Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
권호 표지
DOI QR코드

DOI QR Code

Use of Monosodium L-Glutamate and Ribonucleotide Seasoning in Korean Processed Foods

국내 가공식품 중 L-글루탐산나트륨과 핵산조미료의 사용 현황

  • Jung, Jee Eun (Major of Food & Nutrition, Division of Applied Food System, Seoul Women's University) ;
  • Koh, Eunmi (Major of Food & Nutrition, Division of Applied Food System, Seoul Women's University)
  • 정지은 (서울여자대학교 식품응용시스템학부 식품영양학전공) ;
  • 고은미 (서울여자대학교 식품응용시스템학부 식품영양학전공)
  • Received : 2016.06.21
  • Accepted : 2016.08.05
  • Published : 2016.08.31
Download PDF
⟨ Previous Next ⟩

Abstract

This study aimed to analyze the use of monosodium L-glutamate (MSG) and disodium 5'-ribonucleotide in processed foods manufactured in Korea. Information about MSG and disodium 5'-ribonucleotide was collected from the ingredients claimed on the food packaging. A total of 412 food items were investigated, and 76 items were found to use MSG, disodium 5'-r ibonucleotide, and/or disodium 5'-inosinate. MSG was the most frequently found in 45 items (10.9%), followed by disodium 5'-ribonucleotide in 27 items (6.6%) and disodium 5'-inosinate in three items (0.7%). Of 29 food categories classified by the Korea Food Code, MSG was used most frequently in others, meat products, seasoned food, fish products, and noodles. In comparison, disodium 5'-ribonucleotide was mostly used in noodles. These results indicate that MSG and disodium 5'-ribonucleotide have been used in various Korean processed foods as a flavor enhancers with an umami taste that intensifies the flavor of food.

Keywords

References

  1. Chang KJ, Cha W (2000) A study on self-recognized monosodium glutamate symptom complex in eating out of housewives in Inchon. J East Asian Soc Diet Life 10(6): 548-559.
  2. FAO (Food and Agriculture Organization of the United Nations/World Health Organization) (1970) Toxicological evaluation of some extraction solvents and certain other substances.207. Monosodium glutamate (FAO Nutrition Meetings Report Series No. 48a), Available from: http://www.inchem.org/documents/jecfa/jecmono/v48aje09.htm. Accessed June 14,2016.
  3. FASEB (Federation of American Societies for Experimental Biology) (1995) Analysis of adverse reactions to monosodium glutamate (MSG) report. Available from: https://www.faseb.org/Portals/2/PDFs/LSRO_Legacy_Reports/1995_Exe cutive%20Summary%20From%20the%20Report_Analysis%20of%20Adverse%20Reactions%20to%20Monosodium%20Glutamate%20MSG%20Report.pdf. Accessed June 20, 2016.
  4. Food Information Statistics System (2015) Survey for consumption and the consumer purchasing behavior toward processed foods. Korea Agro-Fisheries & Food Trade Corporation, p. 21.
  5. Food Standards Australia New Zealand (2003) Monosodium glutamate, a safety assessment, Technical report series No. 20. Available from: https://www.foodstandards.gov.au/publications/documents/MSG%20Technical%20Report.pdf. Accessed June 20, 2016.
  6. JECFA (Joint FAO/WHO Expert Committee on Food Additives) (1975) Toxicological evaluation of some food colours, enzymes, flavor enhancers, thickening agents, and certain food additives, Available from: http://www.inchem.org/documents/jecfa/jecmono/v06je02.htm. Accessed June 20, 2016.
  7. JECFA (Joint FAO/WHO Expert Committee on Food Additives)(1987) Monosodium glutamate. Available from: http://apps.who.int/food-additives-contaminants-jecfa-database/chemical.aspx?chemID=2257. Accessed June 16, 2016.
  8. Korea Chamber of Commerce & Industry. 2014. Food manufacturing business-industry classification. Available from: http://www.korchambiz.net/COMPI/compi_part.jsp. Accessed November 25, 2014.
  9. Korea Food Industry Association. 2012. Korea Food Code.Seoul, Korea, p. 45-158.
  10. Lee S (2008) Awareness and purchase behavior of housewives about processed food and seasoning in Jeonbuk province. Master Thesis Wonkwang University, p 15.
  11. Lee YS & Lee KH (1999) A survey on chemical seasoning of housewives in Seoul area. Research Institute of Science Human Life 3(1): 67-79.
  12. Ministry of Food and Drug (2010) Production of food and food additives. Available from: http://www.index.go.kr/potal/main/EachDtlPageDetail.do?idx_cd=2864. Accessed June 15, 2016.
  13. Ministry of Food and Drug (2014) Safety information about intake of food additives. Safety information aboutintake of food additives. Available from: http://www.mfds.go.kr/index.do?mid=675&seq=23023&cmd=v. Accessed June21, 2016.
  14. Ministry of Food and Drug (2016) Specification and standard for food additives (No. 2016-32). pp 1667-1707.
  15. Schiffman SS, Sattely-Miller EA, Zimmerman IA, Graham BG, Erickson RP (1994) Taste perception of monosodium glutamate(MSG) in foods in young and elderly subjects. Physiol Behav 56(2): 265-275. https://doi.org/10.1016/0031-9384(94)90194-5