장아찌의 종류와 저장기간에 따른 나트륨 함량 변화- 건더기와 양념(국물)의 구분 분석법을 적용하여 -
DC Field | Value | Language |
---|---|---|
dc.contributor.author | 최지유 | - |
dc.contributor.author | 김소영 | - |
dc.date.accessioned | 2024-06-11T08:00:55Z | - |
dc.date.available | 2024-06-11T08:00:55Z | - |
dc.date.issued | 2024-04 | - |
dc.identifier.issn | 1225-4339 | - |
dc.identifier.issn | 2287-4992 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/sch/handle/2021.sw.sch/26152 | - |
dc.description.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. | - |
dc.format.extent | 12 | - |
dc.language | 한국어 | - |
dc.language.iso | KOR | - |
dc.publisher | 한국식품영양학회 | - |
dc.title | 장아찌의 종류와 저장기간에 따른 나트륨 함량 변화- 건더기와 양념(국물)의 구분 분석법을 적용하여 - | - |
dc.title.alternative | 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- | - |
dc.type | Article | - |
dc.publisher.location | 대한민국 | - |
dc.identifier.bibliographicCitation | 한국식품영양학회지, v.37, no.2, pp 88 - 99 | - |
dc.citation.title | 한국식품영양학회지 | - |
dc.citation.volume | 37 | - |
dc.citation.number | 2 | - |
dc.citation.startPage | 88 | - |
dc.citation.endPage | 99 | - |
dc.identifier.kciid | ART003075504 | - |
dc.description.isOpenAccess | N | - |
dc.description.journalRegisteredClass | kci | - |
dc.subject.keywordAuthor | jangajji | - |
dc.subject.keywordAuthor | sodium content | - |
dc.subject.keywordAuthor | sodium intake | - |
dc.subject.keywordAuthor | salted vegetables | - |
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