• Journal of Dairy Science and Biotechnology
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• v.33 no.1
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• pp.47-57
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• 2015

Sodium is an essential nutrient with very important functions, including regulation of the extracellular fluid volume and active transport of molecules across the cell membranes. Since high levels of dietary sodium are associated with a high prevalence of hypertension, prehypertension, and other adverse effects on health, many national and international health organizations (WHO, FAO, etc.) recommend that sodium intake should be significantly decreased. In developed nations, cheese products, from among many processed foods, can cause high salt intake. Hence, there is an urgent need to reduce the content of salt in cheese processing, using various substitutes of sodium chloride (NaCl). In general, salt (NaCl) has been used as a food preservative to limit and (or) kill the growth of foodborne pathogens and spoilage organisms by decreasing the water activity, and to improve texture and flavor. To maintain public health, the salt content in cheese should be decreased without influencing the physicochemical properties of cheese. Therefore, the objective of this review is to outline the upcoming technologies used to reduce the salt content in different types of cheese using various substitutes.

• Korean Journal of Plant Resources
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• v.7 no.1
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• pp.97-101
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• 1994

The effects of NaCl salinity on the leaf photosynthesis and water relation of two cultivars of rice(Oryza sativa L.) , the salt-tolerant cultivar Seohae and the salt-senstive cultivar Iri-380 were exam-ined. Two cultivars of rice were grown for 14 days in nutrient solution at SOmM NaCl. Comparing theieaf Na content of two cultlvars, Seohae showed high accumulation of Na content in the leaf blade, while Iri-380 showed low. The Na content in leaf blade reduced the rate of leaf photosynthesis. Salt-tolerant cultivar Seohae was less decreased the rate of leaf photosynthesis than salt- sensitive cultivarIri-380. And Seohae showed larger decreased the osmotic potential in the leaves than Iri-380. This in-dicates that in the salt-tolerant cultivar, osmotic adjustment is developed under saliniEation.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.38 no.2
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• pp.89-93
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• 2005

To manufacture the low-salt anchovy, Engraulis japonicus, sauces with $14\%$ and $17\%$ NaCl, anchovy sauce with $26\%$ NaCl was diluted with sterilized water and then heated at $60^{\circ}C$ for 10 min, 20 min, 30 min, and 40 min. The chemical and microbial changes of the heat-treated low-salt anchovy sauces stored at $25^{\circ}C$ were analyzed at different storage periods. Lactic acid and total nitrogen contents of $14\%$ and $17\%$ NaCl anchovy sauces decreased slightly during storage, but pH, VBN and amino nitrogen contents were almost constant. The amino nitrogen content of $17\%$ NaCl anchovy sauce was higher than that of $14\%$ NaCl anchovy sauce. Total viable cell and lactic acid bacteria were not detected in the anchovy sauce heated at $60^{\circ}C$ for more than 20 min and only proteolytic bacteria was determined less than 10 CFU/mL. The 17% NaCl anchovy sauce heated at $60^{\circ}C$ for 30 min was relatively good for the taste and odor by sensory evaluation.

• Korean Journal of Plant Tissue Culture
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• v.28 no.1
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• pp.15-20
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• 2001

Protoplast and callus of three rice varieties, CI5309 (salt-tolerant), Dongjinbyeo (moderately tolerant), Nakdongbyeo (salt-sensitive), were cultured on the MS medium containing 0, 0.3, 0.6, and 0.9% of NaCl. The survival rates of protoplasts were decreased according to the hours after NaCl treatment, and the survival rates of protoplast differed among three varieties at 9∼l2 hours after treatment. The contents of proline of CI5309 and Dongjinbyeo were almost the same at the different levels of NaCl, and that of Nakdongbyeo, however, was greatly decreased at the high concentration of NaCl. The contents of Ca, K and Mg were decreased according to the increasing of NaCl concentrations, but the contents of those did not differ among three varieties at the high concentration of NaCl. The contents of Na in each varieties were almost the same at the three levels of NaCl.

