Browse > Article
http://dx.doi.org/10.3746/jkfn.2014.43.7.1048

Physicochemical Quality Properties of Mudflat Solar Salt and Roasted Salt  

Lee, Jung-Hee (Dept. of Food Engineering, Solar Salt & Halophyte R&D Center, Mokpo National University)
Kim, Hag-Lyeol (Dept. of Food Engineering, Solar Salt & Halophyte R&D Center, Mokpo National University)
Kim, In-Cheol (Dept. of Food Engineering, Solar Salt & Halophyte R&D Center, Mokpo National University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.43, no.7, 2014 , pp. 1048-1054 More about this Journal
Abstract
The purpose of this study was carried out to investigate the cause of sulfur dioxide occurrence, general element composition, sulfur compounds, heavy metals, macro- & micro-minerals, and oxidation-reduction potential (ORP) following baking time course of RS (RS1, RS2, RS3, and RS4) and mudflat solar salts (MSS). Sulfur dioxide ($SO_2$) and sulfite ($SO{_3}^{2-}$) were not detected in MSS or RS. However, sulfate ($SO{_4}^{2-}$) content significantly decreased in RS (29,878.15~36,097.45 ppm) compared to that in MSS (35,601.65 ppm). ORP was 181.15 mV in MSS, and 58.55 mV in RS1. Moisture content was 9.34% in MSS and 0.00% in RS with increased NaCl (94.77~95.77%). Moisture and NaCl contents showed no significant difference in RS. Insoluble and sandy residues were higher in RS than in MSS, whereas Ca and K showed no significant difference. Mg and Cl contents were higher in RS than in MSS. Br level was higher in MSS (628.1 ppm) than in RS (512.72~586.62 ppm), but there was no significant difference in $NO_3$. Heavy metals (Pb, As, and Hg) were more abundant in RS than in MSS, but levels were still safe. These results suggest that MSS and RS may increase protection against from $SO_2$ and $SO{_3}^{2-}$.
Keywords
mudflat solar salt; roasted salt; sulfur compound; physicochemical properties;
Citations & Related Records
Times Cited By KSCI : 7  (Citation Analysis)
연도 인용수 순위
1 Han GJ, Son AR, Lee SM, Jung JK, Kim SH, Park KY. 2009. Improved quality and increased in vitro anticancer effect of kimchi by using natural sea salt without bittern and baked (guwun) salt. J Korean Soc Food Sci Nutr 38: 996-1002.   과학기술학회마을   DOI
2 Kim JM, Yoon JH, Ham KS, Kim IC, Kim HL. 2009. Hazards for the sea salt production procedures and its improvement. Safe Food 4: 8-13.   과학기술학회마을
3 Kim HL, Yoo YJ, Lee IS, Ko GH, Kim IC. 2012. Evaluation of heavy metal contents in mud flat solar salt, salt water, and sea water in the nationwide salt pan. J Korean Soc Food Sci Nutr 41: 1014-1019.   DOI   ScienceOn
4 KFDA. 2010. Food Code. Korean Food & Drug Administration, Seoul, Korea. p 201-202 (I), 139-140 (II).
5 Na BJ, Ha SD. 2009. Effectiveness and safety of salt. Food Sci Ind 42: 60-73.   과학기술학회마을
6 Hwang SH. 1988. A study on the heavy metal contents of common salts in Korea. Korean J Env Health Soc 14: 73-86.   과학기술학회마을
7 Hong KT, Lee JY, Jang BK. 1996. Heavy metal contents of marketing salts and bay salts by heating. Korean J Sanit 11: 79-84.   과학기술학회마을
8 Jo EJ, Shin DH. 1998. Study on the chemical compositions of sun dried, refined, and processed salt produced on Chonbuk area. J Food Hyg Safety 13: 360-364.   과학기술학회마을
9 Kim JH. 2004. Risk management of sulfur dioxide residue in herbal medicine. Report of Korean Food & Drug Administration. p 21.
10 Park JW, Kim SJ, Kim BH, Kang SG, Nam SH, Jung ST. 2000. Determination of mineral and heavy metal contents of various salts. Korean J Food Sci Technol 32: 1442-1445.   과학기술학회마을
11 Heo OS, Oh SH, Shin HS, Kim MR. 2005. Mineral and heavy metal contents of salt and salted-fermented shrimp. Korean J Food Sci Technol 37: 519-524.   과학기술학회마을
12 Eller PM, Cassinelli ME. 1994. NIOSH manual of analytical methods (NMAM). 4th ed. National Institute for Occupational Safety and Health, Cincinnati, OH, USA. p 1-4.
13 Kim DH, Lim JH, Lee SB. 2003. Characteristics of seaweed salts prepared with various seaweeds. Korean J Food Sci Technol 35: 62-66.   과학기술학회마을
14 Lee KD, Park JW, Choi CR, Song HW, Yun SK, Yang HC, Ham KS. 2007. Salinity and heavy metal contents of solar salts produced in Jeollanamdo province of Korea. J Korean Soc Food Sci Nutr 36: 753-758.   과학기술학회마을   DOI
15 Ha JH, Park KY. 1998. Comparison of mineral contents and external structure of various salts. J Korean Soc Food Sci Nutr 27: 413-418.
16 Ha SD, Kim AJ. 2005. Technological trends in safety of jeotgal. Food Sci Ind 6: 45-64.