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http://dx.doi.org/10.5657/KFAS.2021.0251

Quality Characteristics of Domestic Commercial Senior-friendly Foods  

Jang, Mi-Soon (Food Safety and Processing Research Division, National Institute of Fisheries Science)
Kim, Poong-Ho (Food Safety and Processing Research Division, National Institute of Fisheries Science)
Oh, Jae-Young (Food Safety and Processing Research Division, National Institute of Fisheries Science)
Park, Sun Young (Research Center for Industrial Development of Seafood, Gyeongsang National University)
Kim, Ye Youl (Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University)
Kang, Sang In (Research Center for Industrial Development of Seafood, Gyeongsang National University)
Kim, Jin-Soo (Research Center for Industrial Development of Seafood, Gyeongsang National University)
Publication Information
Korean Journal of Fisheries and Aquatic Sciences / v.54, no.3, 2021 , pp. 251-260 More about this Journal
Abstract
As the aging population of the world grows, senior-friendly foods are becoming increasingly popular. In this study, the quality characteristics of domestic commercial senior-friendly foods were investigated and compared to the standard specifications of the Food Code and KS H4897. Herein, 18 samples of domestic commercial senior-friendly foods were utilized to analyze their appearance, physical properties (hardness and viscosity), nutritional value (protein, vitamin, mineral and dietary fiber), digestion rate, and hygiene indicator bacteria. When compared to the hardness standards of the Food Code all 18 samples were found to be satisfactory; however, when compared to the nutritional standard (at least three types of nutrients must be above the minimum), only five products, HG-7, DW-1, PS-1, OH-1 and OH-2, were found to be satisfactory. In addition, when the 18 samples were compared to the Korean Industrial Standard (2020), all 18 products were found to be satisfactory for physical properties and hygiene standards; furthermore, all samples, excluding HB-2, were suitable for nutritional standards (at least one type of nutrient must be above the standard).
Keywords
Domestic senior-friendly foods; Senior-friendly foods; Senior-friendly seafoods;
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