한국식품조리과학회지 (Korean journal of food and cookery science)

  • 제31권4호
  • /
  • Pages.465-476
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  • 2015
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  • 2287-1780(pISSN)
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  • 2287-1772(eISSN)
한국식품조리과학회 (Korean Society of Food and Cookery Science)
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단체급식 다빈도 사용 고나트륨 음식의 단계별 저염화의 관능적 특성

Sensory characteristics of Step-by-Step Sodium Reduction on Frequently used High Sodium Foods in the Institutional Food Service Industry

  • 권순복 (용인대학교 식품영양학과) ;
  • 김혜영 (용인대학교 식품영양학과)
  • Kwon, Soon-Bok (Dept. of Food Science and Nutrition, Yongin University) ;
  • Kim, Hae-Young (Dept. of Food Science and Nutrition, Yongin University)
  • 투고 : 2015.08.21
  • 심사 : 2015.08.25
  • 발행 : 2015.08.31
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초록

The purpose of this study was to develop sodium reduced foods for 10 representative high sodium foods often served in the food service industry, and to conduct sensory evaluation on the foods. The foods are kimchi, cucumber salad, banquet noodle, seaweed soup, ahuk soup, pork kimchi stew, red pepper paste pork chops, beef bulgogi, grilled mackerel and saury stew selected based on data from the 2010 national health and nutrition examination survey. The sodium contents of chinese cabbage kimchi were 688.1 mg in the control, 587.3 mg in the 15% reduced sodium sample group (level 1), and 486.5 mg in the 30% reduced sodium sample group (level 2). The corresponding sodium contents of cucumber salad were 406.4 mg, 345.5 mg, and 284.6 mg. The sodium contents of banquet noodle were 1080.2 mg, 912.2 mg, and 765.8 mg, respectively. The sodium contents of seaweed soup were 459.4 mg, 392.1 mg, and 333.0 mg, respectively. The sodium contents of ahuk soup were 615.3 mg, 534.9 mg, and 434.4 mg respectively. The sodium contents of pork kimchi stew were 1156.2 mg, 988.3 mg, and 820.2 mg respectively. The sodium contents of grilled mackerel were 624.6 mg, 557.4 mg, and 456.9 mg respectively. The sodium contents of red pepper paste pork chops were 723.7 mg, 615.0 mg, and 505.3 mg, respectively. The sodium contents of beef bulgogi were 678.3 mg, 561.9 mg, and 473.3 mg, respectively. The sodium contents of saury stew were 676.0 mg, 574.6 mg, and 470.9 mg respectively. Sensory evaluation was conducted with a total of 30 samples consisting of 10 control food groups, 15%, and 30% reduced sodium food groups. Results showed sodium reduction up to level 1 or 2 in chinese cabbage kimchi, cucumber salad, pork kimchi stew, red pepper paste pork chops, beef bulgogi, grilled mackerel and saury stew. However, the soups and noodles showed significant differences between the control and the 15% reduced sodium (level 1) food groups, specifically in banquet noodle, seaweed soup, ahuk soup.

키워드

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피인용 문헌

  1. School Dietitian Awareness, Practice, and Sodium Reduction Plan in School Meal Service vol.32, pp.2, 2016, https://doi.org/10.9724/kfcs.2016.32.2.222
  2. 성남 지역 외식업소의 나트륨 저감화 현황과 종사자의 저감화 실행에 대한 인식 및 실천용이도 vol.52, pp.5, 2019, https://doi.org/10.4163/jnh.2019.52.5.475