Browse > Article
http://dx.doi.org/10.9724/kfcs.2015.31.4.465

Sensory characteristics of Step-by-Step Sodium Reduction on Frequently used High Sodium Foods in the Institutional Food Service Industry  

Kwon, Soon-Bok (Dept. of Food Science and Nutrition, Yongin University)
Kim, Hae-Young (Dept. of Food Science and Nutrition, Yongin University)
Publication Information
Korean journal of food and cookery science / v.31, no.4, 2015 , pp. 465-476 More about this Journal
Abstract
The purpose of this study was to develop sodium reduced foods for 10 representative high sodium foods often served in the food service industry, and to conduct sensory evaluation on the foods. The foods are kimchi, cucumber salad, banquet noodle, seaweed soup, ahuk soup, pork kimchi stew, red pepper paste pork chops, beef bulgogi, grilled mackerel and saury stew selected based on data from the 2010 national health and nutrition examination survey. The sodium contents of chinese cabbage kimchi were 688.1 mg in the control, 587.3 mg in the 15% reduced sodium sample group (level 1), and 486.5 mg in the 30% reduced sodium sample group (level 2). The corresponding sodium contents of cucumber salad were 406.4 mg, 345.5 mg, and 284.6 mg. The sodium contents of banquet noodle were 1080.2 mg, 912.2 mg, and 765.8 mg, respectively. The sodium contents of seaweed soup were 459.4 mg, 392.1 mg, and 333.0 mg, respectively. The sodium contents of ahuk soup were 615.3 mg, 534.9 mg, and 434.4 mg respectively. The sodium contents of pork kimchi stew were 1156.2 mg, 988.3 mg, and 820.2 mg respectively. The sodium contents of grilled mackerel were 624.6 mg, 557.4 mg, and 456.9 mg respectively. The sodium contents of red pepper paste pork chops were 723.7 mg, 615.0 mg, and 505.3 mg, respectively. The sodium contents of beef bulgogi were 678.3 mg, 561.9 mg, and 473.3 mg, respectively. The sodium contents of saury stew were 676.0 mg, 574.6 mg, and 470.9 mg respectively. Sensory evaluation was conducted with a total of 30 samples consisting of 10 control food groups, 15%, and 30% reduced sodium food groups. Results showed sodium reduction up to level 1 or 2 in chinese cabbage kimchi, cucumber salad, pork kimchi stew, red pepper paste pork chops, beef bulgogi, grilled mackerel and saury stew. However, the soups and noodles showed significant differences between the control and the 15% reduced sodium (level 1) food groups, specifically in banquet noodle, seaweed soup, ahuk soup.
Keywords
representative high sodium food; control food group; reduced sodium food group; sensory evaluation;
Citations & Related Records
Times Cited By KSCI : 2  (Citation Analysis)
연도 인용수 순위
1 Adams SO, Maller O, Cardello AV. 1995. Consumer acceptance of foods lower in sodium. J American Diet Assoc 95(4):447   DOI
2 Antonios TF, MacGregar GA. 1995. Deletriors effects of salt intake other than effects of blood pressure. Clin Exp Pharmacol Physiol 22(3):180-184   DOI
3 Cheigh HS. 1995. Critical review on biochemical characteristics of Kimchi (Korean fermented vegetable products). J East Asian Soc Diet Life 5(2):89-101
4 Cho MH, Kim SJ, Lee KH. 2008. A study on preference of salinity and temperature of soups served in the institutional foodservice establishment. J East Asian Soc Dietary Life 18(4):60-607
5 Cho YY. 2002. Practice guidelines for reducing salt intake. Korean J Comm Nutr 7(3):394-400
6 De Wardner HE, MacGregar GA. 2002. Harmful effects of dietary salt in addition to hypertension. J Hum Hypertens 16(4):213-223   DOI
7 Haddy FJ. 2006. Role of dietary salt in hypertension. Life Sci 79(17):1585-1592   DOI
8 He FJ, MacGregor GA. 2008. Salt intake is related to soft drink consumption in children and adolescents: A link to obesity? Hypertens 51(3):629-634   DOI
9 Kim JA, Kim YH, Ann MY, Lee YK. 2012. Measurements of salinity and salt content by menu types served at industry foodservice operations in Daegu. Korean J Community Nutr 17(5):637-651   DOI
10 Kim HY, Kim JH. 2014. Effects of distry education on lowsodium diet adaptation. Korean J Food Cook Sci 29(2):212-221
11 Kim HY, Kim MR, Koh BK. 2006. Food quality evaluation. Hyoil Press. Seoul, Korea. pp 21-38
12 Ministry of Health & Welfare, Korea Center for Disease Control and Prevention. 2010. 2010: Korea Health Statistics 2009: Korea National Health and Nutrition Examination Survey (KNHANESV). pp 1-30
13 Lee HS, Lee KS. 1996. Measurement and evaluation of optimum salt concentration in usual dishes for the menu suggestion. Korean J Food Cook Sci 12(3):754-762
14 Ministry of Health & Welfare, Korea Center for Disease Control and Prevention. 2011. 2011: Korea Health Statistics 2010: Korea National Health and Nutrition Examination Survey (KNHANESV). pp 1-30
15 Korea Food and Drug Administration. 2012. Seven out of ten workers need to reduce sodium intake. Available from: http://www.mfds.go.kr/index.do. Accessed May 14, 2015
16 Lee SK. 2011. A study on dietary sodium intake of office workers. Master's thesis. Kyungwon University. Gyeonggi-do, Korea. pp 5-6
17 Park YS, Lee SR. 2010. Sodium intakes by liquid dishes of Korean ordinary meals. Soonchunhyang J Nat Sci 16(2):159-165
18 Park MJ. 2007. Analysis of salt content in the foods of a industry foodservice operation and eat-out restaurants in the Daegu area, and development plan for a low-sodium diet. Master's thesis. Kyungpook National University. Daegu, Korea. pp 16-35
19 Sellmeyer DE, Schloetter M, Sebastian A. 2002. Potassium citrate prevents increased urine calcium excretion and bone esorption induced by a high sodium chloride diet. J Clin Endocrinol Metab 87(5):2008-2012   DOI
20 Shin EK, Lee HJ, Jun SY, Jung YY, Park EJ, Ahn MY, Lee YK. 2007. Development and evaluation of nutrtion education program for sodium reduction in foodservice operations. Korean J Community Nutr 13(2):216-227
21 Son SM, Huh KY. 2002. Salt intake and nutritional problems in Korean. Korean J Comn Nutr 7(3):381-390
22 Witschi JC, Ellison RC, Doane DD, Slack WV, Stare FJ. 1985. Dietary sodium reduction among students: Feasibility and acceptance. J American Diet Assoc 85(3):816
23 The Korean Nutrition Society. 2011. CAN (Computer Aided Nutritional analysis program) Pro 4.0. D176E8F12S
24 Tsugame S. 2005. Salt, saltes food intake, and risk of gastric cancer epidemiologic evidence. Cancer Sci 96(1):1-6   DOI