• Nutrition Research and Practice
• /
• v.16 no.1
• /
• pp.132-146
• /
• 2022

BACKGROUND/OBJECTIVES: Various sodium reduction policies have been implemented. However, there are limitations in the aspect of actual field applicability and efficiency. For effective sodium reduction, cooperation with the field is required and consumer preference must be considered. Thus, this study aimed to develop a low-sodium burger considering field applicability and consumer preference. MATERIALS/METHODS: Focus group interviews and in-depth interviews on the sodium reduction measures were conducted with nine professionals in related fields to discuss practical methods for sodium reduction from September 7 to 21, 2018. By reflecting the interview results, a burger using a low-sodium sauce was developed, and preference analysis for sodium in the burger sauces and finished products was performed. The consumer preference for low-sodium burgers was evaluated on 51 college students on November 12, 2018. RESULTS: The results of the professional interview showed that it is desirable to practice sodium reduction gradually, and by reflecting this, the burger sauce was prepared by adjusting the ratio of refined salt to 15%, 30%, and 50%. The sodium content of the burger using low-sodium sauce was 399 mg/100 g in the control group, 362 mg/100 g in the H1 group, and 351.5 mg/100 g in the H2 group, showing a 9.3-11.9% decrease in sodium in the H1 and H2 groups. The preference evaluation on the low-sodium burgers showed a higher preference for burgers with 9.3-11.9% sodium reduction, which did not affect the overall taste. CONCLUSIONS: This study examined the potential for sodium reduction in the franchise foodservice industry. An approximate 10% sodium reduction resulted in an increase in consumer preference without affecting the strength of the taste. Thus, if applied gradually, sodium reduction at practical levels could increase the consumer preference without changing the taste or quality and could be applied in the franchise foodservice industry.

• YAKHAK HOEJI
• /
• v.26 no.2
• /
• pp.97-103
• /
• 1982

This paper presents anti-inflammatory effects of nonsteroidal anti-inflammatory drugs and their copper complexes, and the change of content of copper in serum, liver, brain and edema foot induced by 1% carrageenan in rats, and also investigation of stomach hemorrhage. The results were as follows. 1. The content of copper decreased in liver and brain, however, the concentration of copper significantly increased in serum and edema site after carrageenan injection in rats. 2. The content of copper in serum and edema site was decreased after administration of anti-inflammatory drugs. 3. Edema inhibition rate of aspirin was, higher than that of copper (II) aspirinate, but edema inhibition rate of copper complex of naproxen was markedly higher than that of naproxen. 4. Hemorrhage of stomach of copper salicylate was higher than that of sodium salicylate, but hemorrhage of stomach of sodium naproxen was higher than that of copper naproxen.

• Korean Journal of Veterinary Research
• /
• v.39 no.3
• /
• pp.501-512
• /
• 1999

We analyzed the contents of 12 types of minerals such as calcium in muscle from various species. Thereafter we observed changes of the concentrations according to age, part and sex in major domestic animals. The concentrations of calcium, iron, sodium, potassium, magnesium and zinc were high respectively whilst the content of cobalt, chromium, copper, manganese, molybdenum and nickel were low respectively in the muscle. The concentration of calcium was high in duck and dog but low in pig and horse. Also high level of sodium content was detected in dog and the content of potassium, iron showed high level in horse compared with the content in other animals. In 6 types of microminerals as cobalt, the level of muscle were no more than 1 ppm showing very low content in all animal, but $2.99{\pm}0.85$ppm of copper in duck was an exceptional case. According to the age some species showed small range of variation centering on macrominerals and there was no remarkable change in microminerals. Distribution of minerals was different according to the part and the variation was very diverse compared with other factors such as age and sex. Additionally, the content of minerals in muscle was higher in female than in male chicken and duck. In conclusion, the difference of the content of minerals according to the species was mainly focused on macrominerals.

• Journal of Nutrition and Health
• /
• v.12 no.2
• /
• pp.95-98
• /
• 1979

In order to observe the contents of some minerals in Korean daily food, the lithium, sodium and potassium were determined by E.E.L flame photometry. The results obtained are summarized as follows: 1) The lithium content was most higher (13. 8 to 16.8mg/100g) in sodium chloride, the contents of the lithium End sodium in each food were increased according to supplement of sodium chloride. 2) The potassium contents in garlic and bean paste were 137.6 mg and 186.3 mg per 100g sample, respectively, therefore these values were higher than the values in other samples. 3) The contents of lithium, sodium and potassium in rice, barley pressed and boiled rice lower than other samples.

• Journal of the East Asian Society of Dietary Life
• /
• v.18 no.5
• /
• pp.739-745
• /
• 2008

This study was conducted to determine the salt-intake from meals that were served by an institutional foodservice establishment for a month. Meals (176) were classified into 12 food groups by CAN Pro 3.0. These consisted of bap 6, mandu 5, guk 29, jjigae 9, jjim 4, gui 8, jeon 5, bokeum 25, jorim 16, fried 7, namul 49, pickled 12. The average salt content of 100 g of each menu item was significantly higher in the order of pickled>jorim>bokeum>gui>namul>jeon>jjigae>jjim>fried. The average salt and sodium contents of 1 potion of menu item was significantly higher in the order of jjigae>mandu>guk>bap>jorim>pickled>bokeum>gui>fried>jjim>gimchi>namul>jeon. The average salt contents of kim-chijjigae (6.05 g), eggjorim (7.01 g), cooked namul (2.78 g) and salted pepperleaves (4.67 g) was higher than that of the other menu items served frequently in the establishment. The average intake of salt and sodium was 23.48 g (sodium 9,310 mg) a day, 7.35 g (sodium 2,960 mg) with breakfast, 7.55 g (sodium 2,990 mg) with lunch and 8.33 g (sodium 3,300 mg) with dinner. The daily salt intake was slightly higher than that of DRIs (Dietary Reference Intakes).

