THE INFLUENCE OF SEASONING COMPONENTS ON THE MUTAGENICITY OF CANNED SARDINES

Although canned fish is a typical canneries processed food and a large amount of it is consumed, little research has been conducted on the r elationship between foodstuffs and mutagens derived from over-heated f ish muscle during the sterilization in the canning process. We prepare d canned sardines on the basis of several different recipes to establi sh a safe manufacturing procedure. Mutagenic fractions were extracted with Blue rayon and their activity was determined by microsuspension a ssay. Production of mutagenic compounds was detected through the inter action of sugar and amino acids in a Miso (fermented soy bean paste) s easoning mixture with the components of fish muscle. The results of th is study suggested the possibility of reducing the amount of mutagens by adjusting the amount of key ingredients in the recipe for Miso seas oning mixture.