The Korean Journal of Community Living Science (한국지역사회생활과학회지)

The Korean Society of Community Living Science (한국지역사회생활과학회)
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Analysis of Nutritional Composition in Boiled Broth using Anchovy, Fish Paste, Sea Tangle and Radish

멸치, 어묵, 다시마 및 무 조리 후 국물의 영양성분 분석

  • Kim, So-Young (Department of Agrofood Resources, National Academy of Agricultural Science) ;
  • Kwon, Sang-Hee (Division of Health and Nutrition Survey, Korean Centers for Disease Control & Prevention) ;
  • Kim, Se-Na (Department of Agrofood Resources, National Academy of Agricultural Science) ;
  • Kim, Jung-Bong (Department of Agrofood Resources, National Academy of Agricultural Science) ;
  • Park, Hong-Ju (Department of Agrofood Resources, National Academy of Agricultural Science) ;
  • Kim, Haeng-Ran (Department of Agrofood Resources, National Academy of Agricultural Science) ;
  • Jo, Young-Suk (Department of Agrofood Resources, National Academy of Agricultural Science)
  • 김소영 (농촌진흥청 국립농업과학원 기능성식품과) ;
  • 권상희 (질병관리본부 건강영양조사과) ;
  • 김세나 (농촌진흥청 국립농업과학원 기능성식품과) ;
  • 김정봉 (농촌진흥청 국립농업과학원 기능성식품과) ;
  • 박홍주 (농촌진흥청 국립농업과학원 기능성식품과) ;
  • 김행란 (농촌진흥청 국립농업과학원 기능성식품과) ;
  • 조영숙 (농촌진흥청 국립농업과학원 기능성식품과)
  • Received : 2013.07.01
  • Accepted : 2013.09.10
  • Published : 2013.09.30
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Abstract

This study was undertaken to evaluate the change of major nutrient components in boiled broth of anchovy, fish paste, sea tangle, and radish subjected to the boiling processing. The crude protein, fat, ash, and carbohydrates in anchovy boiled broth were 0.1%, 0.04%, 0.1%, and 0% respectively as against 0.04%, 0.1%, 0.2%, and 0.4% in fish paste boiled broth. The protein content in the anchovy boiled broth, the fat and carbohydrate in the fish paste boiled broth, and the ash in the sea tangle boiled broth were high. Major components of the minerals were sodium plus potassium and the boiled broth in anchovy and fish paste had the contents of 19.41 plus 16.19 and 76.77 plus 10.41 mg, respectively. Especially, the potassium in boiled broth of the sea tangle was shown the highest content of 85.94 mg. The Vitamin B1 content in all broth samples were below 0.01 mg per 100 g edible portion. In the case of the B2 content, the anchovy boiled broth had 0.03 mg per 100 g edible portion. On the other hand, the niacin content of the boiled broth on a wet weight basis was detected at an average 0.1 mg. Vit. A, C, tocopherol, and cholesterol was not detected in the boiled broth of any of the subjects. As a result of applying the data of boiled broth in the fish paste soup instead of anchovy and sea tangle which are non-edible, the calcium, dietary fiber, and vitamin A were shown to have a difference of less than 50%.

Keywords

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