• Journal of the East Asian Society of Dietary Life
• /
• v.4 no.3
• /
• pp.147-169
• /
• 1994

This study was conducted to ivestigate the quality of modeled chinese-cabbage Kimchi. The mutual action of sub-ingredients and optimum mixing conditions were examined by analyses of pH, acidity, content of vitamins, carotenes, number of total microorganism, and Lactobacilli, the activities of softening related to enzymes (polygalacturonase and ${\beta}$-galactosidase), and sensory quality during fermentation. The result about the mutual action of red pepler powder and garlic showed that the pH was decresed as concentration of garlic was higher and that of red peppler powder became lower. Kimchi had unpleasant taste and undesirable odor when the adding ratio of the peper powder and garlic was unbalanced. As the concentration of garlic became higher, the content of vitamin C in Kimchi tissue decreased while that of vitamin C in Kimchi juice increased. The contents of vitamin B1, B2 and carotene increased as the concentration of garlic became lower. The optimum mixing ratio of red pepper powder and garlic evaluated by overall eating quality was 4.66% and 3.45%, respectively. The result about the mutual action of ginger and green onion was that pH became higher as the concentration of ginger was 1.84% and that of green onion was 5.96%. The intensity of fresh taste and odor became stronger as the concentration of ginger increaed to 2.76% and that of green onion decreased to 2.98%. The balance of sour, salty and hot taste became better as the concentration of ginger increased and that of green onion decreased. The optimum mixing condition evaluated by overall eating quality was 2.94% in ginger ＋ 2.78% in green onion. The contents of vitamin B1, B2 and C were high in this condition. The result about the mutual action of leek and salted anchovy juice was that pH became lower as the concentration of leek increased and that of salted anchovy juice decreased. Sour, hot and sweet tastes were good in the condition of leek 12%, salted anchovy juice 4.69%. Palatable, fresh taste and odor became weaker when the one of both sub-ingredients was too much little. The optimum mixing condition evaluated by overall easting quality was 9.76% in leek ＋ 7.32% in salted anchovy juice. The contents of vitamin B1, B2, C and carotene were high in this condition and other sensory qualities were good. The result about the mutual action of salt and sugar was that pH became lower as the concentration of sugar became higher and that of salt became lower. The sweet taste was reduced of hot taste than salty taste. Palatable and fresh tastes were desirable when Kimchi fermented with less salt and more sugar. The optimum mixing condition evaluated by overall eating quality was 3.29% in sugar ＋ 4.80% in salt. The contents of vitamin B1, B1, C and carotene were high in this condition. The result of model Kimchi fermented at 20$^{\circ}C$ was that the number of Lactobacilli in model Kimchi was higher than that of in control Kimchi. The fermentation period was extended under pH 4.0 and the contents of vitamin B1, B1,C and carotene were high through the whole edible period. The activity of polygalacturonase was low, but that of ${\beta}$-galactosidase was high during fermentation.

• KSBB Journal
• /
• v.16 no.1
• /
• pp.48-53
• /
• 2001

Bovine serum albumin(BSA) was solubilized into the reverse micellar phase consisting of sodium bis(2-ethylhexyl) sulfosuccinate(AOT) and isooctane using the phase transfer method. Of particular interest in this study were the effects of pH and the added salt type and concentration on the solubilization efficiency. When univalent or divalent salts such as KCl, NaCl, $MgCl_2$, or $CaCl_2$ were added to the aqueous phase at a concentration of 0.1 M, maximum solubilization efficiency was attained at a pH ranging from 5 to 7, depending on the added salt type. Increased salt concentration up to 1 M resulted in an increased solubilization efficiency for $CaCl_2$ and NaCl, while the addition of $MgCl_2$ beyond 0.1 M showed an anomalous trend. Further, it was noteworthy that too a large extent the protein precipitated in the interface between the organic and aqueous phases at lower pHs and lower salt concentrations. The size of the reverse micelle water pool was estimated by measuring the molar ratio of the surfactant to the water, $W_0$. Irrespective of pH in the aqueous phase, the resulting value of $W_0$ was almost constant, eg., 20 for $MgCl_2$ . However, the value of $W_0$ decreased with increased salt concentration in the cases of KCl and $CaCl_2$.

• Korean Journal of Food Science and Technology
• /
• v.17 no.3
• /
• pp.146-154
• /
• 1985

Low-salted Kochuzang was made by the replacement of a part of NaCl with 4% ethanol as the preservative. Comparative analysis were performed for general components in 7 kinds of low-salted Kochuzang. The activities of ${\alpha}-and{\beta}-amylase$ and protease were high in ripened Kochuzang of low salt concentration in case of addition of alcohol. The changes of total sugar and pH were remarkably decreased when alcohol and salt were added. Total acid contents showed a remarkable increase when alcohol was not added, and in case of salt concentration. Total nitrogen contents were not remarkably changed, but the contents of amino nitrogen and ammonia nitrogen were increased in case of low salt conuntration with alcohol. Reducing sugar contents were increased in case of low salt concentration and alcohol added. Alcohol contents were not remarkably changed in case of addition of alcohol, but when alcohol was not added and low salt concentration they showed a remarkable increase(about 2.2%). A good Kochuzang may be produced by adding 4% alcohol to a low salted one (5.1% content in Kochuzang) in seventy days of the fermentation.

