• 제목/요약/키워드: salt and sodium content

검색결과 186건 처리시간 0.025초

근적외 분광분석법을 응용한 마요네즈의 식염 농도측정 (Measurement of Mayonnaise Salt Content by Near-Infrared Reflectance Spectroscopy)

  • 차익수;김진호;김현위;김형찬;이윤경;박기문;유무영
    • 한국식품과학회지
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    • 제28권1호
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    • pp.40-43
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    • 1996
  • 비파괴적이고 신속분석이 가능한 근적외 분광분석법으로 마요네즈의 식염분석을 시도하였다. 식염은 근적외선영역에서 주성분 피크가 존재하지 않음으로 식염 함량을 다양한 통계처리 기법중에 PLS회귀법을 사용하여 100시료로 검량식을 작성하였다. $1{\sim}15$개 요인변수를 사용하여 작성된 검량식 중에서 최소값의 SECV, SE를 갖는 3개의 검량식(요인변수 : 10, 11, 12)을 선택하였다. 이 검량식들을 독립된 40시료의 검정용 시료에 적용시켜 검정한 결과, 요인변수 11의 검량식이 R 0.946, SEP 0.0166%로 가장 우수하게 평가되었다. 이 결과로부터 마요네즈의 식염분석이 근적외 분광분석법으로 측정 가능함을 확인할 수 있었다.

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사회인지론 모델을 적용한 나트륨 섭취 줄이기 소비자 영양교육 프로그램 개발 - 포커스그룹 인터뷰에 기초하여- (Development of Nutrition Education Program for Consumers to Reduce Sodium Intake Applying the Social Cognitive Theory - Based on Focus Group Interviews -)

  • 안소현;김혜경;김경민;윤진숙;권종숙
    • 대한지역사회영양학회지
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    • 제19권4호
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    • pp.342-360
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    • 2014
  • Objectives: This study aimed to develop nutrition education program for consumers to reduce sodium intake based on social cognitive theory (SCT). Methods: The main factors of SCT related to low sodium diet were investigated by using focus group interview (FGI) with 30 women who participated in consumer organizations. Results: The main target groups for the education program were housewives (H), parents (P), and the office workers (OW), for which we considered their influences on other people and the surroundings. According to the results of FGI, in carrying out low sodium diet, 'positive outcome expectation' were prevention of chronic disease and healthy dietary habit, and 'negative outcome expectation' were low palatability of foods, difficulty in cooking meals, and limited choice of foods. The contents of the program and education materials were individualized by each group to raise self-efficacy and behavioral capability, which reflected the results of the FGI. The program included 'salt intake and health' to raise positive outcome expectation. For improving the ability to practice low-sodium diet, the program contained the contents that focused on 'cooking' and 'food purchasing' for H, on 'purchasing and selection of low-sodium food with the children' for P, and on 'way of selecting restaurant menu' for OW. Also the program included 'way of choosing the low-sodium foods when eating out' with suggestions on sodium content of the dishes and snacks. Further, 'dietary guidelines to reduce sodium intake' was also suggested to help self-regulation. Conclusions: This nutrition education program and education materials could be utilized for the community education and provide the basis for further consumer targeted education program for reducing sodium intake.

Comparison of the Nutritional Composition of Bullfrog Meat from Different Parts of the Animal

  • Zhu, Yanli;Bao, Min;Chen, Chong;Yang, Xiaoli;Yan, Wenliang;Ren, Fazheng;Wang, Pengjie;Wen, Pengcheng
    • 한국축산식품학회지
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    • 제41권6호
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    • pp.1049-1059
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    • 2021
  • The objective of this study was to evaluate the nutritional content of bullfrog meat from different parts of the animal, including fore-chest, thigh and calf. Bullfrog meat was found to be a rich source of proteins, essential amino acids and minerals, but with a low fat content, compared with other aquatic meat products. There was no significant difference (p>0.05) between thigh and calf in mineral content (K, P, Na, Mg, Ca, Zn, Fe, Cu, and Mn), but the contents of K, P, and Mg were higher in thigh and calf than in the fore-chest (p<0.05). The salt-soluble, water-soluble and insoluble protein bands in sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE) electrophoresis, from fore-chest, thigh and calf were similar, with the most abundant bands being 35 kDa (salt-soluble protein), 35-48 kDa (water-soluble protein) and 48 kDa (insoluble protein). The results showed that the insoluble protein content in the fore-chest meat was higher than that in the thigh meat and calf meat, but the salt-soluble protein fraction was the most abundant in thigh meat. These results showed that the nutrients in different parts of bullfrog meat were different.

p-Methoxycinnamic Acid의 진통작용 (Analgesic Action of p-Methoxycinnamic acid.)

