• the MEAT Journal
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• s.36 summer
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• pp.61-71
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• 2009

The aim of this work was to analyze the effects of salt and NaNO2 on weight loss, proximate compositions, chemical parameters and texture characteristics of dry-cured ham processed using Korean methods. Four different treatments were considered: The H8 group of 3 hams (11.30 kg) was salted with 9.2 g/kg salt (w/w) (high salt batch), the HS+NaNO2 group of 3 hams (10.65 kg) was salted same as HS group and added 100 ppm NaNO2. The LS group of 3 hams (11.42 kg) was salted with 6.2 g/kg salt (w/w) (Low salt batch), the LS+NaNO2 group of 3 hams (10.62 kg) was salted same as L8 group and added 100 ppm NaNO2. The highest weight losses took place at the drying stage (27.46, 28.25, 26.99, and 28.42%). However, there were no significant differences in the weight losses between treatments (p>0.05). The moisture content was significantly affected with addition of NaNO2 (p<0.05), the L8 hams had significantly higher moisture content than HS + NaNO2 and L8 + NaNO2 (p<0.05). The level of salt and NaNO2 did not affect the fat, protein and ash contents. The hardness and chewiness in biceps femoris muscle from L8 hams were significantly lower than in the muscles from HS + NaNO2 hams (p<0.05). The NaNO2 did not affect the texture characteristics of dry-cured hams. The processing conditions significantly affected the chemical parameters of biceps femoris muscle (p<0.05). The water activity in biceps femoris muscle from L8 hams was significantly higher than in muscles from HS and H8+NaNO2 hams (p<0.04). The salt content in biceps femoris muscles from LS + NaNO2 hams was significantly lower than in the muscles from HS and HS + NaNO2 hams (p<0.05). The NaNO2 treatment did not affect the NaNO2 content in biceps femoris muscles (p>0.05). The processing conditions did not significantly affect the lightness (L), redness (a), and $h^{\circ}$ of biceps femoris muscles (p>0.05). The yellowness (b) and chroma in biceps femoris muscle from HS + NaNO2 hams were significantly higher than in the muscles from HS and LS hams.

• Food Science of Animal Resources
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• v.28 no.4
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• pp.493-498
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• 2008

The aim of this work was to analyze the effects of salt and $NaNO_2$ on weight loss, proximate compositions. chemical parameters and texture characteristics of dry-cured ham processed using Korean methods. Four different treatments were considered: The HS group of 3 hams (11.30 kg) was salted with 9.2 g/kg salt (w/w) (high salt batch), the HS+$NaNO_2$ group of 3 hams (10.65 kg) was salted same as HS group and added 100 ppm $NaNO_2$. The LS group of 3 hams (11.42 kg) was salted with 6.2 g/kg salt (w/w) (Low salt batch), the LS+$NaNO_2$ group of 3 hams (10.62 kg) was salted same as LS group and added 100 ppm $NaNO_2$. The highest weight losses took place at the drying stage (27.46, 28.25, 26.99, and 28.42%). However, there were no significant differences in the weight losses between treatments (p>0.05). The moisture content was significantly affected with addition of $NaNO_2$ (p<0.05), the LS hams had significantly higher moisture content than HS+$NaNO_2$ and LS+$NaNO_2$ (p<0.05). The level of salt and $NaNO_2$ did not affect the fat, protein and ash contents. The hardness and chewiness in biceps femoris muscle from LS hams were significantly lower than in the muscles from HS+$NaNO_2$ hams (p<0.05). The $NaNO_2$ did not affect the texture characteristics of dry-cured hams. The processing conditions significantly affected the chemical parameters of biceps femoris muscle (p<0.05). The water activity in biceps femoris muscle from LS hams was significantly higher than in muscles from HS and HS+$NaNO_2$ hams (p<0.05). The salt content in biceps femoris muscles from LS+$NaNO_2$ hams was significantly lower than in the muscles from HS and HS+$NaNO_2$ hams (p<0.05). The $NaNO_2$ treatment did not affect the $NaNO_2$ content in biceps femoris muscles (p>0.05). The processing conditions did not significantly affect the lightness (L), redness (a), and $h^{\circ}$ of biceps femoris muscles (p>0.05). The yellowness (b) and chroma in biceps femoris muscle from HS+$NaNO_2$ hams were significantly higher than in the muscles from HS and LS hams.

