논문 상세보기
pp.537-542
This study was conducted to provide basic data on the amount of sodium and the setting of permissible error range of actual measurement, which is a problem for cabbage kimchi nutrients subject to labeling. The sample targeted was baechu (Kimchi cabbage) kimchi, which might have a large variation in sodium content by part of kimchi. Kimchi samples were collected twice from eight companies by season (spring, summer, fall, and winter). The average sodium content in kimchi samples was 619±87 mg/100 g (range, 534±63 mg/100 g to 783±40 mg/100 g). The error in average annual sodium content of abandonment kimchi (maximum value difference compared to the minimum value) was 26.8 to 64.3%. Sodium contents in kimchi produced in spring and summer were relatively low. However, deviation between individuals was large. It was found that cases exceeding the permissible error (120%) standard varied depending on the criteria for setting the amount of sodium. In addition, due to seasonal differences, sodium content in kimchi exceeded 120% of the labeling value. Thus, it is necessary to set standards suitable for characteristics of kimchi to prevent unintentional violations of labeling standards by raw materials and manufacturing processes.
서 론
연구 내용 및 방법
1. 시료 수집
2. 나트륨 함량 분석
3. 시험법의 유효성 검증
4. 통계처리
결과 및 고찰
1. 시험법의 유효성 검증
2. 시판 배추포기김치의 나트륨 함량
3. 계절별 배추포기김치 나트륨 함량
4. 나트륨 함량 표시값 설정기준별 실제 측정값의 오차
5. 나트륨 표시 허용오차 범위에 따른 부적합률 변화
요약 및 결론
감사의 글
References
