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시판 레토르트식품의 지방함량 조사- 조지방, 포화지방, 트랜스지방산 중심으로

Title
시판 레토르트식품의 지방함량 조사- 조지방, 포화지방, 트랜스지방산 중심으로
Other Titles
A Study on Fat Content in Commercial Retort Foods - Crude Fat, Saturated Fatty Acid and Trans Fatty Acid -
Author
엄애선
Keywords
retort food; fat content; saturated fatty acid content; trans fatty acid content; nutrition label
Issue Date
2015-10
Publisher
한국식품조리과학회
Citation
한국식품조리과학회지, v. 31, NO 5, Page. 652-659
Abstract
The aim of this study was to provide nutrition information to consumers by analyzing crude fat, saturated and trans fatty acids in commercial retort foods (n=70). The following sauce products of curries (n=21) and black-bean-sauces (n=16), other sauces (n=17) and instant cooking foods (n=16) were collected. Crude fat contents were quantified with the Rose-Gottlieb method using acid digestion. While saturated and trans fatty acids were examined by gas chromatography with a flame ionization detector (FID). Crude fat, saturated and trans fatty acid content ranges were 0.47±0.42~12.80±0.07 g/100 g, 0.24±0.02~17.41±0.41 g/100 g, 0.00±0.00~0.46±0.05 g/100 g, respectively. Maximum recovery of analysis values was crude fat (119.7%), saturated fat (119%) and trans fatty acid (90%) compared the actual amounts based on the reference value indicated on the nutrition label. The analyzed samples were found to be compliant with nutrition label standard, because the contents of crude fat, saturated fatty acid, trans fatty acid were less than 120% of the reference value indicated on the nutrition label in retort foods. Therefore, the nutrition information on retort foods available to consumers was found to be trustworthy.
URI
http://www.dbpia.co.kr/Article/NODE06532967http://hdl.handle.net/20.500.11754/28058
ISSN
2287-1780; 2287-1772
Appears in Collections:
COLLEGE OF HUMAN ECOLOGY[S](생활과학대학) > FOOD & NUTRITION(식품영양학과) > Articles
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