• Food Science of Animal Resources
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• v.35 no.6
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• pp.815-823
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• 2015

This study developed probabilistic models to describe Listeria monocytogenes growth responses in meat products with low concentrations of NaNO₂ and NaCl. A five-strain mixture of L. monocytogenes was inoculated in NBYE (nutrient broth plus 0.6% yeast extract) supplemented with NaNO₂ (0-141 ppm) and NaCl (0-1.75%). The inoculated samples were then stored under aerobic and anaerobic conditions at 4, 7, 10, 12, and 15℃ for up to 60 d. Growth response data [growth (1) or no growth (0)] for each combination were determined by turbidity. The growth response data were analyzed using logistic regression to predict the growth probability of L. monocytogenes as a function of NaNO₂ and NaCl. The model performance was validated with the observed growth responses. The effect of an obvious NaNO₂ and NaCl combination was not observed under aerobic storage condition, but the antimicrobial effect of NaNO₂ on the inhibition of L. monocytogenes growth generally increased as NaCl concentration increased under anaerobic condition, especially at 7-10℃. A single application of NaNO₂ or NaCl significantly (p<0.05) inhibited L. monocytogenes growth at 4-15℃, but the combination of NaNO₂ or NaCl more effectively (p<0.05) inhibited L. monocytogenes growth than single application of either compound under anaerobic condition. Validation results showed 92% agreement between predicted and observed growth response data. These results indicate that the developed model is useful in predicting L. monocytogenes growth response at low concentrations of NaNO₂ and NaCl, and the antilisterial effect of NaNO₂ increased by NaCl under anaerobic condition.

• Food Science of Animal Resources
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• v.36 no.2
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• pp.262-266
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• 2016

This study evaluated the growth kinetics of Salmonella spp. in processed meat products formulated with low sodium nitrite (NaNO₂). A 5-strain mixture of Salmonella spp. was inoculated on 25-g samples of sausages formulated with sodium chloride (NaCl) (1.0%, 1.25%, and 1.5%) and NaNO₂ (0 and 10 ppm) followed by aerobic or vacuum storage at 10℃ and 15℃ for up to 816 h or 408 h, respectively. The bacterial cell counts were enumerated on xylose lysine deoxycholate agar, and the modified Gompertz model was fitted to the Salmonella cell counts to calculate the kinetic parameters as a function of NaCl concentration on the growth rate (GR; Log CFU/g/h) and lag phase duration (LPD; h). A linear equation was then fitted to the parameters to evaluate the effect of NaCl concentration on the kinetic parameters. The GR values of Salmonella on sausages were higher (p<0.05) with 10 ppm NaNO₂ concentration than with 0 ppm NaNO₂. The GR values of Salmonella decreased (p<0.05) as NaCl concentration increased, especially at 10℃. This result indicates that 10 ppm NaNO₂ may increase Salmonella growth at low NaCl concentrations, and that NaCl plays an important role in inhibiting Salmonella growth in sausages with low NaNO₂.

• Korean Chemical Engineering Research
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• v.46 no.5
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• pp.988-993
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• 2008

The characteristics of NO oxidation using sodium chlorite ($NaClO_2$) powder have been investigated by a flow type packed-bed reactor, where the reaction temperature and the space velocity are varied in the range of $20{\sim}230^{\circ}C$ and $0.4-2.2{\times}10^5hr^{-1}$, respectively, and the simulation gas mixtures are composed of NO (0~200 ppm), $NO_2$ (0-200 ppm), $O_2$ (0~15%) and $H_2O$ (0~15%) within $N_2$ balance. It has been found that the oxidation efficiency of NO depends greatly on the reaction temperature, exhibiting the existence of critical reaction temperature at about $170^{\circ}C$ where the oxidation efficiency of NO is maximized and then abruptly decreased with further increase of reaction temperature, resulting in being negligible over $190^{\circ}C$. Such a behavior in the oxidation efficiency has been originated from the phase transition of $NaClO_2$ at about $170^{\circ}C$ to form $NaClO_3$, and NaCl which are chemically inactive toward the oxidation of NO. The chemical reaction of NO with $NaClO_2$ has been observed to produce $NO_2$, ClNO and $ClNO_2$, whereas that of $NO_2$ only OClO species. Additionally, we have also observed that the introduction of $O_2$ and $H_2O$ has little influence on the oxidation of NO.

