• Journal of the Korean Society of Food Science and Nutrition
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• v.20 no.6
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• pp.572-581
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• 1991

For the development of a model to predict absorbed salt quantity in radish during salting, absorbed salt quantity and water content change in radish by the hour were measured at 5%, 10%, 15% brine concentration and $10^{\circ}C,\;20^{\circ}C,\;30^{\circ}C$ respectively. Absorbed salt quantity in radish by the time showed logarithmic function, absorbed salt quantity by brine concentration and temperature showed linear relation. A model to predict absorbed salt quantity in radish at each time, brine concentration and temperature was calculated by the regression program of SPSS. Apparent diffusivity of salt in radish was calculated from appropriated diffusion equation solution of Fick's second law using computer simulation. Salt diffusivity in radish increased as brine concentration increased and the effect of temperature could by expressed by Arrhenius equation. A model equation which could predict salt diffusivity was developed by regression analysis. To specify relation between salt quantity which absorbed into radish and water content which removed out of it, Flux ratio(${\Delta}W/{\Delta}S$) was calcuated. The values showed that the removed water content was greater than the absorbed salt quantity.

• Journal of the Korean Society of Food Culture
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• v.16 no.2
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• pp.180-186
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• 2001

The purpose of this study was to investigate the sensory and physicochemical attributes of Cham-chwi dduk with various amounts of Cham-chwi(Aster scaber) and salt. Cham-chwi dduk was made by steaming glutinous rice flour with Cham-chwi powder for 15 min. Cham-chwi powder was added 1, 3, 5% of glutinous rice flour weight and salt was added 0.5, 1.0 1.5%. According to the sensory evaluation, bitterness and Cham-chwi flavor increased as the amount of Cham-chwi increased and saltiness increased as the amount of salt increased(p<0.05). In the textural profiles, chewiness, adhesiveness, hardness and gumminess were highest when 3% Cham-chwi was added. The moisture content of Cham-chwi dduk was increased as the amount of Cham-chwi was increased and the amount of salt was decreased. The more amount of added Cham-chwi increase, the more green color was strong and yellow color was weak. These results were used to determine the optimum conditions of adding levels of Cham-chwi and salt. Conditions were standardized with minimum range of firmness when expected value of Cham-chwi flavor was more than six and expected value of bitterness was less five. The optimum conditions of Cham-chwi dduk was established as the 3.1% Cham-chwi and 0.6% salt.

• Korean Journal of Poultry Science
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• v.51 no.1
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• pp.1-9
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• 2024

To reduce salt content and enhance calcium in chicken patty, shell calcium powder (SCP) was added, and transglutaminase (TG) was included to improve its properties. Five different treatments were prepared to assess the effects: CON (2% salt), T1 (0.75% salt + 0.2% SCP), T2 (0.75% salt + 0.2% SCP + 0.2% TG), T3 (0.5% salt + 0.4% SCP), and T4 (0.5% salt + 0.4% SCP + 0.2% TG). Reducing salt led to decreased ash content and increased cooking loss. The addition of SCP and TG raised pH levels. Meat color remained consistent with different salt, SCP, and TG levels. However, when salt was reduced to 0.5% and SCP was added at 0.4% without TG, the patty's hardness and chewiness decreased. Sensory evaluations showed reduced juiciness when salt was reduced to 0.5% and SCP was added at 0.4%, but no significant differences were observed in overall acceptability. Salt had no impact on TBARS results, but salt reduction to below 0.5% increased susceptibility to microbial contamination. In summary, reducing salt and adding SCP had minimal sensory impact, but when salt is reduced to 0.5% or lower, consider adding TG. Also, when decreasing salt, additional preservatives should be considered to address potential microbial contamination during manufacturing.

