• 한국식품영양과학회지
• /
• 제30권3호
• /
• pp.426-431
• /
• 2001

We made the Toha-jeot added cabbage kimchi with Toha-jeot, which is salt-fermented Toha shrimp in Korean traditional fermented food. The physicochemical characteristics of cabbage kimchi for 5 week fermentation at 4$^{\circ}C$ were observed. The salt content was 2.10~1.50% during the fermentation period. The salt content decreased rapidly during the first week, stayed the same level until the 4 week and then decreased after the 4 week. The pH of control kimchi and Toha-jeot added cabbage kimchi were 5.69, 5,64, respectively on preparation day. The rate of decrease of pH of Toha-jeot added cabbage kimchi was slow as the fermentation processed. The total acidity of the two kinds of kimchi was increased. The total acidity was higher from Toha-jeot added cabbage kimchi than control cabbage kimchi at the later stage of fermentation. The contents of total sugar and reducing sugar were higher from Toha-jeot added cabbage kimchi than control cabbage kimchi at the early stage of fermentation. The total sugar and reducing sugar contents of the two kinds of cabbage kimchi were decreased gradually as the fermentation processed. The ascorbic acid contents of the two kinds of kimchi were decreased slightly at the early stage of fermentation and then increased from 2 to 4 week, while there was no further change at 5 week.

• 농업과학연구
• /
• 제45권4호
• /
• pp.623-634
• /
• 2018

This experiment was conducted to determine the effects of the pre- and post-harvest variable factors on the processed product of kimchi cabbage. Two kimchi cabbage cultivars, namely 'Chungwang' and 'Dongpung,' were grown in a field and under a plastic greenhouse condition and stored at $5^{\circ}C$ after harvesting with and without low-density polyethylene (LDPE) film packaging. Growths were determined after harvesting while salting characteristics were determined after the processing and storage. The results show that the height, weight and leaf thickness were higher in kimchi cabbages grown in the greenhouse than those grown in the field. The plastic house culture increased the kimchi cabbage growth of the head weight, head height and leaf thickness compared with that of the open field culture. However, the osmolality and firmness were higher in the outdoor cultivated kimchi cabbages. Kimchi cabbage packed in film covered sacks and stored at $5^{\circ}C$ showed lower weight loss than unpacked cabbages during storage. Salt concentration and pH were also affected by the different pre- and post-harvest factors after salting the kimchi cabbages. Salt concentrations of the kimchi cabbage were influenced by various factors such as the cultivars, cultivation methods and storage covering. Though the present findings showed a limited difference in salt concentration and pH between the cultivars of kimchi cabbages, this study suggests that there is a relationship between processed agricultural products and their pre- and post-harvest methods.

• 동의생리병리학회지
• /
• 제16권1호
• /
• pp.154-159
• /
• 2002

There are several types of salts that can be classified into raw salt(Chunil salt), purified salts(NaCl reagent grade) and processed salts(Bamboo salt, Purple bamboo salt using in this study) in Korea. Salts has been utilized for the food as well as for the drug in the Oriental Medicine. Purple bamboo salt(PB-salt) was made by heating up to 1300℃ nine times after putting the raw salts in the bamboo. Since salt is generally known to cause the blood pressure to elevate, this study was conducted to investigate the effect of PB-salt on an adverse reaction of the blood pressure elevation. The experiment was performed with the 2 protocols ; 1. Effect of NaCl and PB-salt administration i.v. with the different the concentration(250, 500, 750, 1000mg/kg) on a mean artery blood pressure(MAP) change. 2. Effect of 500mg/kg NaCl and PB-salt administration p.o. for 6 days on the systolic blood pressure change. The results were as follows; The results were as follows; In a short minute change of blood pressure by direct method, PB-salt adminstration did not induced the hypertension unlike NaCl adminstration. In a date change of blood pressure by indirect method, systolic blood pressure was increased about 12-18% in the NaCl administration group, whereas within 6% in the PB-salt administration group from 2 days to 5 days. These results suggest that PB-salt might have some unidentified ingredient to be changed in the course of processing, making it superior to other salts.

