Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Comparison of Sodium Contents in Nutrition Facts and Sodium Contents of HMR products by Salinity Meter and Mohr Method

염도계 및 Mohr법으로 측정된 HMR 제품의 나트륨 함량과 제품 영양표시 상의 나트륨 함량 비교

  • Kim, Soon Mi (Department of Food and Nutrition, Gachon University) ;
  • Pak, Hee Ok (Department of Food and Nutrition, Gachon University)
  • Received : 2019.11.21
  • Accepted : 2019.12.13
  • Published : 2019.12.30
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Abstract

Two experiments were conducted to determine how much sodium in food could be detected using a salinity meter. First, the salinity of mixed solutions of 0 to 6% sugar, 0 to 5% oil, and 0 to 6.4% MSG in a 1% NaCl solution was measured using a salinity meter and a Mohr titration method, and the results were compared with the calculated sodium expectations. As a result, the sodium contents of the sugar solutions and MSG solutions measured using a salinity meter were lower than the expected concentrations at 2% or more and 0.8% or more, respectively (p<0.05). The salinity of the 18 HMR products was measured in the same way, and the results were then compared with the sodium contents of the nutrition facts. The average sodium content of all products measured using the salinity meter and Mohr method was 1.12 times and 1.06 times the sodium content of the nutrition facts, respectively. On the other hand, the differences between the products were significant. The correlation coefficients between the nutrition facts and salinity meter, the nutrition facts and the Mohr method, and the salinity meter and Mohr method were 0.885, 0.920, and 0.950, respectively (p<0.01).

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References

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