The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
권호 표지
DOI QR코드

DOI QR Code

Changes in Sodium Content by Type of Jangajji and Length of Storage Period-By Applying an Analysis Technique to Differentiate Solid Ingredients from Seasoning Liquid-

장아찌의 종류와 저장기간에 따른 나트륨 함량 변화 - 건더기와 양념(국물)의 구분 분석법을 적용하여 -

  • Jiyu Choi (Dept. of Food and Nutrition, Pai Chai University) ;
  • So-young Kim (Dept. of Food Science and Nutrition, Soonchunhyang University)
  • 최지유 (배재대학교 식품영양학과) ;
  • 김소영 (순천향대학교 식품영양학과)
  • Received : 2024.03.22
  • Accepted : 2024.04.08
  • Published : 2024.04.30
Download PDF
⟨ Previous Next ⟩

Abstract

This study aimed to provide an accurate estimate of sodium intake from jangajji by examining the changes in sodium content according to the type of jangajji and the length of storage period, specifically differentiating between the solid ingredients and the seasoning liquid. It focused on six types of jangajji: chili pepper, perilla leaf, onion, radish, garlic scape, and cucumber. The sodium content in the solid ingredients and the seasoning was measured using a salinometer and ICP-AES. The results indicated that across all types of jangajji, the seasoning liquid consistently contained significantly higher levels of sodium than the solid ingredients. When comparing the sodium content measured by ICP-AES with that from a salinometer, the salinometer readings were significantly lower for both the solid ingredients and the seasoning liquid in all types of jangajji. Additionally, when comparing the sodium content of the solid ingredients with that listed in the nation's representative nutritional databases, a substantial discrepancy was noted, with some cases potentially overstating the actual sodium intake from jangajji. Overall, this study suggests that an urgent review should be conducted to identify and resolve the causes of such discrepancies and accurately estimate the actual sodium intake from jangajji.

Keywords

Acknowledgement

본 논문은 2023년도 배재대학교 교내학술연구비 지원에 의하여 수행된 성과물이며 이에 감사드립니다.

