• Journal of the Korean Society of Food Culture
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• v.31 no.4
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• pp.348-356
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• 2016

The purpose of this study was to investigate the chemical contents (sugar, nitrogen, and amino acids) and sensory characteristics of traditional soy sauce according to three different methods. The samples were taken from four different periods (0, 20, 40, and 60 days after fermentation). Total sugar contents increased in all groups according to ripening period, and Gyupjang (G) showed the highest sugar content among the groups. Total nitrogen and amino acid contents of all groups increased after 60 days of ripening, and Gyupjang (G) and Gyupjang mixed with salt water (SG) had higher total nitrogen content compared to Chungjang (S) at the same period. The results from the sensory evaluation show that preferable sensory characteristics, such as color preferences, sweetness, umami taste, and overall preference, were significantly higher in Gyupjang (G) and Gyupjang mixed with salt water (SG) than in Chungjang (S). Preferable sensory characteristics had significantly high positive correlation with most amino acids, total nitrogen, and sugar contents, except for glutamine. Based on the significant difference in preferable sensory characteristics between Gyupjang mixed with salt water (SG) and Chungjang (S), Gyupjang mixed with salt water (SG) can be used to improve sensory characteristics. This research implies that adding salt water during the manufacturing Gyupjang process is advisable to yield high quality soy sauce.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.6
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• pp.880-888
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• 2016

Changes in quality characteristics of gochujang prepared with different ingredients (white rice, barley, sorghum and millet, bamboo salt) and meju starters were studied. The gochujang samples were fermented for 6 weeks at $40^{\circ}C$ and analyzed for changes in their physicochemical properties and sensory characteristics. Eight different gochujang samples were prepared: WR-SS-AB, WR-SS-ABL, WR-BS-AB, WR-BS-ABL, MG-SS-AB, MG-SS-ABL, MG-BS-AB, MG-BS-ABL (WR: white rice, MG: mixed grains, SS: solar salt, BS: bamboo salt, AB: Aspergillus oryzae/Bacillus subtilis starter meju, ABL: Aspergillus oryzae/Bacillus subtilis/Lactobacillus plantarum starter meju). There were significant differences between experimental groups in terms of moisture content, pH, acidity, and color value. All gochujang samples showed increased moisture contents and pH as well as increased acidity and amino-type nitrogen during fermentation. MG-BS-ABL showed the highest contents of amino-type nitrogen and free amino acids after 6 weeks of fermentation compared with other experiment groups. In addition, MG-BS-ABL showed the highest sensory analysis score, including appearance, flavor, taste, and overall acceptability after the fermentation of samples. Based on the results, MG-BS-ABL exhibited similar quality characteristics as general gochujang but showed the highest sensory scores and contents of amino-type nitrogen and free amino acids. These results might be due to the high protein contents of mixed grains and high mineral contents of bamboo salt and fermented products from mixed probiotic starters.

• Food Science and Preservation
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• v.21 no.4
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• pp.520-528
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• 2014

The purpose of this study was to evaluated a phthalate, heavy metal contents and physicochemical quality properties in korean mudflat solar salt and foreign salts. DEHP in mudflat solar salt (MSS) was detected a low level (9.00~669.89 ppb), but it was shown a high level excess to 1.5 ppm criteria in the foreign solar salt (FSS) 5 type (3,440.64, 3,266.56, 2,189.65, 4,010.69, 4,554.20 ppb) and foreign large solar salt (FLSS) 1 type (1,983.27 ppb). Also, DEHP in FSS 2 type (930.15, 1,310.07 ppb) and FLSS 1 type (924.92 ppb) was detected a high level not excess to criteria. No detected DMP, DEP, DIBP, DBP, DAP, BBP, DCHP and DEHA contents in MSS and foreign salt (FS). Na ion was shown a significantly higher level (p<0.05) in FS (407,345.87~426,612.14 ppm) than in MSS (363,633.98 ppm), but it was shown a high level in Mg (p<0.01), K (p<0.05), Ca ion (p<0.05) of FSS compared to foreign refined salt (FRS). Cl ion (532,727.07 ppm) of MSS was the most low level (p<0.001) compared to FS, but it was shown a high level (p<0.001) in Br ion (625.07 ppm). $SO_4$ ion was not shown a significant difference in DS and FS. It was display a high level in Mn of MSS, and Al, Fe of FLSS. Heavy metal contents (As, Cd, Pb and Hg) in MSS and FS was not significant difference, it was safety level as edible salt.

