Phosphorus content of frozen, chilled, and retort‒pouch food： Gyoza and Chinese dumplings

Abstract

This study aimed to explore the phosphorus content of the frozen, chilled, and retort‒pouch food gyoza and Chinese dumplings. Phosphorus levels of seven kinds of gyoza and eight kinds of Chinese dumplings were measured using vanadomolybdate absorption spectrophotometry. The phosphorus content of 100 g of gyoza ranged between 50.4 and 100.2 mg, with Kibun exhibiting the highest value of 100.2 mg among the seven gyozas. Since only Kibun was chilled, it was considered to contain a high level of preservatives such as organic acids. Osho had a low phosphorus content due to the small amount of meat used； however, the phosphorus/protein ratio was high, suggesting that it contained a high proportion of inorganic phosphorus. The phosphorus content of 100 g of Chinese dumplings ranged between 61.9 and 89.2 mg. All eight items contained less phosphorus than the values stated in the table of ingredients. Among these, Kiyouken, despite having no additives, showed the highest value due to its high pork content. Conversely, the Shisen Chinese dumpling was considered to have a low value due to its low meat and high vegetable contents. This study identified no correlation between the number and type of additives listed on the ingredient label and phosphorus content. Among all samples, the most suitable options for dialysis patients were identified as： Seven for gyoza and Shisen for Chinese dumplings.