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Author Cheerawat Hrianaaree
Anchanee Utaiphatnacheep
Alternative TitleNitrosamine in Pha-ra (fermented fish)
ImprintLampang : Lampang's Institute of Agricultural Research and training, 1994
Call# IFRPD T940271

CALL # Volume Number Month Year Barcode Status

Abstract This research were to assess the nitrosamine formation and the inhibitory effect of sodium ascorbate or sodium erythorbate on nitrosamine formation in fermented fish in which KNO3 and sodium ascorbate or sodium erythorbate were added by the ratio of 1:1 and 1:2 (w/w). The study design was RCB. Fermented fish samples at fermentation time of week 1,5 and 9 were sampled and analyzed by means of GC-TER. The results indicated that fermented fishes, added with rock salt and KNO3 contained some of NDMA, NDER, NPIP and NPYR. The level of nitrosamine formation increased with prolonging the fermentation time. In addition, sodium ascorbate or sodium erythorbate could significantly inhibit the nitrosamines formation up to 5 week of fermentation at level of .01, but those samples of week 9 of fermentation were not shown significantly difference at level of .05,
Sodium ascorbate/nitrosamine inhibition
Salt/nitrosamine inhibition