• Asian-Australasian Journal of Animal Sciences
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• v.32 no.7
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• pp.996-1006
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• 2019

Objective: This study aimed to gain deeper insights into the dynamic changes in spoilage fungi populations during fermentation and the influence of traditional additives on silage quality. Methods: Elephant grass (Pennisetum purpureum) was prepared without any additive (control), and with the addition of 0.5% salt, and 0.5% salt-0.2% sugar mixture. The fungal community was then determined using a classic culturing method and high-throughput sequencing at 0, 5, 15, and 60 days after ensiling. Results: The results showed that the fungal community of elephant grass silage varied significantly between the natural fermentation without any additive and the two additive groups. The diversity and relative abundance of spoilage molds in the control group were much higher than those in the two treatment groups (p<0.05). Three species of yeasts (Candida sp., Pichia sp., Trichosporon sp.) and four spoilage molds (Fusarium sp., Aspergillus sp., Muco sp. and Penicillin sp.) were the predominant fungi in elephant grass during natural fermentation from 0 to 60 days, which were found to be significantly decreased in salt and sugar additive groups (p<0.05). Meanwhile, the diversity and relative abundance of undesirable molds in the 0.5%-salt additive group were the lowest among all groups. Conclusion: Adding salt and sugar, particularly 0.5% salt, is a promising effective approach to reduce the amount of undesirable fungi thus, improving the silage quality of elephant grass in northern Vietnam.

• Journal of the FoodService Safety
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• v.1 no.1
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• pp.19-25
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• 2020

A reduced salt, dry-type bulgogi bibimbap with AF-343 was prepared, and the acceptance, antioxidant antimicrobiological safety were investigated. The acceptance of the reduced salt and the AF-343 added sample, RW, showed the highest value of 5.37 among the samples, but it did not differ significantly from the other samples of the standard sample group. The acceptances of the appearance, aroma, texture, and overall acceptance were not significantly different in all samples (p>0.05). In the DPPH radical scavenging activity, the values of SW and RW with the AF-343 were 15.05 and 14.77, respectively, which were significantly higher than the 9.57 and 10.42 obtained for SWO and RWO without AF-343, respectively (p<0.05). Pathogenic microorganisms tests that were either negative or not detected in any of the samples representing hygiene safety were met in the dried bibimbap against Escherichia coli, pathogenic microorganisms, and general bacteriological tests. The aerobic plate counts were 30.0 CFU/g, indicating that the dry type salt-reduced bibimbap containing AF-343 was within the safety range that meets the safety standards of microorganisms in the food code for commercialization. Therefore, high-quality dry-type reduced salt bibimbap with AF-343 is helpful for antioxidant action and effective for skin moisturizing and can be produced without affecting the taste and palatability.

• Journal of Microbiology and Biotechnology
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• v.26 no.9
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• pp.1533-1541
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• 2016

Samples of doenjang (a fermented soybean paste) were prepared with different types of salts; purified salt (PS), 3-year-aged solar salt (SS3), 1-year-aged solar salt (SS1), and bamboo salt (BS, 3^rd processing product). For starter doenjang samples, selected starters comprising two bacilli, one yeast, and one fungus were inoculated, whereas for non-starter doenjang samples, microorganisms present in rice straw were inoculated after enrichment. The doenjang samples were fermented for 13 weeks at 25℃. During the fermentation period, SS and BS doenjang samples showed higher bacilli counts as well as much lower yeast counts than PS doenjang. At 13 weeks, yeast counts of starter doenjang samples were 7.75, 5.69, 6.08, and 4.74 log CFU/g for PS, SS3, SS1, and BS doenjang, respectively. For non-starter doenjang samples, counts were 7.17, 5.05, 5.92, and 4.54 log CFU/g for PS, SS3, SS1, and BS doenjang, respectively. SS and BS promoted growth of bacilli but inhibited growth of yeasts compared with PS. Debaryomyces hansenii was the dominant yeast in PS doenjang, whereas Candida guilliermondii and Pichia sorbitophila were dominant in SS and BS doenjang. In the sensory evaluation, SS and BS doenjang scored better than PS doenjang. In conclusion, SS and BS seem better than PS for production of high-quality doenjang.