• Korean Journal of Food Science and Technology
• /
• v.21 no.6
• /
• pp.838-844
• /
• 1989

The physicochemical and organoleptic properties of Korean pickled cucumbers were studies for their changes during fermentation. The Korean pickled cucumbers were prepared by salting in 5-15% NaCl solution and fermented for 7-10 days. The results showed that the increase of salt concentration in cucumber had a linear relationship with logarithmic value of brining time. The higher NaCl concentration in salt solution resulted a rapid salt penetration into cucumber while the rate of changes in pH, the total acidity and turbidity were reduced. The color of cucumber surface were changed from green to yellow-green color as the fermentation progressed. The hardness of cucumber decreased repidly after one day of fermentation, followed by a little decreased until it reached to pH 3.2. A little increase in pH and decrease in total acidity were measured thereafter. The evaluation of sensory quality showed that the acidic and fresh cucumber-like-flayer decreased and yeast-moldy increased as the fermentation progressed. The sensory changes were more evident for lower salt concentration of NaCl solution. The softness of cucumber became to be significant from 4th day of fermentation in 5% salt solution.

• The Korean Journal of Food And Nutrition
• /
• v.30 no.2
• /
• pp.257-268
• /
• 2017

The purpose of this research was to evaluate the correlation between obesity, threshold of salty taste, optimal saltiness and blood pressure in middle school students in a fishing village. The subjects were 115 boys and 103 girls in middle school in a fishing village. The BMI index and systolic and diastolic blood pressures of subjects were measured, and the subjects were divided into a normal and obese group according to their BMI. The threshold of salty taste and salt preference for a semisolid dish (steamed egg dish), liquid dish (bean sprout soup), and a solid dish (raw radish salad), were estimated by sensory evaluation. Calorie intake was measured using the weighing plate method. The boys in the obese group showed significantly higher systolic and diastolic blood pressures than those in the normal, but girls did not. Furthermore, calorie intakes of the boys in the obese group were significantly higher than those in the normal group, but this was not shown in girls. On the threshold of salty taste, both boys and girls in the obese group needed higher concentration of salt than those in the normal group. The threshold of salty taste were significantly positively correlated with systolic pressure and diastolic pressure in boys. Regarding the salt preference in the steamed egg dish, bean-sprout soup, and raw radish salad, both boys and girls in the obese group preferred higher concentrations. The higher concentration they preferred, the higher the systolic and diastolic pressures were in boys, but only systolic blood pressure was higher in girls. From these results, it is evident that a nutritional education program is needed in school to help restricting middle school students salt consumption and decreasing obesity to prevent hypertension.

• Magazine of the Korean Society of Agricultural Engineers
• /
• v.34 no.4
• /
• pp.80-96
• /
• 1992

This study was carried out in order to determin optimum irrigation requirements and water management practices for normal growth of dry field crops in reclaimed tidelands, and apply m planning of the irrigation projects. Desalinization experiments were performed by water management practices in the experimental field with high salt concentration, and growth experiments were conducted by irrigation point treatments using tomato and beet with relatively high salt tolerance. The results obtained from this study were summarized as follows : 1. Leaching or rinsing-leaching method was found to be effective in desalinizing the reclaimed tideland with rather high permeability. In this case, the water requirement for desalinizing the root zone layer of 40cm in depth, was estimated to be 1,200mm in depth. 2.The gypsum treatment in the desalinization of reclaimed tidelands, was ineffective in water requirements ; however, it could produce the desired effect in the facility of desalinization and the shortening of desalinization period with the sustaining permeability, in case of the desalinization by leaching method. 3.The optimum irrigation point which maintains the salt concentration within salt tolerance and maximizes the crop yield in reclaimed tidelands of silt loam soil, was found to be pF 1.6 in tomato and pF 1.8 in beet. The interval of irrigation date within 2 days was proved to he effective in both cases. 4.The optimum irrigation requirement and the water reguirement for the prevention of salt rise during the growing period after transplanting, were estimated to be 602mm(6.7mm/day) and 232mm for tomato, respectively. 5.The optimum irrigation requirement and the water requirement for the prevention of salt rise during the growing period after transplanting, were estimated to be 261mm(3.7mm/day) and 66mm for beet, respectively.

