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The Nutritional Analysis in Fish/Meat/Doenjang and Wild Herbs/Fish/Meat Doenjang

어육장과 산채어육된장의 영양성분 분석

  • An, Eun-Ju (Dept. of Food and Nutrition, Kongju National University) ;
  • Park, Won-Jeong (Dept. of Food Science & Technology, Kongju National University) ;
  • Lee, Je-Hyuk (Dept. of Food and Nutrition, Kongju National University) ;
  • Kim, MyungHee (Dept. of Food and Nutrition, Kongju National University)
  • 안은주 (공주대학교 식품영양학과) ;
  • 박원종 (공주대학교 식품공학과) ;
  • 이제혁 (공주대학교 식품영양학과) ;
  • 김명희 (공주대학교 식품영양학과)
  • Received : 2016.03.08
  • Accepted : 2016.03.29
  • Published : 2016.04.30

Abstract

The objectives of this study were to nutritionally evaluate Korean traditional fermentation food, Doenjang, and compare the nutrients in fish/meat-Doenjang and herb/fish/meat-Doenjang. In Doenjang, sugar, protein, fat, dietary fiber, and minerals, such as sodium and calcium, were analyzed using HPLC and the ICP analysis method authorized by the Korean Food Standards Codex. Doenjang is known to prevent arteriosclerosis, cancer and hypertension, and to aid liver function, as well as serving as a protein source. Doenjang, fish/meat Doenjang, and wild-herb/fish/meat Doenjang were made according to the original recipes in antique cookbooks. The highest levels of calories, carbohydrates, and sugar were contained in wild-herb/fish/meat Doenjang. Carbohydrate in the fish/meat Doenjang was higher than in ordinary Doenjang, and ordinary Doenjang had the lowest amount of sugar. Fat was shown to be the most abundant in fish/meat Doenjang, and the least abundant in ordinary Doenjang. Fish/meat Doenjang contained the most Na content, while wild-herb/fish/meat Doenjang had the lowest Na content. In terms of dietary fiber, ordinary Doenjang contained the most, while a wild-herb/fish/meat Doenjang contained the least. Ca content was shown to be most abundant in Doenjang, and the least abundant in fish/meat Doenjang.

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  1. Quality Characteristics and Composition Profile of Traditional Doenjang and Manufactured Doenjang during Storage Time vol.29, pp.5, 2016, https://doi.org/10.9799/ksfan.2016.29.5.785