• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.3
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• pp.419-424
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• 1998

This study was carried out to investigate changes in the physicochemical and sensory characteristics of Oiji(Korean pickled cucumbers) prepared with different salts(bay, refined and purified salt). The pH of Oiji prepared with bay salt was higher than those prepared with refined and purified salts. The salt concentration of Oiji prepared with purified salt showed the highest value during fermentation period. The cutting forces at middle part of Oiji prepared with bay and refined salts were higher than those of raw cucumber, and bay salt resulted in the highest force during fermentation period. The result of sensory evaluation indicated significant differences in color, odor, taste, texture and overall acceptability among salts at 5% level. Oiji prepared with bay salt showed the highest score in most the sensory characteristics.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.18 no.3
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• pp.206-213
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• 1985

Since a long time ago, more than thirty kinds of fermented fish product have traditionally been favored and consumed in Korea. In general, they fermented with $20\%$ of sodium chloride. However, it has been currently known that sodium chloride is one of causative ingredient for adult diseases. For that reason, reduced sodium salt diet is recently recommended in developed countries. This study was attempted to process low sodium salt fermented fish using anchovy, Engraulis japonica, and yellow corvenia, Psedosciaena manchurica, as raw materials with partially replacing the sodium salt with potassium chloride. The most favorable taste for fermented anchovy and yellow corvenia were revealed at 60 and 90 days fermentation, respectively. Judging from sensory evaluation with variance of analysis and orthogonal contrast method, little difference of taste were found when sodium salt was replaced with KCl even by $50\%$ as compared with conventional fermented fish. Taste for low salt fermented anchovy and yellow corvenia were the most favorable when they were prepared with $4\%$ salt, $4\%$ KCl, $6\%$ sorbitol, $0.5\%$ lactic acid and $4\%$ alcohol extract of red pepper as preservatives and flavor enhancers.

• Korean journal of food and cookery science
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• v.11 no.1
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• pp.13-19
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• 1995

The purpose of this study was to investigate the method of making whole Chinese cabbage Kimchi, the family's taste in Kimchi and the reason for disliking the taste of Kimchi in the Taegu area. The results were as follows; 1) Most housewives learned the method of making the Kimchi from their mothers. Method was as follows; First, scatter salt on the whole Chinese cabbage and soak that for 3∼6 hours. After, wash the whole Chinese cabbage 3 times. Then, add red pepper powder, garlic, ginger and salted fermented anchovy as basic seasoning. Be sure to, mix the red pepper powder and salted fermented anchovy until they taste hot and salty. Store the whole Chinese cabbage until they ferment. Afterwards store the whole Chinese cabbage in the refrigerator. 2) It was the whole Chinese cabbage Kimchi that most family members preferred. 3) Among the family members, the old age group preferred newly made Kimchi because of the cool and fresh taste. The adult group preferred fresh taste, also smell and peculiar taste of the seasoning were important. The adolescent group preferred fresh taste and sour taste. 4) It shows that most of the family likes Kimchi, and among the family members, about 25% of the sons and daughters dislike Kimchi. And it shows that all family members dislike salty taste. 5) The older housewives’ Kimchi was preferred over the younger housewives’ Kimchi.

• Korean Journal of Food Science and Technology
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• v.33 no.5
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• pp.596-602
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• 2001

This study was conducted to find out optimum conditions of kanjang fermented with barley bran. Fermentation conditions for optimization of taste of kanjang made with barley bran was investigated with response surface methodology. Optimal conditions of salty taste was as follows, the content of meju: 15%, the content of salt: 7%, initial temperature: $24^{\circ}C$, middle temperature: $29^{\circ}C$ and end temperature: $14^{\circ}C$. Optimal conditions of palatable taste was as follows, the content of meju: 24%, the content of salt: 13%, initial temperature: $26^{\circ}C$, middle temperature: $25^{\circ}C$ and end temperature: $20^{\circ}C$. Optimal conditions of bitter taste was as follows, the content of meju: 28%, the content of salt: 18%, initial temperature: $35^{\circ}C$, middle temperature: $10^{\circ}C$ and end temperature: $38^{\circ}C$. Optimal conditions of overall acceptability was as follows, the content of meju: 15%, the content of salt: 19%, initial temperature: $30^{\circ}C$, middle temperature: $38^{\circ}C$ and end temperature: $23^{\circ}C$.

• Journal of the Korean Home Economics Association
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• v.17 no.1
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• pp.22-28
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• 1979

The phyio-chemical properties of Ion exchange salt, crude salt, particaly refined salt, and Isoized salt were determined. The basic amount of salt used in cooking were standardized . Acceptabilities as to the taste and saltiness of food prepared with the standard amounts of various kinds of salt were compared. Whereupon, the following conclusion was obtained. 1) Crude salt showed 12.23 per cent water content, the highest among the kinds of salt examined, while particaly refined salt had 2.53% water content. Refined salt, Ion exchange salt, and Iodized salt showed 0.36%, and 0.28%, respectively. 2) Where the same amount of salt was dissolved in the same amount of water, crude salt and partialy refined salt were dissolved twice as Ion exchange salt of fine-grain form, refined salt, and Iodized salt. In actual cooking, Ion exchanges salt and refined salt are used only half as much as raw salt, and it can be said that the time required for dissolving salt is the same. 3) The comparison between content and weight of various kinds of salt showed that the weights of Ion exchange salt, Iodized salt, and refined salt were two times as heavy as crude salt and partialy refined condition of same content. 40 The threshold concentration of salt is the sensed degree of saltiness. Different concentrations were recorded for various for various kinds of salt, the threshold concentration of Ion exchanges salt showed the lowest degree of 0.05, while that of partialy refined salt was 0.09 equivalent to 1.8 times that of the former. 5) Experimental cooking involving various kinds of salt indicated that where salt was used accurately, soup, vegetables, kimchi, and soybean sauce which were prepared with Ion exchanges salt showed the best acceptability , but no statistical differences could be noted among sarious kinds of salt used in preparing those foods.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.4
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• pp.606-612
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• 1995

