• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.7
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• pp.935-941
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• 2011

The growth inhibitory effects of kimchi prepared with solar salt were investigated. Chinese cabbages were brined with purified salt, four year-old solar salt, and Topan solar salt, and then mixed with other ingredients. The final salt concentration was adjusted to 2.2~2.4% (w/v) for each salt, and the kimchi was fermented at $7^{\circ}C$. When the acidity reached around 0.5~0.6%, the kimchi was used as a sample for further experimentation. MTT assay was used to measure the growth inhibitory effect of kimchi extracts (water, methanol) on BJ human foreskin normal cells, AGS human gastric adenocarcinoma cells, and HT-29 human colon carcinoma cells. Water extracts of all the kimchi samples showed growth inhibitory effects on cancer cells; however, there was no significant difference among the used salts. Methanol extracts of all the kimchi samples showed higher growth inhibitory effects compared to the water extracts. The methanol extracts of four year-old solar salt kimchi (AGS: 73%, HT-29: 48%) and Topan solar salt kimchi (AGS: 62%, HT-29: 46%) showed higher growth inhibitory effects than that of purified salt kimchi (AGS: 52%, HT-29: 39%). In addition, morphological changes of cancer cells (AGS, HT-29) and decreased cell numbers were observed when methanol extract of four year-old solar salt kimchi was treated to AGS and HT-29 cells. However, none of the kimchi extracts showed any growth inhibitory effect on BJ normal cells.

• Food Science and Preservation
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• v.17 no.6
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• pp.800-806
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• 2010

The aim of this research is to develop recipe of kimchi beverage made of sun-dried salt. A distinction between this recipe with existing ones is the Korean traditional ingredient, sun-dried salt. The variety and amount of recruitment on the beverage was established after its characteristics were investigated by sensory tests. Preference of sweetening agent for the beverage was oligosaccharide > honey > sugar powder > sugar > aspartame > pear juice. While sensory evaluation was conducted on color, flavor and overall acceptance, the overall acceptance scores are as following; 6.24 for watery radish kimchi, 6.00 for white kimchi and 5.76 for Korean cabbage kimchi. Among other beverages, watery radish kimchi beverage was preferred. Amount of kimchi for the beverage was most suitable at 10 % of the contents. It was the same with all the other beverages. When the products were stored in normal temperature, the evaluation scores dropped for all sensory items as time passed.

• Korean Journal of Food Science and Technology
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• v.35 no.4
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• pp.743-747
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• 2003

Tests show that the growth of lactic bacteria in kimchi varies according to the type and concentration of salt used. Weissella confusa, the early stage bacteria in kimchi fermentation, increased sharply after 5 hr of induction with 3% light salt and refined salt. However, the induction period lengthened to 12 hr with 3% sea salt and bamboo salt. Lactobacillus delbrueckii ss lactis and L. pentosus which grow in the middle stage of fermentation, and L. hamsteri, which grows at the end stage of fermentation, were found after 12 hr of induction with 3% salt of all kinds. When 5% light salt was added to the culture medium, the induction period of bacteria other than W. confusa lengthens to 12 hr. The trend is similar for sea salt, bamboo salt, and refined salt, with a higher NaCl concentration resulting in less growth. W. confusa showed salt tolerance, but L. hamsteri was affected by the type and concentration of salt. With 5% sea salt, bamboo salt, and refined salt, the growth of bacteria was inhibited by up to 24 hr.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.2
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• pp.203-209
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• 2008

Recrystallization characteristics of salt after removing bittern and impurities from solar salt (SD) were investigated. To remove the bittern, the SD was treated at 30, 40 and $50^{\circ}C$ under 95% humidity. 86% of the bittern was removed when the SD was kept at $30^{\circ}C$ for three weeks. Total amount of impurity in SD was 6.94% (w/w) with organic impurity (5.58%) and inorganic impurity (1.36%). Most organic impurities (89%) were soluble. When the SD was roasted at $350^{\circ}C$ for 40 minutes, 90.14% of the soluble organic impurities were removed; however, the removable organic impurity was reduced, when the SD roasted for 50 minutes at $350^{\circ}C$. L* value decreased while a* and b* values increased when the SD was roasted until 40 minutes at $350^{\circ}C$. In contrast, L* value increased while a*, b* values decreased with SD roasted over 50 minutes at $350^{\circ}C$. The size of recrystallized pure salt was positively correlated to temperature and depth of salt solution, while the crystallization time was negatively correlated to temperature and salinity. Yield of recrystallized salt was negatively correlated to temperature. Overall acceptability tended to increase at low crystallization temperature and high salinity.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.9
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• pp.1248-1252
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• 2012

Potassium added with bamboo salt showed better antioxidative effects than bamboo salt, solar salt, or purified salt. It also showed inhibitory effects on the mutagenicity of MNNG (N-methyl-N-nitro-N-nitrosoguanidine) in a Salmonella Typhimurium TA100 tester strain. At concentrations of 1.25 and 2.5 mg/plate, potassium bamboo salt and bamboo salt showed weaker co-mutagenicity effects than either purified salt or solar salt, respectively. Anticancer effects of salts were evaluated using MTT assay in HCT-116 human colon carcinoma cells. At a 1% salt concentration, the growth inhibitory rate of potassium bamboo salt was 54%, higher than that of 1 time baked bamboo salt (36%). However, purified salt and solar salt showed relatively lower inhibitory effects of 19% and 23%, respectively. To determine the inhibitory mechanisms of potassium bamboo salt, the expression levels of Bax and Bcl-2 genes in HCT-116 cells were determined by RT-PCR. Potassium bamboo salt significantly increased Bax and decreased Bcl-2 expression levels unlike bamboo salt, purified salt, and solar salt (p<0.05). Therefore, addition of potassium to salt decreased co-mutagenicity and increased in vitro antioxidative and anticancer effects.