• Journal of Bio-Environment Control
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• v.11 no.3
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• pp.127-132
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• 2002

Enhanced supply of $Ca^{2＋}$ as well as NO$_3$$^{[-10]}$ is known to restrict the uptake of the Na$^{＋}$ and Cl$^{[-10]}$ ion and ameliorate growth under saline conditions. This test was conducted to investigate the ameliorating effects of Ca(NO$_3$)$_2$ or CaCl$_2$ on the growth and yield of NaCl-stressed tomato plants grown in plastic pot filled with soil. All treatments except for the control were supplied with 80 mM NaCl fur two weeks after transporting. The saline solutions with nutrient were supplemented with either 0, 10 or 20 mM Ca(NO$_3$)$_2$ and either 0, 10 or 20 mM CaCl$_2$ during harvesting time from two weeks after transporting. Ca(NO$_3$)$_2$ or CaCl$_2$ application enhanced the growth such as plant height, fresh weight, dry weight, fruit number, and fruit weight, and yield of NaCl-stressed tomato, and also their effects increased greater as concentration of supplemented Ca(NO$_3$)$_2$ or CaCl$_2$increased. Yield increased in 20 mM Ca(NO$_3$)$_2$ compared with the others except fur the control. Photosynthetic rate in Ca treatments was lower than that of the control, but higher than that of NaCl treatment. Leaf chlorophyll content was higher in Ca treatments compared with the others, especially in younger leaf, while that was not affected by concentration of supplemented Ca. Ca(NO$_3$)$_2$ or CaCl$_2$ supply increased the $K^{＋}$ and $C^{2＋}$ concentration of tomato plants, whereas the Na$^{＋}$ transport to the leaves was inhibited. There was a strong increase in the $K^{＋}$/Na$^{＋}$ ratio in plants treated Ca(NO$_3$)$_2$, or CaCl$_2$. Cl$^{[-10]}$ content of plants was decreased by supplemental Ca(NO$_3$)$_2$ but Cl$^{[-10]}$ was increased in plants with CaCl$_2$compared with Ca(NO$_3$)$_2$. N concentration in plants of tomato increased with enhanced Ca(NO$_3$)$_2$ or CaCl$_2$supply, In conclusion, our study confirms the potential of Ca(NO$_3$)$_2$ or CaCl$_2$to alleviate NaCl-induced growth reductions in tomato.

• Journal of Animal Science and Technology
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• v.63 no.2
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• pp.394-404
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• 2021

The objective of this study was to evaluate quality characteristics of low-nitrite emulsified-sausages (ESs, < 75 ppm) containing paprika oleoresin solution (POS) for replacing sodium nitrite (NaNO2). Pork ESs were prepared with four treatments (reference (REF), 150 ppm NaNO2; TRT1, 0 ppm NaNO2 + 0.1% POS; TRT2, 37.5 ppm NaNO2 + 0.1% POS; and TRT3, 75 ppm NaNO2 + 0.1% POS). The physicochemical and texture properties, microbial counts, residual nitrite and thiobarbituric acid reactant substances (TBARS) were measured during refrigerated storage of 35 days. Although TRT2 and TRT3 had lower levels of NaNO2, they had higher redness and yellowness than REF (p < 0.05). Microbial counts of total bacterial counts and Enterobacteriaceae of TRT2 and TRT3 were similar to those of REF (p > 0.05). Expressible moisture percentages (EM, %) of TRT2 and TRT3 were lower than those of REF (p < 0.05). TBARS values of TRT2 and TRT3 were not different from those of REF (p > 0.05). Among treatments, TRT1 had the highest TBARS values (p < 0.05). In conclusion, 0.1% POS in combination with 37.5 ppm NaNO2 would have quality characteristics similar to those of REF. Therefore, approximately 3/4 of the initial nitrite level could be replaced with 0.1% POS, and eventually developed healthier pork products.

