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KMID : 0881720200350020118
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Journal of Food Hygiene and Safety
2020 Volume.35 No. 2 p.118 ~ p.124
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Sugar and Sodium Content of Franchise Chickens and Market Chickens
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Lee Young-Ju
Jung So-Young
Kim Nam-Hoon
Park Young-Ae
Jo Ju-Yeon
Kim Youn-Cheon
Lee Sang-Me
Kim Moo-Sang
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Abstract
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We investigated the content of sugar and sodium in 4 types of chicken (fried, seasoned, soy sauceflavored, cheese powder-flavored). A total of 123 samples were collected from franchise stores and markets in Seoul. The sugar content of chicken samples was analyzed by HPLC-ELSD (High Performance Liquid ChromatographyEvaporative Light Scattering Detector). The average sugar content of seasoned chicken was highest at 8.7±2.3 g/100 g while that of fried chicken was lowest at 0.6±0.3 g/100 g. The average content of sugar sorted by place of sale showed a significant difference (P<0.05). The sodium content in chicken samples was analysed using the ICP-OES (Inductively Coupled Plasma-Optical Emission Spectrometry). The sodium content of seasoned chicken with cheese powder was the highest at 627.0±109.2 mg/100 g and that of fried chicken was the lowest at 448.0±65.3 mg/100 g. The sugar content of seasoned chicken sold in both franchise stores and markets was found to exceed the 50 g daily level as recommended by the WHO. In addition, the average sodium content in seasoned chicken (franchise stores and markets) and cheese-powdered chicken was more than twice as high as the daily 2,000 mg recommended by the WHO.
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KEYWORD
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Total sugar, Sodium, Chickens, HPLC-ELSD, ICP-OES
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