|
KMID : 0665220220350060537
|
|
Korean Journal of Food and Nutrition
2022 Volume.35 No. 6 p.537 ~ p.542
|
|
|
Monitoring of Sodium Content in Commercial Baechu (Kimchi Cabbage) Kimchi
|
|
Moon Eun-Woo
Lee Hee-Min
Kim Sung-Hyun
Seo Hye-Young
|
|
|
Abstract
|
|
|
|
This study was conducted to provide basic data on the amount of sodium and the setting of permissible error range of actual measurement, which is a problem for cabbage kimchi nutrients subject to labeling. The sample targeted was baechu (Kimchi cabbage) kimchi, which might have a large variation in sodium content by part of kimchi. Kimchi samples were collected twice from eight companies by season (spring, summer, fall, and winter). The average sodium content in kimchi samples was 619±87 mg/100 g (range, 534±63 mg/100 g to 783±40 mg/100 g). The error in average annual sodium content of abandonment kimchi (maximum value difference compared to the minimum value) was 26.8 to 64.3%. Sodium contents in kimchi produced in spring and summer were relatively low. However, deviation between individuals was large. It was found that cases exceeding the permissible error (120%) standard varied depending on the criteria for setting the amount of sodium. In addition, due to seasonal differences, sodium content in kimchi exceeded 120% of the labeling value. Thus, it is necessary to set standards suitable for characteristics of kimchi to prevent unintentional violations of labeling standards by raw materials and manufacturing processes.
|
|
|
KEYWORD
|
|
|
nutrition labeling, sodium content, kimchi, monitoring
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|
|