• Journal of Yeungnam Medical Science
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• v.1 no.1
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• pp.107-113
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• 1984

To evaluate the morphologic changes of the renal arteries in the condition of high-salt diet, we scheduled the control group which fed routine animal diet added 0.06% of Sodium chloride, low-salt group which fed with 2.0% of sodium chloride, and high-Salt group which fed with 8.0% of sodium chloride. The experimental animals were sacrificed every two week until 20 weeks of final experimental week. The results obtained were as follows; 1. Slight intimal thickening of the renal arteries is observed from 16th experimental week and continued the end of the experiment in the rats of control group. 2. In low-salt group slight intimal thickening of the renal arteries is observed from 12th experimental week and continued to the end of the experiment. 3. In high-salt group the intimal thickening began from 6th experimental week and its degree was hasten with week, and provoked moderate to high degree of lesion at the end of the experiment. Medial proliferation and degeneration of the intima and media, though their quality is mild, also associated at the end of the experiment.

• Journal of the Korean Society of Food Culture
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• v.12 no.1
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• pp.53-61
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• 1997

This study was carried out in order to investigate general characteristics, sugars and organic acids contents of Korean traditional soy sauce, and to find out possibility of high quality soy sauce production in a short period through high concentration soy sauce making. In this study, we prepared three different types of soy sauce, low concentration soy sauce (Chungjang), high concentration soy sauce and Kyupjang, high quality traditional Korean soy sauce. pH of soy sauce were $4.46{\sim}4.90$ and did not show difference among three samples. Titratable acidity, buffering power and total free acid content were the highest value in Kyupjang. Kyupjang showed the highest contents of salt and pure extract. As the ripening period increased, the salt content increased in Chungjang samples, but decreased in Kyupjang. Reducing sugar contents of Kyupjang, high concentration soy sauce and low concentration soy sauce were 1.13%, 0.76% and 0.53%, respectively. Free sugar in soy sauce were analyzed maltose, glucose, galactose and fructose. Total free sugar content was highest in high concentration soy sauce, however, contents of glucose and fructose were higher in Kyupjang than in Chungjang samples. Galactose was the main free sugar in Chungjang, but glucose was in Kyupjang. Among identified volatile organic acid, acetic acid was present in the highest concentration, and volatile organic acid content was highest in the high concentration soy sauce at 150 days. 20 nonvolatile organic acids were detected in Korean traditional soy sauce. Succinic acid, lactic acid and 2,5-pyridine dicarboxylic acid were the main nonvolatile organic acid in soy sauce.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.48 no.6
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• pp.839-848
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• 2015

This study examined the optimal salting drying method and processing conditions (salt concentration, curing time, dry temperature, and drying time) for preparing salted semi-dried common gray mullet (SSD-CGM) Mugil cephalus based on the moisture content, salinity, and overall acceptance using response surface methodology (RSM). The moisture content, salinity, and overall acceptance of SSD-CGM prepared with different salting methods revealed that dry salting was the optimal salting method for preparing high-quality SSD-CGM. The optimal drying method for preparing high-quality SSD-CGM based on the drying velocity and sensory color was hot air-blast drying. The results of the RSM program indicated that the optimal independent variables ($X_1$, salt concentration; $X_2$, curing time; $X_3$, dry temperature; $X_4$, drying time) based on the dependent variables ($Y_1$, moisture content; $Y_2$, salinity; $Y_3$, overall acceptance) for high-quality SSD-CGM were 5.6% for $X_1$, 2.7 h for $X_2$, $47.0^{\circ}C$ for $X_3$, and 8.5 h for $X_4$ for uncoded values. The predicted values of $Y_1$, $Y_2$, and $Y_3$ for SSD-CGM prepared under optimal conditions were 54.4%, 4.2%, and 6.3, respectively, while the experimental values were $55.2{\pm}1.0%$, $4.1{\pm}0.3%$ and $6.7{\pm}0.8$. The actual and predicted values did not differ.

• Food Science and Preservation
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• v.11 no.2
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• pp.233-239
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• 2004

Anchovy soy sauce containing anchovy sauce was ripened in different vessels at 30$^{\circ}C$ for 4 months and measured in physical, chemical, microbiolgical and sensory quality attributes. The used vessels include glass, polypropylene (PP), polyethylene terephthalate (PET), stainless, and onggi (Korean earthenware) with 628 mL. Compared to the other vessels, onggi gave the highest moisture loss, maintained consistently higher microbial counts in total aerobic bacteria, lactic acid bacteria and yeasts, and attained high protease activity in the soy sauce product. Even with high moisture loss the onggi vessel did not produce the higher product salt content than the other vessels because there was salt diffusion outward through the container wall. All of these changes of the product in onggi resulted in lower pH, higher acidity and higher amounts of free amino acids and nucleotides after 4 month period, which was desirable for sensory quality.