References

  1. Cho EY, Yoon HH. 2022. A study on the development of low-salted celery leaves jangachi added with white wine. Culin Sci Hosp Res 28:17-25 
  2. Choi SA, Cho MS. 2012. Changes in quality characteristics of eggplant pickles by salt content and drying time during storage. Korean J Food Cult 27:211-224  https://doi.org/10.7318/KJFC/2012.27.2.211
  3. Chun HJ, Jung HS. 2009. Traditional Stored Food. pp.154-216. Gyomunsa 
  4. Hata A, Nanko Y, Minamide T. 1989. Changes in mineral contents in some fresh vegetables by cookry: Japanese radish, edible burdock and Zuiki (petiole of Taro). Sci Rep Kyoto Prefect Univ Nat Sci Living Sci 40:25-29 
  5. Itoh K, Ono C, Murai M, Kumagawa K. 1984. Sodium-residual-rates of seasonings in meal by cooking. J Jpn Soc Nutr Food Sci 37:251-266 https://doi.org/10.4327/jsnfs.37.251
  6. Jeong CW, Jegal JM. 2021. Quality and sensory characteristics of low salted Chinese artichoke (Stachys sieboldii Miq) jangachi containing various amounts of vinegar. Culin Sci Hosp Res 27:86-96 
  7. Jeong DY, Kim YS, Jung ST, Shin DH. 2006. Changes in physicochemical characteristics during soaking of persimmon pickles treated with organic acids and sugars. Korean J Food Sci Technol 38:392-399 
  8. Jeong DY, Kim YS, Lee SK, Jung ST, Jeong EJ, Kim HE, Shin DH. 2006. Comparison of physicochemical characteristics of pickles manufactured in folk villages of Sunchang region. J Food Hyg Saf 21:92-99 
  9. Jeong JE, Shin JE, Hwang KJ, Lee JW, Kim SI. 2009. Changes in the components and acceptability of cucumber-hot pepper pickles during storage. Korean J Food Cookery Sci 25:345-349 
  10. Jeong JW, Park SS, Lim JH, Park KJ, Kim BK, Sung JM. 2011. Quality characteristics of Chinese cabbage with different salting conditions using electrolyzed water. J Korean Soc Food Sci Nutr 40:1743-1749  https://doi.org/10.3746/jkfn.2011.40.12.1743
  11. Jiang L, Shin DM, Lee YK. 2018. Salinity of representative Korean foods high in sodium from home meals, foodservices, and restaurants. Korean J Community Nutr 23:333-340  https://doi.org/10.5720/kjcn.2018.23.4.333
  12. Jin S. 2008. Manufacturing of low salt Korean pickled cucumbers by salt replacement and salt content reduction of the Korean pickled cucumbers by contrifugation and press. Master's Thesis, Chonnam Univ. Gwangju. 
  13. Jung EA, Choi SK, Namkung Y. 2011. Quality and sensory characteristics of low-salt fermented king mushroom (jjangachi) added with different amounts of soy sauce. Korean J Culin Res 17:231-240  https://doi.org/10.20878/cshr.2011.17.5.017017017
  14. Kim G, Yang J, Lee K. 2019. Quality characteristics of low-sodium oiji (traditional Korean cucumber pickles) based on addition of glasswort powder. J Korean Soc Food Cult 34:620-628 
  15. Kim JA, Cho MS. 2009. Quality changes of immature green cherry tomato pickles with different concentration of soy sauce and soaking temperature during storage. Korean J Food Cult 24:295-307 
  16. Kim KJ, Lee KH. 2019. Optimization of salt concentration in low-salted oiji (traditional Korean cucumber pickle). J East Asian Soc Diet Life 29:19-26  https://doi.org/10.17495/easdl.2019.2.29.1.19
  17. Kim K, Park S, Kim JY. 2020. Factors contributing to the reduction of sodium intake by food manufacture and cooking venues according to the national sodium reduction policies. J Nutr Health 53:648-662  https://doi.org/10.4163/jnh.2020.53.6.648
  18. Kim SH, Jeong YJ. 2016. Domestic and international trends in sodium reduction and practices. Food Sci Ind 49:25-33  https://doi.org/10.1007/s10068-016-0180-x
  19. Kim SH, Lee MH, Jeong YJ. 2012. Quality characteristics of Cedrela sinensis shoot by soy sauce seasoning conditions. Korean J Food Preserv 19:873-881  https://doi.org/10.11002/kjfp.2012.19.6.873
  20. Kim SH. 2017. Folate content of eating-out menu: Comparison between analyzed values and calculated values with nutrient database. Master's Thesis, Chungbuk National Univ. Cheongju. 
  21. Ko YS, Kang HY. 2014. A study of the major dish group, food group and meal contributing to sodium and nutrient intake in Jeju elementary and middle school students. J Nutr Health 47:51-66  https://doi.org/10.4163/jnh.2014.47.1.51
  22. Korea Disease Control and Prevention Agency [KCDC]. 2022 Korea Health Statistics 2021: Korea National Health and Nutrition Examination Survey (KNHANES VIII-2). Korea Disease Control and Prevention Agency Report No. 11-1351159-000027-10 
  23. Korea Health Industry Development Institute. 2021. National food & nutrition: statistics commonly consumed food. Available from https://www.khidi.or.kr/nutristat [cited 1 April 2024] 
  24. Kushige T, Machida K. 1988. Determination of sodium chloride in processed foods. Kagoshima Prefectural Coll Depart Bull 16:1-9 