• Proceedings of the Korean Society of Crop Science Conference
• /
• 2017.06a
• /
• pp.188-188
• /
• 2017

Rice (Oryza sativa L.) is one of the major crops that is seriously impacted by global soil salinization. Rice is among those crops where most of the high-yielding cultivars are highly sensitive to salinity. The key to a plant survival under NaCl salt stress is by maintaining a high $K^+/Na^+$ ratio in its cells. Selection for salinity tolerance genotypes of rice based on phenotypic performance alone is less reliable and will delay in progress in breeding. Recent advent of molecular markers, microsatellites or simple sequence repeats (SSRs) were used to find out salt tolerant rice genotypes. In the current experiment phenotyping and genotyping studies were correlated to differentiate different rice accessions for salinity tolerance. Eight rice accessions along with check plant Dongjin were screened by physiological studies using Yoshida solution with 50mM NaCl stress condition. The physiology studies identified four tolerant and four susceptible accessions based on their potassium concentration, sodium concentration, $K^+/Na^+$ ratio and biomass. 17 SSR markers were used to evaluate these rice accessions for salt tolerance out of which five molecular markers were able to discriminate tolerant accessions from the susceptible accessions. Banding pattern of the accessions was scored comparing to the banding pattern of Dongjin. The study identifies accessions based on their association of $K^+/Na^+$ ratio with molecular markers which is very reliable. These markers identified can play a significant role in screening large set of rice accessions for salt tolerance; these markers can be utilized to improve salt tolerance of commercial rice varieties with marker-assisted selection (MAS) approach.

• Proceedings of the Korean Society of Crop Science Conference
• /
• 2017.06a
• /
• pp.189-189
• /
• 2017

Salinity is one of the major abiotic stresses that severely affect crop production throughout the world; especially rice plant which is generally categorized as a typical glycophyte as it cannot grow in the presence of salinity. Phenotypic resistance of salinity is expressed as the ability to survive and grow in a salinity condition. Salinity resistance has, at least implicitly, been treated as a single trait. Physiological studies of rice suggest that a range of characteristics (such as low shoot sodium concentration, compartmentation of salt in older rather than younger leaves, high potassium concentration, high $K^+/Na^+$ ratio, high biomass and plant vigour) would increase the ability of the plant to cope with salinity. Criteria for evaluating and screening salinity tolerance in crop plants vary depending on the level and duration of salt stress and the plant developmental stage. Plant growth responses to salinity vary with plant life cycle; critical stages sensitive to salinity are germination, seedling establishment and flowering. We have established a standard protocol to evaluate large rice germplasms for overall performance based on specific physiological traits for salt tolerance at seedling stage. This protocol will help in identifying germplasms which can perform better in the presence of different salinity treatments based on single trait and also combination of different physiological traits. The salt tolerant germplasm can be taken forward into developing better varieties by conventional breeding and exploring genes for salt tolerance.

• Journal of the Korean Applied Science and Technology
• /
• v.29 no.4
• /
• pp.631-637
• /
• 2012

Squid ink was added to the salt fermented squid by 2% or 4% of concentration and ripened at $10^{\circ}C$ for 8 weeks and at $20^{\circ}C$ for 32days. The effects of the squid ink on the volatile basic nitrogen and browning activities of salt fermented squid were investigated. The results are as follows; As the salt concentration was decreased and the fermentation temperature raised, volatile basic nitrogen in the salt fermented squid without addition of the squid ink was significantly increased to the latter stage of the ripening and hence fermentations were enhanced. It was found that the browning has decreased from the mid-stage of the ripening, after showing the increasement during the early stage. The volatile basic nitrogen content in the salt fermented squid addition of the squid ink has increased to the latter part of the ripening but the range was smaller than no treatment groups.

• Journal of Physiology & Pathology in Korean Medicine
• /
• v.22 no.1
• /
• pp.162-170
• /
• 2008

Kamisungihwalhyul-tang(KSHT) has been used for many years as a therapeutic agent for cerebrovascular disease and hypertension in Oriental Medicine. But the effect of KSHT on hypertension and reactive oxygen is not well-known. This study was examined to investigate the effect of KSHT on hypertension and reactive oxygen. After administering KSHT extract to Sprague- Dawley Rat forinjected subcutaneous with deoxycorticosterone acetate(DOCA) 8 weeks, changes in blood pressure, pulse rate, 2,2-diphenyl-1-picrylhydrazyl, reactive oxygen species, angiotensin converting enzyme, aldosterone, catecholamine levels, electrolyte, uric acid, BUN, creatinine in plasma were examined, and immunohistochemical changes and scanning electron microscopic changes were observed. 2,2-diphenyl-1-picrylhydrazyl(DPPH) scavenging activity was increased, reactive oxygen species(ROS) was decreased in a KSHT concentration-dependent. Angiotensin converting enzyme(ACE) inhibitory activity was increased in a concentration-dependent by KSHT. KSHT significantly decreased the blood pressure and heart rate in DOCA-salt hypertensive rat. KSHT significantly decreased the levels of aldosterone in DOCA-salt hypertensive rat. KSHT significantly decreased the level of dopamine, norepinephrine, epinephrine in DOCA-salt hypertensive rat. $Na^+$, $K^+$ and Cl- were decreased significantly, $Ca^{2+}$ was increased significantly by KSHT. KSHT significantly decreased uric acid, BUN, creatinine.