-oxide (TMAO) which is one of constituents rich in marine fishes and nitrite which is a permitted additive to meat and fish products was studied both in vitro and with experimentally prepared fish sausages. In vitro, the amount of NDMA formed from TMAO and nitrite increased with decreasing pH of the reaction mixture, whereas that from dimethylamine and nitrite was optimal at pH 3.2-3.4. The formation of NDMA was also promoted by raising the ratio of nitrite to TMAO and the reaction temperature. Fish sausages containing 800mg TMAO per 100g and various concentrations of nitrite from 50-2500ppm (as NO2-) at pH 6.5 were prepared in the laboratory and the amount of NDMA formed in these fish sausages were measured. In the presence of 50-500ppm NO2-, no detectable amount of NDMA was formed. Hower, approximately 0.9ppm NDMA was found in the sausage with 2500ppm NO2-. In connection with NDMA formation during the manufactured processing of fish sausages in Japan, the use of nitrite at permissible concentrations of less than 50ppm as residual NO2- is acceptable from the food hygienical point of view.
日本水産學會の論文