  25. Kwon YS, Han G. 2016. Dietary assessment according to intake of Korean soup and stew in Korean adults: Based on the 2011~2014 Korea national health and nutrition examination survey. J Nutr Health 49:335-346  https://doi.org/10.4163/jnh.2016.49.5.335
  26. Lee HY, Jung ST, Park HJ. 1995. The changes in firmness, Ca content and polygalacturonase and pectinesterase activities during oyijangachi preparation. J Korean Soc Food Nutr 24:796-802 
  27. Lee HY, Kwon HJ, Park AR, Choi BK, Heo NK. 2014. The quality changes of watery kimchi made of wild vegetables by the pre-treatment methods. Korean J Culin Res 20:136-146  https://doi.org/10.20878/cshr.2014.20.6.012
  28. Lee JY, Kwon SO, Lee SH, Seo MJ, Lee GH, Kim C. 2023. Dietary sodium and potassium intake of Koreans estimated using 2 different sources of their contents in foods, Food & Nutrient Database and the Korean Total Diet Study: A comparative study. Korean J Community Nutr 28:235-244 
  29. Lee SH, Kang KM. 2015. Quality characteristics of low salt Kalopanax pictus shoot jangajji using soybean sauce. J Korean Soc Food Sci Nutr 44:104-110  https://doi.org/10.3746/jkfn.2015.44.1.104
  30. Murai M, Itoh K, Ono C, Kumagawa K, Sakamoto M, Toyokawa H. 1985. Differences between analyzed and calculated amounts of sodium in representative foods of daily meals and the availability of the sodium residual rate. J Jpn Soc Nutr Food Sci 38:383-386  https://doi.org/10.4327/jsnfs.38.383
  31. Nakayama Y, Hasegawa M. 2010. Formulation of a model for phenomena of water and NaCl transfer on production of pickles（Part 1): Examination of a model of water and NaCl transfer for pickled turnip. Bull Soc Sea Water Sci Jpn 64:355-359 
  32. National Institute of Agricultural Sciences. 2017. Korean Food Composition Database overview. Available from http://koreanfood.rda.go.kr/kfi/fct/fctFoodSrch/list [cited 20 January 2024] 
  33. Natural Food Traditional Research Institute [NFTRI]. 2015. Korean Flavored Jangaji. pp.12-163. Seongha books 
  34. Oh CH. 2017. Changes in physicochemical characteristics of apple pre-treated with sugar and salt for manufacturing apple jangachi. Culin Sci Hosp Res 23:98-105  https://doi.org/10.20878/cshr.2017.23.8.010
  35. Park Y, Yoon J, Chung SJ. 2020. Comparison of the sodium content of Korean soup-based dishes prepared at home, restaurants, and schools in Seoul. J Nutr Health 53:663-675  https://doi.org/10.4163/jnh.2020.53.6.663
  36. Park YR. 2013. Quality characteristics of cucumber jangachi using sake cake by salt concentration and storage period. Master's Thesis, Myongji Univ. Yongin. Korea 
  37. Park YS, Gweon HJ, Sim KH. 2015. Quality characteristics of low-sodium tomato jangajii according to storage time by cultivars. J East Asian Soc Diet Life 25:460-473  https://doi.org/10.17495/easdl.2015.6.25.3.460
  38. Shim KH. 2012. Quality characteristic of low salted yacon jangachi using soybean sauce. Korean J Community Living Sci 23:79-88  https://doi.org/10.7856/kjcls.2012.23.1.079
  39. Shim YH, Ahn GJ, Yoo CH. 2003. Characterization of salted Chinese cabbage in relation to salt content, temperature and time. Korean J Soc Food Culin Sci 19:210-215 
  40. Shin SJ, Kim YS, Yoon HH. 2020. Characteristics of yangha (Zingiber mioga R.) low salt fermented jangachi prepared with various amounts of soy sauce and vinegar. Culin Sci Hosp Res 26:205-214 
  41. Sim HH, Choi OJ. 2015. Study on optimization of persimmon kochujang jangachi using response surface methodology. J Korean Soc Food Sci Nutr 44:1364-1373  https://doi.org/10.3746/jkfn.2015.44.9.1364
  42. Son SM, Huh GY, Lee HS. 2005. Development and evaluation of validity of dish frequency questionnaire (DFQ) and short DFQ using Na index for estimation of habitual sodium intake. Korean J Community Nutr 10:677-692 
  43. Super Recipe. 2018. Real Basic Cookbook. Recipe Factory 
  44. Terabe K, Mizuno H, Ono M. 1980. Studies of cooking on the prevention of excessive salt intake (II) A study of salt content in the cooking process of Japanese noodles. J Nagoya Women's Coll 26:89-95 
  45. World Health Organization [WHO]. 2012. Guideline: Sodium intake for adults and children. Available from https://www.who.int/publications/i/item/9789241504836 [cited 1 April 2024] 
  46. Yeon JY, Kwon KI, Kim JW, Park HK. 2017. Dietary self-efficacy and dietary behaviors by eating areas according to perceived dietary habit levels related to sodium intake. Korean J Food Nutr 30:166-174  https://doi.org/10.9799/ksfan.2017.30.1.166
  47. Yoshita K, Miura K, Okayama A, Okuda N, Schakel SF, Dennis B, Saitoh S, Sakata K, Nakagawa H, Stamler J, Ueshima H. 2005. A validation study on food composition tables for the international cooperative INTERMAP study in Japan. Environ Health Prev Med 10:150-156  https://doi.org/10.1265/ehpm.10.150
  48. Yun SJ. 1997. Korean Storaged and Fermented Food. p.210. Shinkwang