  • 우원식
    • 약학회지
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    • 제9권3_4호
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    • pp.31-33
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    • 1965
  • In the previous papers, it was reported that p-methoxycinnamate showed good antipyretic action when tested on the typhoid-vaccinated rabbits and decreased the ascorbic acid content of the adrenals of rats like other wellknown antipyretics. In the present work, it was shown that p-methoxycinnamic acid exhibited marked analgesic properties. The method employed for testing analgesic effect was modification of that described by Woolfe and Macdonald. Of mice which had been trained and jumped out within 5 seconds on the hot plate of $59{\deg}$, the reaction time was prolonged by subcutaneous injection of its sodium salt aqueous solution. Mean responses were proved to increase linearly with the log doses (from doses 160 mg to 500 mg/kg).

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소금과 인산염 첨가에 따른 산란노계육의 단백질 추출성, Thiobarbituric Acid 및 Volatile Basic Nitrogen의 변화 (Changes in Protein Extractability, Thiobarbituric Acid and Volatile Basic Nitrogen of Spent Layer Meat Treated with Sodium Chloride and Phosphates)

  • 박구부;이정일;신택순;진상근;문점동
    • 한국가금학회지
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    • 제21권4호
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    • pp.249-256
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    • 1994
  • This study was conducted to investigate the effects of the addition of varied levels of NaCI and phosphates to the breast meat of spent layers(2 \pm 0.2 kg), which were stabilized for over 24 h before slaughter, on the protein extractability, thiobarbituric acid(TBA) and volatile basic nitrogen (VBN). Within 1 h after slaughter, breast meat was removed and treated with NaCI(0, 1, 2, 3%) and phosphates(0.25% and 0.5%) using a hot-salted method. The breast meat samples were stored at 4\pm$1^{\circ}C$ for 3 d. The results obtained were summarized as follows. 1. Soluble protein contents of salt-treated groups were significantly higher than that of control (P<0.05) and showed a positive relationship with the levels of salt. At a constant level of NaCI, the soluble protein content was proportionately elevated by the levels of phosphates (P<0.05). It decreased significantly in both control and salt-treated groups during storage (P<0.05). 2. TBA values of salt-treated groups were significantly higher than that of control(P<0.05) and showed a positive relationship with the levels of salt. At a constant level of NaCI, TBA values in 0.5% phosphates treatment groups were significantly lower than that in 0.25%(P<0.05). It increased significantly in both control and salt-treated groups during storage(P<0.05). 3. VBN values of salt-treated groups were significantly lower than that of control(P<0.05) They increased significantly by the salt treatment for the first day of storage(P<0.05), but not from the second day of storage. VBN values in both control and salt-treated groups were significantly increased during storage(P<0.05). After the first day of storage and at the same level of NaCI, no significant difference in VBN value was observed between the two levels of phosphates.

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천연보존제를 첨가한 저염 고추장의 숙성 중 이화학적 성분 변화 (Changes in Physicochemical Characteristics of Low-salted Kochujang with Natural Preservatives during Fermentation)

  • 오지영;김용석;신동화
    • 한국식품과학회지
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    • 제34권5호
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    • pp.835-841
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    • 2002
  • 고추장의 염 함량을 낮추기 위하여 고추장 발효 및 유통 중 문제가 되는 가스발생을 억제하는 효과가 입증된 고추냉이와 겨자를 1.2% 수준으로 첨가한 후 염 함량을 $4{\sim}10%$로 조정한 고추장을 발효하면서 성분변화와 관능적 특성을 염이 10% 함유된 일반고추장(대조구)과 비교하였다. 염 첨가량이 낮을수록 pH 강하 및 산도의 증가 속도는 빨랐으며, 색차는 식염 첨가량이 증가할수록 적어졌다. 아미노산성 질소는 발효중 증가하여 발효 $9{\sim}120일 사이 최고에 도달하였고 염 첨가량이 적을수록 그 함량은 높게 나타났으며 유리아미 acid, glutamic acid, serine 순 이었다. 고추장 숙성이 완료된 시점(120일 발효)에서 관능 검사한 결과 고추냉이와 겨자를 첨가한 경우가 그렇지 않은 경우보다 우수하였고 염 첨가량 6% 수준까지 대조구보다 우수하여 저염 고추장 제조 가능성을 확인하였다.

