Abstract
The effects of sodium ascorbate (AsANa) on nitrosamine contents and the color of carotenoid in red pepper in radish-kimuchi, a sort of Korean pickles, were examined.
1) Japanese radish was salted for one month with sea foods, i. e., the salted preserves of opossum shrimp and bonito, with or without AsANa. The amounts of nitrosamine were determined at intervals by gas chromatography. The addition of AsANa (0.25%) decreased the amount of dimethylnitrosamine (DMNA) and delayed their formation rate.
2) For monitering the formation of nitrosamines, the home-made radish-kimuchi was kept at 5°C in an enameled vessel. The amounts of DMNA decreased with the addition of AsANa.
3) The color tones of pickles and the brine were measured by colorimeter. As a result, the lightness and excitation purity were increased by the addition of AsANa. The color difference was remarkably enlarged during the last stage of pickling.
