Determination of sodium contents in traditional fermented foods in Korea
2017
Hwang, Joungboon | Kim, Jin-chul | Moon, Hyungsil | Yang, Ji-yeon | Kim, Meekyung
The higher amount of sodium intake is an important issue in many countries. Eating patterns of Korean have been changed to use processed foods and to eat out which can bring intakes of relatively high quantity of salt. The Korean government is trying to guide proper salt dietary based on scientific data and dietary survey in order to manage the issues related to the public health. Many Koreans like to eat fermented soybean pastes and pickled vegetables which have priority on the reduction policy to control their high salt content. Sodium was determined by atomic absorption spectrophotometry using microwave digestion method from 5 types of 285 fermented soybean pastes, 4 types of 300 pickled vegetables, 5 types of 60 pickled sea foods, and 10 fish extracts. Sodium content was ranged from 716mg to 5640mg per 100g in fermented soybean pastes, from 488mg to 694mg per 100g in picked vegetables, from 1580mg to 2330mg per100g in picked sea food, and 9340mg per 100g in fish extracts, respectively. It is important to provide consumers with sufficient information to aid selection of food types. The results of this study will be useful to establish a nutritional policy for the appropriate dietary intake of sodium for public health.
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