• Animal Bioscience
• /
• 제36권11호
• /
• pp.1738-1746
• /
• 2023

Objective: The aim of this study was to investigate quality characteristics of reduced-salt, low-fat pork sausage (PS) using pre-rigor muscle and sea tangle extract (STE) to reduce salt level of sausages during refrigerated storage. Methods: Pork ham was prepared with pre-rigor and post-rigor muscle from the local market. Sausages using post-rigor muscle were manufactured with the 1.5% of salt content, and samples with pre-rigor muscle were processed by different salt concentrations (0.8%). Accordingly, PSs were prepared in 4 treatments (REF, PS with 1.5% of salt using post-rigor muscle; CTL, PS with 0.8% of salt using pre-rigor muscle; TRT1, PS with 0.8% of salt and 5% of STE using pre-rigor muscle; TRT2, PS with 0.8% of salt and 10% of STE using pre-rigor muscle). For the evaluation of quality characteristics and shelf-life of reduced-salt PS, pH and color values, cooking loss (%), expressible moisture (%), textural properties, lipid oxidation (thiobarbituric reactive substances), protein denaturation (volatile basic nitrogen), and microbiological analysis (total plate counts and Enterobacteriaceae counts) were determined. Results: The pH and temperature of pre-rigor raw pork ham were higher than those of post-rigor pork ham. Hardness of TRT2 was higher than that of REF or CTL. TRT2 had higher gumminess and chewiness than CTL. TRT1 and TRT2 had lower volatile basic nitrogen than CTL. Total plate counts of TRT2 were lower than those of CTL. Expressible moisture values of TRT1 and TRT2 were similar to those of REF. The addition of STE into PS improved functional properties and shelf-life of PS. Conclusion: Reduced-salt PS containing pre-rigor muscle and STE had similar functional properties to those of regular-salt ones, while containing approximately 47% less salt compared to regular-salt level.

• 한국식품조리과학회지
• /
• 제22권3호통권93호
• /
• pp.386-395
• /
• 2006

The purpose of this study was to examine the perceptions and attitudes held by dietitians on seasoned processed meats. The questionnaires were distributed to x (Ed- give the sample size) dietitians at business foodservice operations in Kyungnam province. According to survey, 37.5% of the dietitians answered that it is 'very necessary' to develop seasoned processed meat products. Regarding desired product characteristics, the dietitians were asked about reduced additive use, good hygienic quality, nutritious and healthy quality, low salt content and adequate supply of nutritional information. Over half of the dietitians (59.2%) preferred Korean style seasoned processed meats. The cooking types of Korean seasoned processed meats chosen as new developments were steamed (21.3%), roasted (20.6%) and pilled (18.1%), while the expected frequencies of product usage were in the order of grilled (18.8%), roasted (15.6%), and fried (14.4%). The dietitians wanted no or only little increase in the price compared to current commercial products, units packed in 1 or 3kg sizes and a shelf life under refrigerated or frozen storage of 3-7 days. A minority of the dietitians (40.6%) responded positively to buy the seasoned processed meats if the products meet their needs.

• 한국식품조리과학회지
• /
• 제22권5호통권95호
• /
• pp.573-582
• /
• 2006

The perception and attitude of dietitians on processed meats with seasoning were investigated. Questionnaires were distributed to 176 dietitians at school foodservice operations in Kyungnam province. In the survey results, about half (Ed-better to give the exact number of percentage) of the dietitians answered that it is ‘necessary’ to develop processed meats with seasoning. Regarding desired product characteristics, the dietitians were asked about-reduced additive use, good hygienic quality, nutritious and healthy quality, low salt content and adequate supply of nutritional information. Over half of the dietitians-(65.5%) preferred Korean style processed meats with seasoning. The cooking types chosen as new developments for Korean processed meats with seasoning were grilled (36.2%), fried (19.8%), and roasted (18.6%). The dietitians wanted no or only a little increase in the price compared to current commercial products, 1kg (50.6%) size as the package unit and 7 days (45.1%) shelf life under refrigerated or frozen storage.(Ed-confirm the highlighted changes) A majority of the dietitians (64.2%) responded positively to buy the processed meats with seasoning if the products meet their needs.

• 한국식생활문화학회지
• /
• 제26권6호
• /
• pp.554-561
• /
• 2011

The nutritional value of kimchi is gaining global focus along with new possibilities and uses for the various salts used in making kimchi. The purpose of the study is to conduct research on the uses of various salts and investigate the consumer recognition of salt use in kimchi preparation. The findings are from 824 consumers over 19 years old from 15 locations who participated in this questionnaire via one-to-one interviews from September 23rd to October 14th, 2009. The results of the questionnaire show that when customers cooked, 71.9% used solar salt, 62.2% used flower salt (refined salt), 27.4% used Hanju salt (purified salt), 59.0% used processed salt (roasted salt), 47.4% used bamboo salt, 69.4% used Mat salt (table salt), and 18.2% used low sodium salt. The most preferred origin of salts was domestic. Most customers salted Chinese cabbage while preparing kimchi. Consumers showed low perceptions of different salts used in kimchi production, and did not exactly recognize the characteristics of various salts. The preferences for domestic and solar salts were very high, while the preference for sea salts was low. In conclusion, various types of salts could improve the quality of kimchi. This study hopes to help consumers produce better kimchi to match different needs. Therefore, attention should be paid to promoting the characteristics of various salts influencing the quality of kimchi.