• Journal of Pharmaceutical Investigation
• /
• v.22 no.4
• /
• pp.307-315
• /
• 1992

Dissolution rate of practically insoluble mefenamic acid was improved by roll mixing with sodium lauryl sulfate (SLS) or polyvinylpyrrolidone (PVP). The dissolution rate of the drug roll mixtures with SLS was superior to that of roll mixtures with PVP. The maximal dissolution rate was found in the roll mixtures system with SLS content of 60%. The dissolution rate of mefenamic acid roll mixtures with SLS content of 60% reached to the maximum value after 10 min of roll mixing. The transport of roll mixtures with SLS across rat jejunum was studied by the perfusion method using everted rat jejunum in vitro. The absorption rate of roll mixtures was superior to that of mefanamic acid.

• Korean journal of food and cookery science
• /
• v.9 no.1
• /
• pp.19-24
• /
• 1993

The purpose of this study was to investigate the physicochemical properties of Su Ri Chwi (Synurus Palmatopinnonatifidus var. indivisus KiTAM.) cooked in different solution (distilled water, 1%, salt and 1% sodium bicarbonate added water) and time. The content of crude fiber showed the highest percentage among the alcohol-insoluble solids of cooked Su Ri Chwi. The contents of Ca and Mg were decreased by the addition of 1% sodium bicarbonate. The main neutral sugars of alcohol insoluble solids were arabinose, galactose, and glucose. The content of glucose was increased regardless of method used. The main neutral sugars of crude pectins were rhamnose, arabinose and glucose. Galactose was increased by the cooking. The gel chromatography on Sepharose CL-4B indicated that the pectin extracted from cooked Su Ri Chwi had lower molecular weight distribution than that of the raw Su Ri Chwi. Total pectin was decreased by the cooking method used. The amounts of soluble pectins of Su Ri Chwi cooked in 1% sodium bicarbonate added water were lower than those of raw material.

• Korean Journal of Community Nutrition
• /
• v.25 no.5
• /
• pp.386-395
• /
• 2020

Objectives: The aim of this study was to investigate sodium reduction practices in school foodservice in Daegu. Methods: The survey included 199 nutrition teachers and dietitians working at elementary, middle and high schools in Daegu. The survey topics included the following: the frequency of salinity measurement, workers in charge of the measurement, average salinity of the soup and stew served, frequency and difficulties of offering low-sodium meals, Importance-Performance Analysis (IPA) of sodium reduction methods in school foodservice and the need for political support in encouraging sodium reduction. Results: The mean salinity of the soup and stew was higher in high school foodservice than in elementary and middle school foodservice. Middle and high schools have difficulties in offering low-sodium meals due to concerns of decreasing satisfaction for the meals. The results of the IPA of programs to reduce sodium in school meals showed that most of the items in the cooking and serving stages were in the 2nd quadrant (Keep up the good work), and all purchasing and menu planning stages occupied the 3rd quadrant (Low priority). To reduce sodium in school meals, government support is required in developing low-sodium recipes for school foodservice, encouraging education on sodium reduction for school foodservice officials and developing low-sodium food for institutional foodservice. Conclusions: To encourage sodium reduction in school meals, the priority is to make low-sodium recipes available. Also, it is necessary to develop a program that calculates the sodium content in menus and processed foods through National Education Information System and to establish standards for sodium levels in school foodservice.

• Journal of the Korean Wood Science and Technology
• /
• v.43 no.5
• /
• pp.613-627
• /
• 2015

Simple methods of conductometric titration and infrared spectroscopy were used to quantify the surface carboxyl content of cellulose fibrils isolated by 2,2,6,6-tetramethylpiperidine-1-oxyl radical (TEMPO)-mediated oxidation. The effects of different cellulose sources, post or assisted-sonication oxidation treatment, and the amount of sodium hypochlorite addition on the carboxyl content of cellulose were reported. This study showed that post sonication treatment had no influence on the improvement of surface carboxyl charge of cellulose macrofibrils (CMFs). However, the carboxyl content increased for the isolated cellulose nanofibrils (CNFs). Thus the carboxyl content of CNFs is different from those of their corresponding bulk oxidized cellulose and CMFs. Filter paper as a CNF source imparted a higher surface charge than did hardwood bleached kraft pulp (HWBKP) and microcrystalline cellulose (MCC). It was considered that the crystallinity and microstructure of the initial cellulose affected oxidation efficiency. In addition, the carboxyl content of cellulose was successfully controlled by applying sonication treatment during the oxidation reaction and adjusting the amount of sodium hypochlorite.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.11 no.2
• /
• pp.27-30
• /
• 1982

The effect of magnesium on the electrolytes distribution and transport in mice was studied using isocalorie and isonitrogenous diets added magnesium salt. The results are summarized as follows: 1. The body weight was the highest value in group C fed with basal diet and 0.4 mg of magnesium per day rather than others. 2. In blood plasma tile content of sodium of group B was higher than others in both male and female. The content of potassium of group B was higher than others in female, and the content of calcium of group B in female and group D in male was higher than others in blood plasma. 3. In case of muscle the content of sodium of group B was higher than others in both male and female. The content of potassium of group B was higher than others in female, but of group C was higher than others in male. The content of calcium of group B was higher than others in female, but of group D was higher than others in male. 4. Magnesium effect on the distribution electrolytes such as sodium, potassium and calcium ions in muscle and blood vessel.