• Food Science and Preservation
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• v.12 no.4
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• pp.395-401
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• 2005

This study was carried out to investigate the changes in the fermentation characteristics of Kimchi prepared with various salts (Korean solar salt, Chinese solar salt, washed and dehydrated salt, purified salt and a processed salt). Acidity appeared to increase most rapidly in Kimchi prepared with Korean solar salt and reached higher level. Total microbial count slowly increased at the beginning of fermentation and reached maximum on 6 days, then decreased slowly. The number of lactic acid bacteria was rapidly increased up to $4{\sim}6$ days, and thereafter decreased slowly. In conclusion, any significant differences in fermentation characteristics analyzed was not observed in Kimchi prepared with various salts except acidity.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.1
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• pp.53-59
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• 2008

Salt is a major component in salt-fermented shrimp with 25% content. There are various types of salts that have different compositions, which may affect the quality of salt-fermented shrimp. We have investigated effects of various salts such as Korean solar salt (KSS), purified salt (PS), sea-concentrated salt (SCS), glasswort (Salicornia herbacea L.) spray solar salt (GSS), glasswort-sea-concentrated salt (GSCS) and spray-dried salt (SDS) on the physicochemical and sensory properties of fermented shrimps. Ammonia nitrogen content of the salted shrimp prepared with SDS was lower than others until 60 day fermentation. At 90 day fermentation, amino nitrogen contents of salted shrimps prepared with GSCS and GSS (980 mg%) were higher than those of the others while sample prepared with SDS showed the lowest amino nitrogen content (680 mg%). Volatile basic nitrogen content of salted shrimp prepared with SDS was also lower than those of the others between 14 and 60 day fermentation and there were differences among samples in the contents of trimethylamine at 180 day fermentation. Sensory evaluation results indicated significant differences in salty, overall taste and overall acceptance among samples. Overall acceptance was significantly higher in salt-fermented shrimp prepared with KSS, SCS, GSS, GSCS and SDS than in fermented shrimp with PS.

• Food Science and Preservation
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• v.18 no.6
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• pp.993-997
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• 2011

The aims of this research were to determine the proximate composition of various salts and to compare two digestion methods (direct digestion without heating, and microwave digestion) for the determination of the main mineral contents of various salts. Twelve salt samples were divided into three groups of four samples each (imported, Korean gray, and Korean white salts). As a result, the NaCl contents of the Korean white, Korean gray, and imported salts were 85.1, 89.3, and 91.3%, respectively. The salts in the three groups were analyzed for their main mineral contents via AAS. The sodium (Na) content of the Korean white salt was found to be slightly lower than that of the imported salt while the magnesium (Mg) and potassium (K) contents of the Korean white salt were found to be higher than those of the imported salt. The mineral composition (% Na:Mg) obtained using microwave-assisted digestion procedures, and the other dissolutions for the subsequent sample analysis, were 89:1 (for both the imported and Korean gray salts) and 82:3 vs. 81:3 (Korean white salt), respectively. The data regarding the mineral contents and composition of the sun-dried salts obtained through the analysis method of wet digestion and the dissolution procedure were compared, and no significant difference was found between the two datasets. Consequently, in this paper, a direct dissolution procedure is suggested for the analysis of the mineral composition of salt.

• The Korean Journal of Pesticide Science
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• v.16 no.3
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• pp.257-260
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• 2012

Sundried salt was recently registered in food category in Korea in 2008, and food hygiene regulation only applied to several heavy metals and a few inorganic ions. In this report, we investigated the residual amounts of tricyclazole, a highly concerned contaminant from agricultural activity, and estimated their daily intake and hazard index. All 60 sundried salts were collected by region, and qualitatively and quantitatively were analyzed with GC-NPD. In this investigation, only three samples were confirmed the residual tricyclazole in sundried salts. Their maximum residue was $1.7{\mu}g/kg$, and their estimated average daily intake was $2.40{\times}10^{-8}{\sim}6.22{\times}10^{-8}mg/kg-day$. From these results, HI of tricyclazole for sundried salts was $7.53{\times}10^{-7}{\sim}2.07{\times}10^{-6}$ for Koreans, and the values were not considered as serious risk issues currently.

• The Korean Journal of Pesticide Science
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• v.15 no.4
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• pp.502-506
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• 2011

Most countries have the legislation and regulation for POPs control in food. In here, we studied the quantitative analysis of 24 organochlorine POPs (${\alpha}$-HCH 1, ${\beta}$-HCH 2, ${\gamma}$-HCH 3, ${\delta}$-HCH 4, trans-chlrodane 5, 2,4'-DDE 6, ${\alpha}$-endosulfan 7, cis-chlordane 8, 2,4'-DDD 9, endrin 10, ${\beta}$-endosulfan 11, 2,4'-DDT 12, endosulfan sulfate 13, HCB 14, aldrin 15, trans-nonachlor 16, 4,4'-DDE 17, dieldrin 18, 4,4'-DDD 19, cis-nonachlor 20, 4,4'-DDT 21, heptachlor 22, heptachlor epoxide 23 and mirex 24) with GC-ECD. The retention time of analytes were ranged between 19.18 min and 34.69 min, and their peak intervals were over 0.05 min at least. LOQs were ranged 0.003 ~ 0.033 ng/g, and their recovery rates were showed 60.9 ~ 120.8% on the 0.1 ng/g concentration of 24 organochlorine POPs. All tested 30 sundried salts were collected on Korean retailed market, and any analyte was not found in all the samples on LOQ levels.