• Animal Bioscience
• /
• 제35권8호
• /
• pp.1270-1278
• /
• 2022

Objective: The objective of this study was to evaluate quality characteristics of reduced-salt pork sausage (PS) using pre-rigor muscle compared to those of regular-salt PS. In addition, effects of freezing on sausage batter with different temperatures (-30℃ vs -70℃) on quality characteristics of both sausage batter and cooked sausages during frozen storage were observed. Methods: Pre-rigor and post-rigor pork hams were used to manufacture low-fat sausages. Sausages using post-rigor (Post) muscle were manufactured at a salt level of 1.5%, whereas those with pre-rigor (Pre) muscle were processed at salt level of 1.0%. After these muscles were made at two salt levels (1.5% salt, Post-rigor; 1.0% salt, Pre-rigor), Sausage batters were stored at two frozen temperatures (-30℃ vs -70℃). During storage for 12 wks, they were measured for physicochemical and textural properties every 4 wks up to 12 wks. Results: pH values and temperatures of sausage batter of pre-rigor muscle were higher than those of post-rigor muscle regardless of the frozen temperature. The lightness and yellowness values of batter at the initial storage were the highest during storage. For PS, there were no differences in most parameters measured among all treatments. However, expressible moisture values (%) of Pre-30 and Pre-70 were lower than those of Post-30 (p<0.05). Conclusion: Regardless of frozen temperature during storage, quality characteristics of pre-rigor PS with salt level of 1.0% salt were similar to those of post-rigor PS with salt level of 1.5%. By using the pre-rigor muscle, salt content could be reduced by one third of the regular-salt level (1.5%) of post-rigor muscle.

• 한국축산식품학회지
• /
• 제38권4호
• /
• pp.768-779
• /
• 2018

Chicken meat is a low-fat and high-protein food and consumption of chicken meat has been increasing globally. Various food ingredients are widely added for their specific purpose to processed chicken meat. Nonetheless, concerns about the association between high sodium intake and various diseases as well as negative perceptions of artificial additives are increasing. Therefore, in meat products, it is necessary to reduce the amount of salt and to replace artificial additives with natural ingredients. Our aim was to investigate the quality characteristics of low-salt chicken sausages manufactured with the addition of a winter mushroom powder. Sausages was manufactured with sodium pyrophosphate (0.3%) or winter mushroom powder (0%, 0.5% and 1.0%) to ground chicken breast. As a result of addition of the winter mushroom powder to low-salt chicken sausages, pH of the meat batter increased, and the proportion of jelly and melted fat exuded from sausages was reduced. The texture of sausages was softened and lipid oxidation in sausages was inhibited by the winter mushroom powder. This powder did not negatively affect the color and sensory properties of the sausages. According to the results of this study, the winter mushroom powder can serve as a natural ingredient to improve quality of low-salt chicken sausages.

• 대한본초학회지
• /
• 제20권4호
• /
• pp.133-140
• /
• 2005

Objectives : We have been used many herbal medicines after processing to improve the effect, decrease toxicity and side-effect, and change property. We have studied the physico-chemical change and HPLC pattern of Morindae Radix by means of processing method. Methods : This study was investigated the contents of loss on drying, residue on ignition, residue on acid insoluble ignition, 50% ethanol extract and HPLC pattern of Morindae Radix(Morinda officinalis How.) by processed and non-processed. We have conducted Morindae Radix and Damnacanthi Radix which is circulated in herbal medicine market by forgery. Processed Morindae Radix was prepared by heating of added to salt(SP), liquor(LP) and Glycyrrhizae Radix solution(GP) for 20-40 minutes. Results and Conclusions : From this analysis, we found that the content of 50% ethanol extract was increased by processing method. And we were detected distinguishable marker of processed and non-processed from Morindae Radix(Morinda officinalis How.) by HPLC pattern analysis.