• Applied Biological Chemistry
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• v.36 no.6
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• pp.434-439
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• 1993

To investigate the effects of neutral salts on the foaming properties of sodium caseinate, turbidity, surface tension, absolute viscosity, foaming ability and foam stability of the caseinate solutions(5%, w/v) with added NaF, $Na_2SO_4$, NaCl, $NaNO_3$, and NaSCN at concentrations of 0.1, 0.5, 1.0, 1.5 and 2.0 M were examined. NaCl and $NaNO_3$ improved the foaming ability compared to sodium caseinate without salt, and also $Na_2SO_4$ and NaF did the foaming ability at the concentrations of 0.1M and 0.5M, while NaSCN did not improve the foaming ability. For foaming ability optimal concentrations of the salts were 0.5, 1.5, and 1.0 M in $Na_2SO_4$, NaCl, and NaSCN, respectively. Additions of $Na_2SO_4$, NaF and $NaNO_3$ at 0.5 M concentrations improved the foam stability of sodium caseinate by 825%, 615%, and 53% compared to control, while those of NaSCN reduced foam stability.

• Journal of Korean Society of Environmental Engineers
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• v.33 no.1
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• pp.39-46
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• 2011

NO oxidation is an important prerequisite step to assist the selective catalytic reduction (SCR) at low temperatures ($<200^{\circ}C$). Therefore, we conducted the lab- and bench-scales experiments appling the sodium chlorite powder ($NaClO_2(s)$) for the oxidation of NO to $NO_2$ and the carbon-based catalyst for the reduction of $NO_x$ and $SO_2$; the lab- and bench-scales experiments were conducted in laboratory and iron-ore sintering plant, respectively. In the lab-scale experiment, known concentrations of $NO_x$ (200 ppm), $SO_2$ (75 ppm), $H_2O$ (10%) and $NH_3$ (400 ppm) in 2.6 L/min were introduced into a packed-bed reactor containing $NaClO_2(s)$, then gases produced by the reaction with $NaClO_2(s)$ were fed into the carbon-based catalyst (space velocity = $2,000hr^{-1}$) at $130^{\circ}C$. In the bench-scale experiment, flue gases of $50Nm^3/hr$ containing 120 ppm NO and 150 ppm $SO_2$ were taken out from the duct of iron-ore sintering plant, then introduced into the flow reactor; $NaClO_2(s)$ were injected into the flow reactor using a screw feeder. Gases produced by the reaction with $NaClO_2(s)$ were introduced into the carbon-based catalyst (space velocity = $1,000hr^{-1}$). Results have shown that, in both lab- and bench-scales experiments, NO was oxidized to $NO_2$ by $NaClO_2(s)$. In addition, above 90% of $NO_x$ and $SO_2$ removal were obtained at the carbon-based catalyst. These results lead us to suggest that the combination of $NaClO_2(s)$ with the carbon-based catalyst has the potential to achieve the simultaneous removal of $NO_x$ and $SO_2$ at low temperature ($<200^{\circ}C$).

• Food Science of Animal Resources
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• v.34 no.6
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• pp.736-741
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• 2014

This study developed probabilistic models to determine the initiation time of growth of Pseudomonas spp. in combinations with $NaNO_2$ and NaCl concentrations during storage at different temperatures. The combination of 8 NaCl concentrations (0, 0.25, 0.5, 0.75, 1, 1.25, 1.5, and 1.75%) and 9 $NaNO_2$ concentrations (0, 15, 30, 45, 60, 75, 90, 105, and 120 ppm) were prepared in a nutrient broth. The medium was placed in the wells of 96-well microtiter plates, followed by inoculation of a five-strain mixture of Pseudomonas in each well. All microtiter plates were incubated at 4, 7, 10, 12, and $15^{\circ}C$ for 528, 504, 504, 360 and 144 h, respectively. Growth (growth initiation; GI) or no growth was then determined by turbidity every 24 h. These growth response data were analyzed by a logistic regression to produce growth/no growth interface of Pseudomonas spp. and to calculate GI time. NaCl and $NaNO_2$ were significantly effective (p<0.05) on inhibiting Pseudomonas spp. growth when stored at $4-12^{\circ}C$. The developed model showed that at lower NaCl concentration, higher $NaNO_2$ level was required to inhibit Pseudomonas growth at $4-12^{\circ}C$. However, at $15^{\circ}C$, there was no significant effect of NaCl and $NaNO_2$. The model overestimated GI times by $58.2{\pm}17.5$ to $79.4{\pm}11%$. These results indicate that the probabilistic models developed in this study should be useful in calculating the GI times of Pseudomonas spp. in combination with NaCl and $NaNO_2$ concentrations, considering the over-prediction percentage.