In this study, reduction of various food hazards such as furan, ethyl carbamate (EC), and 4-methyl imidazole (4-MI) was proposed and carried out using Maillard reaction based food model systems. Furan, 4-MI, and ethyl carbamate (EC) are naturally occurring possible carcinogens found in heat-treated and fermented foods, respectively. Furan and 4-MI are classified as a possible (Group 2B) and EC is listed as probable carcinogen (Group 2A) by IARC. Due to their carcinogenicity many researches have been conducted to develop analytical method from various food matrices such as soybean paste (Doenjang), soy sauce and vinegar. Furan model systems consisting of monosaccharides (0.5 M glucose and ribose), amino acids (0.5 M alanine and serine) and/or 1.0 M ascorbic acid were heated at 121°C for 25 min. The effects of food additives (each 0.1 M) such as metal ions (iron sulfate, magnesium sulfate, zinc sulfate and calcium sulfate), antioxidants (BHT and BHA), and sodium sulfite on the formation of furan were measured. The level of furan formed in the model systems was 6.8–527.3 ng/ml. The level of furan in the model systems of glucose/serine and glucose/alanine increased 7–674% when food additives were added. The formation and reduction of furan using a soy sauce model system were investigated in the present study. The concentration of furan fermented up to 30 days increased by 211% after sterilization compared to without sterilization. Regarding fermentation temperature, furan level after 30 days’ fermentation was the highest at 30 (86.21 ng/mL). The furan levels in the soy sauce fermentation at 20 and 40 were reduced by 45% and 88%, respectively compared to 30fermentation. For the EC, Doenjang model system was prepared to determine the reduction of EC in fermented foods. Doenjang was made in laboratory by standardized the manufacturing process. The precursors of EC such as citrulline, ethanol and urea were added to Doenjang with and without urease. The concentrations of EC in Doenjang model were analyzed by Gas Chromatography-Mass Spectrometry/ Selective Ion Monitoring mode (GC-MS/SIM) during a fermentation period. The concentration of 4(5)-MI in the soy sauce model system with 5% (v/v) caramel colorant III was 1404.13 μg/L. The reduction rate of 4(5)-MI level with the addition of 0.1M additives followed in order: iron sulfate (81%) &gt; zinc sulfate (61%) &gt; citric acid (40%) &gt; gallic acid (38%) &gt; ascorbic acid (24%) &gt; magnesium sulfate (13%).

Reduction of food hazards in Maillard reaction based Korean food model systems

253rd National Meeting (2017)

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