폴리아크릴산 나트륨 염이 함침된 흡수성 고분자 복합 필름의 제조 및 특성 연구 (Preparation and Properties of Moisture-absorbing Film Impregnated with Polyacrylic Acid Partial Sodium Salt Material)

  • 이윤석;최홍열;박인식
    • Korean Chemical Engineering Research
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    • 제52권4호
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    • pp.530-537
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    • 2014
  • 수분은 제품의 물리적 변화, 미생물 성장, 화학적 반응을 일으켜 품질을 저하시키는 주요 요인이 된다. 본 연구는 기능성 포장 필름으로 응용하기 위하여 수분을 흡착력이 우수한 폴리아크릴산 나트륨 염(polyacrylic acid partial sodium salt, PAPSS)을 선상저밀도폴리에틸렌(LLDPE) 고분자 수지에 함침된 수분 흡착 기능을 가진 복합 필름을 제조하였다. 제조한 수분 흡착 복합 필름은 PAPSS 물질 입자가 LLDPE 고분자 매트릭스에 잘 분포되어 있음을 확인하였다. 또한 PAPSS 첨가량이 증가됨에 따라 필름의 투명도가 저하되었다. 고분자에 첨가되는 PAPSS 물질의 증가는 복합 필름의 인장강도와 신장률 값이 감소됨을 확인할 수 있었으나 각각 0.5, 1, 그리고 2% PAPSS 필름들 간에는 큰 유의적 차이를 보이지 않았다. 반면 4% PAPSS 함침 필름은 다른 농도로 PAPSS 물질이 함침된 필름과 비교하여 인장강도 및 신장률 값의 급격한 감소를 나타냈다. PAPSS 함량의 증가는 필름의 산소 및 수분 투과도 값이 감소됨이 관찰되어 고분자에 PAPSS 첨가는 필름의 가스 차단의 개선을 나타냈다. PAPSS 함침 필름들은 상대적으로 높은 습도 환경 조건에서 우수한 수분 흡착율을 나타내는 것을 확인하였으며, 특히 4% PAPSS 함침 필름이 다른 PAPSS 농도 함침 필름들에 비하여 높은 수분 흡착율을 보였다. $25^{\circ}C$ 조건에서 필름 샘플의 수분 흡착 등온 곡선에 가장 적합하게 묘사되는 최적의 모델 방정식은 GAB 모델로 나타냈다. PAPSS 첨가는 고분자 필름의 결정화 및 녹는 온도 변화에 영향을 보였으나, 열중량 변화에는 큰 차이가 없이 안정된 열적 특성을 나타냈다.

식이 sodium 제한 및 식이 sodium 제한에 따른 항고혈압제의 투여가 만성신부전증의 진행에 미치는 영향에 관한 실험적 연구 (Effects of Dietary Salt Restriction on the Development of Renal Failure in the Excision Remnant Kidney Model)

