밀키트(Meal Kit)의 영양성분 분석 연구: 당, 나트륨, 포화지방, 트랜스지방 중심으로 (Study on nutritional ingredient analysis in meal-kit: sugars, sodium, saturated fatty acid and trans fatty acid)

서지정보

· 발행기관 : 한국식품조리과학회
· 수록지 정보 : 한국식품조리과학회지 / 41권 / 3호 / 162 ~ 169페이지
· 저자명 : 이경아, 최재만, 정선옥, 이새람, 황인숙, 박주성

초록

Purpose: This study monitored the levels of sugars, sodium, crude fat, saturated fat, and trans fatty acid per package serving to provide accurate nutritional information to consumers. Methods: The nutritional content was evaluated by converting it into a serving amount per person in meal-kit (HMRs): bulgogi hot pot (n=23), spicy sausage stew (n=33), spicy seafood noodles (n=22), and gambas al-ajillo (n=22). Results: Of 100 meal kits, 83% were marked as meals for two people. The sugar content was highest in bulgogi hot pot (1.9 g/100 g), and the sodium contents were highest in spicy sausage stew (708.7 mg/ 100 g) and spicy seafood noodles (660.9 mg/100 g).
The crude fat, saturated fat, and trans fatty acid content ranged from 2.2±2.1 to 16.1±8.6 g/100 g, 0.1±0.1 to 0.5±0.2 g/100 g and 0.0±0.0 to 0.01±0.03 g/100 g, respectively. An analysis of the nutrition contents by converting them into meal servings per person showed that, the proportion of daily nutritional intake was in the range of 2.8%~13% for sugars on average and 31.0%~278.5% for sodium on average, 0.2%~42.8% for crude fat on average, and 0.0%~23.3% for saturated fat on average. Conclusion: This paper provides information to help prevent nutritional imbalances and enhance eating experiences, and serves as foundational data for evaluating the nutritional content of meal kits and building a reliable database in the future.

영어초록

Purpose: This study monitored the levels of sugars, sodium, crude fat, saturated fat, and trans fatty acid per package serving to provide accurate nutritional information to consumers. Methods: The nutritional content was evaluated by converting it into a serving amount per person in meal-kit (HMRs): bulgogi hot pot (n=23), spicy sausage stew (n=33), spicy seafood noodles (n=22), and gambas al-ajillo (n=22). Results: Of 100 meal kits, 83% were marked as meals for two people. The sugar content was highest in bulgogi hot pot (1.9 g/100 g), and the sodium contents were highest in spicy sausage stew (708.7 mg/ 100 g) and spicy seafood noodles (660.9 mg/100 g).
The crude fat, saturated fat, and trans fatty acid content ranged from 2.2±2.1 to 16.1±8.6 g/100 g, 0.1±0.1 to 0.5±0.2 g/100 g and 0.0±0.0 to 0.01±0.03 g/100 g, respectively. An analysis of the nutrition contents by converting them into meal servings per person showed that, the proportion of daily nutritional intake was in the range of 2.8%~13% for sugars on average and 31.0%~278.5% for sodium on average, 0.2%~42.8% for crude fat on average, and 0.0%~23.3% for saturated fat on average. Conclusion: This paper provides information to help prevent nutritional imbalances and enhance eating experiences, and serves as foundational data for evaluating the nutritional content of meal kits and building a reliable database in the future.

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