Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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A Study on Fat Content in Commercial Retort Foods - Crude Fat, Saturated Fatty Acid and Trans Fatty Acid -

시판 레토르트식품의 지방함량 조사 - 조지방, 포화지방, 트랜스지방산 중심으로 -

  • Jeong, Da-Un (Laboratory of Food Safety, Department of Food & Nutrition, College of Human Ecology, Hanyang University) ;
  • Im, June (Laboratory of Food Safety, Department of Food & Nutrition, College of Human Ecology, Hanyang University) ;
  • Kim, Cheon-Hoe (Korea Health Supplement Association Sub. Korea Health Supplement Institute) ;
  • Kim, Young-Kyoung (Korea Health Supplement Association Sub. Korea Health Supplement Institute) ;
  • Park, Yoon-Jin (Korea Health Supplement Association Sub. Korea Health Supplement Institute) ;
  • Om, Ae-Son (Laboratory of Food Safety, Department of Food & Nutrition, College of Human Ecology, Hanyang University)
  • 정다운 (한양대학교 식품영양학과) ;
  • 임준 (한양대학교 식품영양학과) ;
  • 김천회 (한국건강기능식품협회 부설 한국기능식품연구원) ;
  • 김영경 (한국건강기능식품협회 부설 한국기능식품연구원) ;
  • 박윤진 (한국건강기능식품협회 부설 한국기능식품연구원) ;
  • 엄애선 (한양대학교 식품영양학과)
  • Received : 2015.09.21
  • Accepted : 2015.10.27
  • Published : 2015.10.31
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Abstract

The aim of this study was to provide nutrition information to consumers by analyzing crude fat, saturated and trans fatty acids in commercial retort foods (n=70). The following sauce products of curries (n=21) and black-bean-sauces (n=16), other sauces (n=17) and instant cooking foods (n=16) were collected. Crude fat contents were quantified with the Rose-Gottlieb method using acid digestion. While saturated and trans fatty acids were examined by gas chromatography with a flame ionization detector (FID). Crude fat, saturated and trans fatty acid content ranges were $0.47{\pm}0.42{\sim}12.80{\pm}0.07g/100g$, $0.24{\pm}0.02{\sim}17.41{\pm}0.41g/100g$, $0.00{\pm}0.00{\sim}0.46{\pm}0.05g/100g$, respectively. Maximum recovery of analysis values was crude fat (119.7%), saturated fat (119%) and trans fatty acid (90%) compared the actual amounts based on the reference value indicated on the nutrition label. The analyzed samples were found to be compliant with nutrition label standard, because the contents of crude fat, saturated fatty acid, trans fatty acid were less than 120% of the reference value indicated on the nutrition label in retort foods. Therefore, the nutrition information on retort foods available to consumers was found to be trustworthy.

본 연구는 레토르트식품의 조지방, 포화지방, 트랜스지방의 영양성분 표시 값과 분석 값을 비교하여 소비자에게 신뢰성 있는 영양정보를 제공하는지를 확인하기 위해 카레류 21건, 짜장류 16건, 짜장 및 카레를 제외한 소스류 17건, 즉석조리식품 16건을 서울 및 경기지역을 중심으로 수거하여 식품공전에 따라 분석하였으며 그 결과는 다음과 같다. 레토르트식품의 지방성분 함량 분포는 조지방 $0.47{\pm}0.42{\sim}17.41{\pm}0.41g/100g$, 포화지방 $0.24{\pm}0.02{\sim}7.60{\pm}0.40g/100g$, 트랜스지방 $0.00{\pm}0.00{\sim}0.46{\pm}0.05g/100g$의 범위를 보였으며, 이는 제품에 표시된 영양성분 함량 대비 각각 최대 회수율 값이 조지방(119.7%), 포화지방(119%), 트랜스지방(90%)로 모두 120%미만의 결과이며 레토르트 70건이 허용 오차 기준을 준수하고 있었다. 이상의 결과를 종합해 보면 레토르트식품에 표시된 조지방, 포화지방, 트랜스지방 함량은 소비자에게 신뢰성 있는 영양정보를 제공하고 있음을 확인하였으며, 현재 한국의 비만 유병률이 31~32%인 시점에서 소비자들이 식품에 표시된 조지방, 포화지방, 트랜스지방 함량을 확인하여 구매한다면 건강에 적합한 식품을 선택할 수 있을 것으로 판단된다. 또한 지속적으로 의무영양표시 식품을 대상으로 제품에 표시된 영양표시의 기준이 준수되고 있는 지에 대한 영양성분 함량 표시 조사 연구가 필요하다고 본다.

Keywords

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