  • 김기혁;김상윤;강용주;맹원재;김교순
    • Childhood Kidney Diseases
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    • 제3권2호
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    • pp.170-179
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    • 1999
  • 목적 : 만성신부전유발 백서에서 식이 sodium 제한이 만성신부전의 진행속도 및 혈압조절에 어떠한 영향을 주는지, 또한 항고혈압제제 (enalapril: E, nicardipine: N)와 병행 투여하였을 매 항고혈압제제 단독투여보다 만성신부전의 진행속도 및 혈압조절에 어떠한 영향을 주는 지를 연구하였다. 방법 : 5/6 신절제술로 만성신부전을 유발시킨 백서를 수술 제 7일부터 무작위로 0.49% sodium 식이군, 0.25% sodium 식이군, 0.49% sodium 식이 enalapril군, 0.49% sodium 식이 nicardipine군, 0.25% sodium식이 enalapril군, 0.25% sodium식이 nicardipine군으로 나누고 신절제술 4주, 12주, 16주 혹은 24주에 혈압, 24시간 단백뇨의 변화, 신 조직의 mesangial expansion score(MES) 및 사구체용적의 변화를 비교 분석하였다. 곁 과 : 1) 0.25% sodium 식이군은 0.49% sodium 식이군보다 혈압의 감소를 보였고 0.25% sodium 식이 enalapril군, 0.25% sodium 식이 nicardipine군, 0.49% sodium 식이 enalapril군, 0.49% sodium 식이 nicardipine 군에서는 혈압의 감소가 관찰되었다. 2) 16주째 0.25% sodium 식이 enalapril군, 0.25% sodium 식이 nicardipine군, 0.49% sodium 식이 enalapril군, 0.49% sodium 식이 nicardipine 군은 0.49% sodium 식이군보다 의의있는 단백뇨의 감소를 보였다 (P<0.05). 0.25% sodium 식이군의 16주째 뇨단백은 $78{\pm}16$ mg 이었고 0.25% sodium 식이 enalapril 군, 0.25% sodium 식이 nicardipine군은 각각 $35{\pm}9mg,\;41{\pm}15mg$으로 enalapril, nicardipine 에 의해 뇨단백의 감소를 관찰할 수 있었고, 0.25% sodium 식이군의 24주째 뇨단백은 $82{\pm}10$ mg 이었고 0.25% sodium 식이 enalapril 군,0.25% sodium 식이 nicardipine군은 각각 $54{\pm}3mg,\;76{\pm}11mg$으로, enalapril 에 의해서만 24 시간 단백뇨의 의의있는 감소를 관찰할 수 있었다. 3) 24주째 백서를 희생하여 크레아티닌 청소률을 관찰한 결과 심한 신부전은 관찰되지 않았고, 0.25% sodium 식이 대조군에 비해 0.25% sodium 식이 enalapril군에서 사구체여과율이 증가됨을 관찰할 수 있었다. 4) 신절제술후 남아 있는 신조직무게를 비교하여 보면 24주째 0.25% sodium 식이군, 0.25% sodium 식이 enalapril군, 0.25% sodium 식이 nicardipine군에서 16주째 0.49% sodium 식이군, 0.49% sodium 식이 enalapril군, 0.49% sodium 식이 nicardipine 군보다 의의있게 신조직무게가 증가됨을 관찰할 수 없었다. 5) 0.25% sodium 식이군은 0.49% sodium 식이군과 비교하여 MES의 현저한 감소를 보였고 (0.25% sodium식이군: 12주; $1.97{\pm}0.02$, 24주; $2.06{\pm}0.03$ vs. 0.49% sodium 식이군: 12주; $2.29{\pm}0.09$, 16주; $2.55{\pm}0.16$, P<0.05) 12주 이후에 관찰한 MES는 0.25% sodium 식이군, 0.25% sodium 식이 enalapril군, 0.25% sodium 식이 nicardipine군 세군간의 통계적인 차이는 없었다. 6) 24주에 시행한 0.25% sodium 식이군의 사구체용적은 16주에 시행한 0.49% sodium 식이군의 사구체용적보다 현저하게 감소되어있었다 (0.25% sodium 식이군:24주; $1.58{\pm}0.18{\times}10^6{\mu}m^3$ vs. 0.49% sodium 식이군:16주; $1.98{\pm}0.18{\times}10^6{\mu}m^3$, P<0.05). 24주 0.25% sodium 식이 enalapril군의 사구체용적($1.51{\pm}0.08{\times}10^6{\mu}m^3$)은 16주 0.49% sodium 식이 enalapril군의 사구체용적($1.81{\pm}0.22{\times}10^6{\mu}m^3$)과 비교하여 현저한 감소를 보였다. 12주, 24 주에 관찰한 0.25% sodium 식이군, 0.25% sodium 식이 enalapril군, 0.25% sodium 식이 nicardipine군의 사구체용적은 세군간에 의의있는 차이는 없었다. 결론 : 식이 sodium 제한은 대상성 신비대의 감소를 통해 신손상을 감소시켰고 혈압의 감소에도 도움을 주었다. 식이 sodium 제한과 항고혈압제재 특히 enalapril을 병행투여하였을 때 항고혈압제재 단독투여보다 뇨단백 및 신조직의 대상성 비대를 감소시켰다. 따라서 만성신부전증에서 경도의 저sodium식이가 만성신부전으로의 진행을 지연시키며 혈압의 감소에도 도움이 됨을 알 수 있었다.