• 베이커리
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• no.9 s.374
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• pp.140-143
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• 1999

• Journal of Food Hygiene and Safety
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• v.13 no.4
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• pp.332-336
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• 1998

The effect of ripening temperature, pH and salinity on the formation of Nnitrosamine (NA) during Kimchi fermentation and in vitro was studied, respectively. During Kimchi fermentation for six weeks at cold storage temperature ($4^{\circ}C$) and room temperature ($16{\pm}2^{\circ}C$), the contents of nitrite and dimethylamine (DMA) showed variation at room temperature but no variation at cold storage temperature. The maximum generation of nitrosodimethylamine (NDMA) resulted low content ($2.69\;\mu\textrm{g}/kg$) at cold storage temperature but started to increase after one week fermentation and reached to the 18-fold higher generation ($49.6\;\mu\textrm{g}/kg$) at room temperature. During Kimchi fermentation, no correlation was observed between the variation of nitrite and DMA content and the generation of NDMA. However, pH showed effective relation to NDMA generation such as the highest NDMA generation was obtained at lowest pH 4. During in vitro test, higher temperature and lower pH resulted more NDMA generation and generation amount was affected more by pH. Also, the salinity of Kimchi provided inhibitory effects on the formation of NDMA. NDMA was produced $5.86\;\mu\textrm{g}/kg$ at normal salinity (2.5%) but $90.9\;\mu\textrm{g}/kg$ at lower salinity (15%) after three week. The higher salinity showed lower formation of NDMA in vitro test, too.

• Korean Journal of Food Science and Technology
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• v.33 no.5
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• pp.596-602
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• 2001

This study was conducted to find out optimum conditions of kanjang fermented with barley bran. Fermentation conditions for optimization of taste of kanjang made with barley bran was investigated with response surface methodology. Optimal conditions of salty taste was as follows, the content of meju: 15%, the content of salt: 7%, initial temperature: $24^{\circ}C$, middle temperature: $29^{\circ}C$ and end temperature: $14^{\circ}C$. Optimal conditions of palatable taste was as follows, the content of meju: 24%, the content of salt: 13%, initial temperature: $26^{\circ}C$, middle temperature: $25^{\circ}C$ and end temperature: $20^{\circ}C$. Optimal conditions of bitter taste was as follows, the content of meju: 28%, the content of salt: 18%, initial temperature: $35^{\circ}C$, middle temperature: $10^{\circ}C$ and end temperature: $38^{\circ}C$. Optimal conditions of overall acceptability was as follows, the content of meju: 15%, the content of salt: 19%, initial temperature: $30^{\circ}C$, middle temperature: $38^{\circ}C$ and end temperature: $23^{\circ}C$.

• Culinary science and hospitality research
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• v.16 no.4
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• pp.274-285
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• 2010

This study attempts to develop a mass production product standardized by the application of high pressure extraction cooking(HPEC) in order to suggest a desirable direction for the development of salt contained standardized chicken stock. In our experiment on chicken stock with varying its salt content, the total free amino acid content was highest in S3, which contained 0.3% of salt In addition, when the total content of free amino acid was divided into the contents of essential amino acid, palatable amino acid, and other types of amino acid, they showed the same distribution as the total content of free amino acid. In addition, the total content of palatable amino acid was highest among the specimens. In the results of investigating the palatability of chicken stock according to salt content, saltiness increased with the increase of the salt content, but no significant difference was observed in preference for saltiness. It is believed to have come from the difference in the sensory evaluators' preference for saltiness, and it shows that the salt content has an effect on sweet taste, delicate taste, fishy smell, and color. In particular, specimen 83, which contained 0.3% of salt, showed the highest content of palatable amino acid, and the highest level of delicate taste in sensory tests, suggesting the correlation between palatable amino acid and delicate taste.

