The Korea Consumer Agency announced on the 14th that a survey of fish cake products distributed in the market found that the sodium content per 100g of fish cake reached up to 49% of the daily recommended intake. It specifically warned that consuming the fish cake broth exceeds the daily sodium limit.
The Consumer Agency investigated the quality, safety, and labeling compliance of 12 fish cake products, including six square fish cakes and six assorted fish cakes. The square fish cakes included ▲ Busan fish cake thin square from Sajo Dae Lim ▲ Samho Busan fish cake right square from CJ CheilJedang ▲ Sangcheon from Neul Pureun Bada ▲ Chewy Busan fish cake from Pulmuone ▲ Soft square Busan fish cake of Memories from Dongwon F&B ▲ 100 square fish cake from Samjin Food. The assorted fish cakes included ▲ National soup variety from Sajo Dae Lim ▲ Assorted fish cake from Neul Pureun Bada ▲ Right fish cake for soup from Dongwon F&B ▲ Rich bonito fish cake stew from Pulmuone ▲ Samho authentic fish cake soup III from CJ CheilJedang ▲ Value assorted fish cake from Samjin Food.
The caloric content of the target products ranges from 139 to 214 kcal per 100g (7 to 11% of the estimated daily energy requirement). Carbohydrate content is 14 to 32g (4 to 10% of the daily nutritional reference), protein ranges from 8 to 14g (15 to 25%), and fat content is between 1.7 to 5.8g (3 to 11%). For protein content based on 100g of fish cake, the 100 square fish cake has the highest at 14g (25%), while the assorted fish cake for Samho authentic fish cake soup has the lowest at 8g (15%). The fish cake with the highest carbohydrate content is the chewy Busan fish cake at 32g (10%), while the rich bonito fish cake stew has the lowest at 14g (4%). The fish cake with the highest fat content is the soft square fish cake of Memories at 5.8g (11%), while the assorted fish cake has the lowest at 1.7g (3%).
The sodium content per 100g of fish cake is between 689 and 983 mg (34 to 49% of the daily nutritional reference), exceeding the appropriate sodium intake per meal of 667 mg (33%). The 100 square fish cake has the highest sodium content at 983 mg (49%), while the National soup variety has the lowest at 689 mg (34%). Specifically, for the four products that include soup, consuming both the fish cake and broth leads to a sodium intake of 2,324 to 3,704 mg, exceeding the daily nutritional reference (2,000 mg).
In response, the Consumer Agency noted, "When eating fish cake soup, it is necessary to reduce broth intake, and cooking by blanching in boiling water first or adjusting the amount of seasoning can help reduce sodium consumption." Blanching fish cake in boiling water for just 30 seconds was found to reduce sodium content from 863 mg to 654 mg, a decrease of 200 mg.
In addition, all surveyed fish cakes met safety standards for heavy metals and food additives; however, some products required improvements in labeling. In the 100 square fish cake from Samjin Food, mackerel genes were detected without indicating them as allergens, and the value assorted fish cake from Samjin Food lacked labeling regarding storage and consumption after opening. Currently, Samjin Food has replied to the Consumer Agency that it plans to improve the related labeling for these products.