• Biomolecules & Therapeutics
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• v.8 no.1
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• pp.93-98
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• 2000

This study has been carried out to investigate general pharmacological action of bamboo salt (jukyom) in terms of effects on central nervous system and cardiovascular system in experimental animals. After bamboo salt, crude salt or reagent-grade NaCl were orally administered into male ICR mice with dose of 2.0 g/kg, general behavioural syndromes such as body weight and locomotor activity, spontaneous motor activity, pento-barbital-induced sleeping time, muscle incoordination, electroshock-induced convulsion, body temperature and writhing response caused by 0.6% acetic acid solution were observed. Bamboo salt had no influences in these indices for examinition of effect on central nervous system. Additionally, conscious male Sprague Dawley rats fastened overnight won ere treated with bamboo salt, crude salt or reagent-grade NaCl (2.0 g/kg, p.o.) to examine the effect of these salts cardiovascular system. Systolic, median and diastolic food pressure and heart rate were dertemined using tail cuff indirect method. Treatment with Hydralazine (50 mg/kg, p.o) as a positive control produced the decreases in systolic, median and diastolic blood treasure and an increase in heart rate. whereas no changes were observed in bamboo salt, crude salt and reagent-grade NaCl treated groups. These results strongly suggest that bamboo salt may have no effects on general pharmacology of central nervous systems and cardio-vascular systems.

• Current Research on Agriculture and Life Sciences
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• v.21
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• pp.1-9
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• 2003

Plants are often subjected to periods of soil and atmospheric water deficit during their life cycle. To find critical levels for identification of tolerant rice variety to salt- and drought-stresses, we investigated the water deficiency in the leaf of a Dongjinbyeo (DJ) cultivar, identified as intolerant variety, subjected to NaCl- and Polyethylene glycol 6000 (PEG)- treatments. The relative water content and water potential in leaf of DJ plant sharply declined along the high concentration and time after treatment in NaCl- and PEG-treated rice plants. To elucidate the method of simple screening of tolerant variety to salt- and drought-stresses, we examined the relationship between relative water content and water potential of leaves in NaCl- and PEG-treated rice plants. The relationship between relative water content and water potential in leaf of DJ plant showed the highest correlation in 80 mM NaCl-treatment, and showed high correlation only 8% PEG treatment. These results indicate that the critical level of salt stress for screening of tolerant rice was 80 mM NaCl at 48 h after NaCl treatment, and the critical concentration of drought stress for screening of tolerant rice was 8% PEG at 96 h after PEG treatment.

• Food Science of Animal Resources
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• v.38 no.2
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• pp.417-430
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• 2018

This study was conducted to determine the effects of NaCl concentration and cooking temperature on the color and pigment characteristics of presalted ground chicken breasts. Four treatments with different salt concentrations (0%, 1%, 2%, and 3%) were prepared and stored for 7 d prior to cooking. Each sample was cooked to four endpoint temperatures ($70^{\circ}C$, $75^{\circ}C$, $80^{\circ}C$, and $85^{\circ}C$). The salt concentration affected the color and pigment properties of the cooked ground chicken breasts. As the salt concentration increased, the cooking yield and residual nitrite content also increased. However, the samples with 1%, 2%, and 3% NaCl showed similar nitrosyl hemochrome and total pigment contents. Among the products containing salt, the samples with 3% NaCl showed the lowest percentage myoglobin denaturation (PMD) and the lowest CIE $a^*$ values. The cooking temperature had limited effects on the pigment properties of cooked ground chicken breasts. The oxidation-reduction potential and residual nitrite contents increased with cooking temperature, while the PMD, nitrosyl hemochrome, total pigment contents and CIE $a^*$ values were similar in the samples cooked at different temperatures. These results indicated that the addition of up to 2% salt to ground chicken breasts and storage for 7 d could cause the pink color defect of cooked products. However, the addition of 3% NaCl could reduce the redness of the cooked products.

• Asian Journal of Turfgrass Science
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• v.2 no.1
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• pp.5-30
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• 1988

The object of this experiments was to know the salt tolerance of Fults and other lawn grasses. Fults, Olympic (Tall fescue, Festuca arundinacea Schred), Ceeping red fescue, Kentucky bluegrass and Zoysia grass (Z. japonica S.) were grown in hydroponics with vermiculite at various concentrations of NaCl. Hoagland's solution was used as the basic solution (control), and the concentrations of Cl to it were 1000, 2000, 3000, 4000 and l5OOOppm, respectively. Each was cultivated under the circumstances during 2 months. The results obtained are summarized as follows: 1.The growth of Fults, Olympic, Creeping red fescue and others were better at Cl lOOOppm than control. In the 5OOOppm application, Fescues become worse and 23.9% of them were withered. In concentration of Cl above 9OOOppm, it was impossible to live. 2.In the l0000~l1000ppm application, Olympic and Kentucky bluegrass were become worse and most of them died. 3.Fults were almost possible to live in the below of 9OOOppm, but they began to die in the above of 10000 ppm. 4.With the increasing concentration of Cl, plants were dwarfed and the number of stems, leaves and roots were reduced, but it was especially observed that the number of stolons of Creeping red fescue were increased at 1000~4000ppm. 5.Fults grass was the most salt tolerant turfgrass, but was impossible to live at salt level of about 36 millimhos (Exchange NaCI conductivity-ppm). Among the grasses, according to salt tolerance, they were arranged as follows. Fults > Zoysia japonica S. > Ky belugrass > Olympic grass > Creeping red fescue 6.The number of leaves, stems, tillers, and dry weight of Olympic grass, Fults and others were increased more at Cl 1OOOppm application than control, but in the above 4OOOppm application, those of plants were decreased. 7.The productivity of all grasses under the experiments was increased at 3.l75millimhos (Exchange NaCi conductivity ppm) in the concentration of Cl. The each dry-weight of Olympic, Creeping red fescue, Kentucky bluegrass and Zoysia grass was decreased at 8.85millimhos, and the weight of Fults grass was also decreased remarkably at 12.20millimhos. 8.As the result of this experiments, most plants grow normally at low concentration of NaCI-l000ppm. That seems to stimulate more the grasses to grow than non-salt.

