N-nitrosamine reduction in salted and fermented anchovy sauce by ionizing irradiation

Salted and fermented anchovy sauce spiked with or without N-nitrosodimethylamine (NDMA) and N-nitrosopyrrolidine (NPYR) was irradiated at 0, 5, 10, 15 and 20 kGy. NDMA and NPYR reduction by irradiation was not observed in non-spiked samples at 0 week, while a significant reduction was observed after 4 weeks of storage at 15 °C (P<0.05). In N-nitrosamine spiked samples, a positive effect of irradiation on NDMA and NPYR reduction was observed. NDMA and NPYR levels were decreased by irradiation at 5 kGy or above after storage. Therefore, gamma irradiation has a possibility to reduce N-nitrosamines in salted and fermented anchovy sauce