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http://dx.doi.org/10.5657/KFAS.2021.0532

General and Nutritional Characterizations of Domestic Commercial Senior-friendly Foods  

Jang, Mi-Soon (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)
Kim, Poong-Ho (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.4, 2021 , pp. 532-542 More about this Journal
Abstract
The concern of senior-friendly foods has been increasing as the population of older in world grows at a rapid pace. This study was conducted to investigate general and nutrition characterization of domestic commercial senior-friendly foods (DC-SFF). The protein content of DC-SFF ranged from 1.1-14.6 g/100 g, which was 1.8-24.3% for male elderly people and 2.2-29.2% for female elderly people based on the daily recommended intake of protein. Total amino acid content of DC-SFF ranged from 1,038-14,539 mg/100 g. Salinity of DC-SFF ranged from not detected-1.9 g/100 g, which was 0.0-49.9% for elderly people based on the daily recommended intake of salinity. Mineral content of DC-SFF ranged from 11.0-414.4 mg/100 g calcium, 14.6-226.5 mg/100 g potassium, 1.9-30.4 mg/100 g magnesium and not detected-4.8 mg/100 g zinc. The fatty acid composition was mainly affected by main material and added oil.
Keywords
Senior-friendly foods; Senior-friendly seafoods; Commercial senior-friendly foods; Aged society;
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Times Cited By KSCI : 3  (Citation Analysis)
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