• Journal of Integrative Natural Science
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• v.4 no.2
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• pp.103-112
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• 2011

This study was carried out on 4 batch reactors to determine the specific ammonium oxidizing rate (SAOR), specific nitrate forming rate (SNFR) and inhibitory degree of nitrifying activities with saline concentrations. Under salt free condition ammonia was consumed during the reaction period within 200 min. When the salt level increased to 10, 20 and 30 g $NaClL^{-1}$ in reactor, ammonia depletion took 250, 300 and above 350 min, respectively. During concentration above 10 g $NaClL^{-1}$, there was nitrite accumulation. Also, at 30 g $NaClL^{-1}$ ammonia did not depleted and $NO_2{^-}$-N accumulated until the final reaction. Nitrate formation rates decreased with increasing salt concentration. SAOR and SNFR showed a decreasing trend as salinity concentrations were increased. The SAOR was reduced from 0.2 to 0.08 mg $NH_4{^+}$-N $g^{-1}VSS\;day^{-1}$ as the salt concentration increased from 0 to 30 g $NaClL^{-1}$. Similarly, the SNFR decreased from 0.26 kg $NO_3{^-}$-N $kg^{-1}VSS\;day^{-1}$ at saline free to 0.1 kg $NO_3{^-}$-N $kg^{-1}VSS\;day^{-1}$ at saline 30 g L-1. A severe inhibition of nitrifiers activity was observed at increased salt concentrations. The inhibition ratio of specific ammonium oxidation rates were 17, 47 and 60% on the reactor of 10, 20 and 30 g $NaClL^{-1}$ added, respectively. The inhibition ratio of specific nitrate forming rates also were inhibited 30, 53 and 62% on the reactor of 10, 20 and 30 g $NaClL^{-1}$ added, respectively. As the salinity concentrations increased from 0 to 30 mg $NaClL^{-1}$, the average MLSS concentration increased from 1,245 to 1,735 $mgL^{-1}$. The SS concentration of supernatant in reactor which settled about 30 minutes was not severely difference between concentration of salt free reactor and one of those high salt contained reactors.

• The Korean Journal of Ecology
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• v.26 no.3
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• pp.135-142
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• 2003

Four legume plants showed better growth by the external nitrogen supply rather than the symbiotic nitrogen fixation only under salt additions. In case of Glycine max and Phaseolus angularis, total nitrogen contents decreased by high salinity level but their amino acid levels significantly increased with the increase of salt treatments and indicated high soluble-/insoluble-N ratios. Cassia tora and Albizzia julibrissin contained less amino acids than G. max and P. angularis but total N (esp. insoluble N fraction) increased with higher salt levels. Asparagine occurred as a main amino acid especially in G. max and P. angularis and can be seen as potential N-storage form in these plants. It might be play an important role for the osmoregulation mechanism under the saline condition. Meanwhile, to investigate what kinds of nitrogen sources are effective for overcoming salt stress on soybean plants, various N forms and concentrations (NH₄NO₃-N, NO₃-N, NH₄NO₃-N; 2.5 and 5 mM) were additionally supplied to the salt gradient medium. Soybean plants treated with NH₄NO₃-N showed the best growth up to 40 mM NaCl and NO₃- fed plants indicated good growth even at 80 mM NaCl treatments. Contrary to NH₄NO₃- and NO₃- fed plants, NH₄/sup +/- fed plants showed remarkable growth reduction and died by 40 and 80 mM NaCl treatments after the first harvest (15th day). Consequently, these results suggest that salt excluding and resistant capacities of soybean plants under NaCl treatments are increased in order of NH₄ - N, control, NO₃- N and NH₄NO₃- N depending on N concentration except NH₄- N treatments.