• Korean Journal of Poultry Science
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• v.17 no.4
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• pp.310-317
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• 1990

An experiment was conducted to investigate the effects of adding extra dietary salt on the blood acid－base balance, water intake and egg quality in heat stressed layers. Eighteen 44－wk－old brown commercial layers(Dekalb Warren) were randomly alloted to 0.25 and 0.75% dietary salt treatments, with nine replicates per treatment and one bird per replicate. After 3 d of preliminary period at 13~$16^{\circ}C$(normal temperature), layers were subjected to 3 d of collection period. Then the room temperature was raised to 33－$35^{\circ}C$f(hot temperature), and another 3 d of collodion period was followed. The experiment was designed as a $2\times2$ factorial and analyzed as suck The ANOVA test and comparison among treatment means were done at 5% probability levels. Results obtained were summarized as follows. L The heat stressed layers decreased feed intake, and increased water intake and excreta moisture content significantly. The addition of extradietary salt significantly increased excreta moisture content 2. The heat stressed layers showed significantly higher blood pH and lower $pCO_2$ values than the control bird However, the addition of extra salt did not change any acid－base variables. 3. The egg weight and shell quality decreased significantly, and haugh unit increased significantly by the heat stress. However, these values were not affected by the salt addition. In summary, the heat stressed layers displayed respiratory alkalosis and poor egg quality, as expected However, the addition of ex03 salt to the diet failed to alleviated the heat stress in this layer experiment.

• Korean Journal of Food Science and Technology
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• v.20 no.6
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• pp.755-761
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• 1988

The effect of NaCI content levels(1.7, 2.2, 2.7 and 3.2%) on the ripening of a dry sausage was studied, when starter culture and Glucono-delta-Lacton were used. During the ripening of sausages, the physical and chemical properties and the microbial mutiplication were investigated, and also the growth of inoculated Staphylococcus aureus was detected, pH values were slowly decreased and Aw values dropped fastly during ripening period with the increase of NaCl content. In instrumental texture examination, the texture of sausage with NaCl content of 3.2% was significantly harder and more cohesive than those with lower NaCl contents. During ripening St. aureus was decreased by one tenth and not significantly different among mixtures with different NaCl contents. Depending upon reducing NaCl levels, total bacteria and Lactobacilli grew rapidly, while Enterobacteriaceae decreased slowly during ripening.

• Culinary science and hospitality research
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• v.18 no.2
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• pp.149-161
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• 2012

The purpose of this study is to examine the quality characteristics of lamb stock by different salt contents in it. For this purpose, mechanical tests (color value, pH, sugar content, salinity, amino-acid content) and sensory evaluation (attribute difference test & acceptance) were conducted, showing the following results; Salinity and sugar increased significantly (p<0.01, p<0.001) with salt contents increased. The 0.1% salt addition group contained 32 kinds of free amino-acids, while 0.2% and 0.3% contained 34. 0.4% salt addition group turned out to contain 34 kinds of free amino-acid in it. The amount of the free amino-acid content was also the highest with 0.3% sample group, followed by 0.2%, 0.4%, and 0.1% sample group. In the test group, 9 kinds of essential amino-acid were discovered, and all samples contained histidine and arginine, which were essential in the growth of children. Among all samples, arginine appeared to be the highest in content. Each of the essential amino-acid content varied with statistical significance among the sample groups. In addition, 14 kinds of amino-acids other than the above mentioned were discovered, as well. The 0.3% salt addition group showed the highest 'after taste' value, and the differences among the sample groups were statistically significant(p<0.001). The acceptance test of the lamb stock showed that the flavor and mouth feel did not vary among the sample groups with statistical significance. The control group had the highest value for appearance, measuring scoring 4.32, and the sample group of 0.2% salt addition showed the lowest value of appearance, scoring 3.63. As for the preference on the taste, the highest value of 4.09 came from the 0.3% salt addition group. The differences between the sample groups were statistically significant. Finally, with regard to the overall quality, the 0.3% salt addition group had the highest value of 4.23 while the control group scored the lowest, 3.52. The differences among the samples were statistically significant. The overall result of the study indicated that the optimal rate of salt addition in making lamb stock was 0.3%.