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Recent strategies for improving the quality of meat products

  • Seonmin Lee;Kyung Jo;Seul-Ki-Chan Jeong;Hayeon Jeon;Yun-Sang Choi;Samooel Jung
    • Journal of Animal Science and Technology
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    • 제65권5호
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    • pp.895-911
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    • 2023
  • Processed meat products play a vital role in our daily dietary intake due to their rich protein content and the inherent convenience they offer. However, they often contain synthetic additives and ingredients that may pose health risks when taken excessively. This review explores strategies to improve meat product quality, focusing on three key approaches: substituting synthetic additives, reducing the ingredients potentially harmful when overconsumed like salt and animal fat, and boosting nutritional value. To replace synthetic additives, natural sources like celery and beet powders, as well as atmospheric cold plasma treatment, have been considered. However, for phosphates, the use of organic alternatives is limited due to the low phosphate content in natural substances. Thus, dietary fiber has been used to replicate phosphate functions by enhancing water retention and emulsion stability in meat products. Reducing the excessive salt and animal fat has garnered attention. Plant polysaccharides interact with water, fat, and proteins, improving gel formation and water retention, and enabling the development of low-salt and low-fat products. Replacing saturated fats with vegetable oils is also an option, but it requires techniques like Pickering emulsion or encapsulation to maintain product quality. These strategies aim to reduce or replace synthetic additives and ingredients that can potentially harm health. Dietary fiber offers numerous health benefits, including gut health improvement, calorie reduction, and blood glucose and lipid level regulation. Natural plant extracts not only enhance oxidative stability but also reduce potential carcinogens as antioxidants. Controlling protein and lipid bioavailability is also considered, especially for specific consumer groups like infants, the elderly, and individuals engaged in physical training with dietary management. Future research should explore the full potential of dietary fiber, encompassing synthetic additive substitution, salt and animal fat reduction, and nutritional enhancement. Additionally, optimal sources and dosages of polysaccharides should be determined, considering their distinct properties in interactions with water, proteins, and fats. This holistic approach holds promise for improving meat product quality with minimal processing.

Influence of Isobutyric Acid Supplementation on Nutrient Intake, Its Utilization, Blood Metabolites and Growth Performance of Crossbred Calves Fed Wheat Straw Based Low Protein Diets

  • Misra, A.K.;Thakur, S.S.
    • Asian-Australasian Journal of Animal Sciences
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    • 제14권2호
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    • pp.200-205
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    • 2001
  • The effects of dietary supplementation with the sodium salt of isobutyric acid in a low protein (10% CP) wheat straw based diet on nutrient utilization, blood metabolites and growth performance were studied with male crossbred calves. The calves were divided into two equal groups of 6 each. The animals of the control group were fed a basal diet consisting of wheat straw, concentrate mixture and green oat fodder in 40:40:20 proportion whereas BCFA supplemented group received the basal diet+isobutyric acid at 0.75 percent of basal diet. The duration of study was 120 days. The feed intake between experimental groups did not differ significantly and the average total DMI (% BW) was 1.99 and $1.95kg\;day^{-1}$ in control and BCFA supplemented diets. The dietary supplementation of BCFA improved (p<0.01) the DM, OM, CP (p<0.05), NDF and cellulose digestibilities by 8.50, 9.01, 5.39, 17.78 and 18.44 per cent over those fed control diet. The total N retention on BCFA supplementation was improved (p<0.01) due to the decreased (p<0.05) faecal N excretion. The BCFA supplementation did not alter the blood circulatory levels of glucose, total protein, albumin, urea N and amino acids. However after 120 days of experimental feeding a significant (p<0.05) increase in the concentrations of non-esterified fatty acid was observed in control group. The DCP intake and the DCP content of experimental diets was similar in both groups. However, the TDN content of BCFA supplemented diet was significantly (p<0.01) higher (64.35%) than that of control (59.60%). The total live weight gain in BCFA supplemented diet increased by 15.94% over control. The average daily gain and efficiency of feed conversion were also improved in BCFA fed calves by 13.38 and 26.71% respectively, compared to control. It is concluded that dietary supplementation with isobutyric acid improved the digestibility of nutrients and growth performance of calves.