Three different Oyijangachi(Kochujang, Doenjang and Ganjang) have been prepared by traditional method. Cucumbers have been dipped in six different solutions for 48 hrs. After dipping, the cucumbers have been aged in Kochujang, Doenjang and Ganjang for 30 days. The acidity, pH, salt content and sensory evaluation of the cucumbers which were treated by six different solutions has measured. Moisture content of fresh cucumber was 95%, and the moisture content of Kochujang, Doenjang and Ganjang of Oyijangachi was 66.78%, 76.94% and 81.33%, respectively, after 30 days of aging. Protein content fo Kochujang, Doenjang and Ganjang of Oyijangachi increased 57%, 258% and 197%, respectively, after 30 days of aging when they compared with fresh cucumber(control). Initial acidity of Oyijangachi of cucumbers which were treated with solution 1~5 at 0 day were between 0.49 and 0.56 and increased during aging. Initial acidity of Oyijangachi treated with solution 6 was 1.84 which was low because 1% of acetic acid was added and acidity increased during aging. The pH of Kochujang, Doenjang, and Ganjang of Oyijangachi decreased 4.37, 3.98 and 4.61, respectively, after 30 days aging. Salt content of Oyijangachi dipped in various salt solutions increased as the salt content of the solution increased. Salt content of three Oyijangachi increased drastically during 0~5 days of aging and slowly increase between 5~30 days of aging. The taste and smell of Kochujang Oyijangachi were highest as treated wih 12% NaCl solution(treatment 4) and the color was highest when the Oyijangachi was treated with solution 1. The taste, smell and color of Doenjang Oyijangachi were highest as treated with 12% NaCl solution plus CaCl2(treatment 5). It was observed that the firmness of Oyijangachi was generally higher as the cucumber treated.

• Journal of the Korean Society of Food Culture
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• v.37 no.3
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• pp.239-247
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• 2022

This study evaluated the sensory characteristics of sauerkraut prepared by adding 0.5, 1.0, 1.5, 2.0, and 2.5% (w/w) sea salt to cabbage. The quantitative descriptive analysis (QDA) and acceptance test of sauerkraut were determined for each salt concentration, and the principal component analysis (PCA) and partial least square regression (PLSR) analysis were performed to confirm the correlation between each factor. Results of the QDA determined 14 descriptive terms; furthermore, brightness and yellowness of appearance and the sour, salty, and bitter flavors differed significantly according to the salt concentration. Results from the PCA explained 22.56% PC1 and 65.34% PC2 of the total variation obtained. Sauerkraut prepared using 0.5, 1.0, and 1.5% sea salt had high brightness, moistness, sour odor, green odor, sour flavor, carbonation, hardness, chewiness, and crispness, whereas sauerkraut prepared with 2.0 and 2.5% sea salt had high yellowness, glossiness, salty flavor, sweet flavor, and bitter flavor. Hierarchical cluster analysis classified the products into two clusters: sauerkraut of 0.5, 1.0, and 1.5%, and sauerkraut of 2.0 and 2.5%. Results of PLSR determined that sauerkraut of 1.0 and 1.5% were the closest to texture, taste, and overall acceptance. We, therefore, conclude that sauerkrauts prepared using 1.0 and 1.5% sea salt have excellent characteristics in appearance, taste, and texture.

• Food Science of Animal Resources
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• v.37 no.6
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• pp.793-798
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• 2017

Salt is an essential ingredient for cheese production, and it influences various aspects of cheese, including the shelf life, enzyme activity, flavor, casein hydration, and microbial proliferation during ripening. Several consumers avoid cheese with high salt content, mainly due to health problems such as hypertension, cardiovascular disease (CVD), stroke, and heart attacks. Salt has been commonly used for several purposes in cheese production, including for obtaining the required flavor and texture, for its preservative properties, and as a taste enhancer. However, salt usage has been opposed by the public and governmental bodies, who have been advised by health authorities that salt should be reduced or avoided in cheese for healthier life. However, salt replacement or reduction in cheese manufacturing requires formulation of intensive strategies. This review provides information about several strategies and innovations for reduction and replacement of salt in cheese manufacturing without seriously affecting the quality, microbial safety, and sensory properties of cheeses.

• Journal of the East Asian Society of Dietary Life
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• v.14 no.3
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• pp.257-264
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• 2004

The quality changes of the extracts of salt-fermented Ammodytes personatus during the storage were examined at 1 month interval during 3 months fermentation period. To prepare the extracts of Ammodytes personatus, 17%, 20% and 25% salt were added respectively and then stored for 3 months at room temperature and then extracted with hot water. During the storage, moisture and lipid contents of the samples decreased, but the crude protein contents increased gradually. On the other hand, ash content and pH showed little changes during the fermentation storage. After 6 months fermentation, the extracts of salt-fermented Ammodytes personatus were rich in free amino acids, such as glutamic acid, alanine, lysine, leucine, isoleucine, valine and aspartic acid in the order. As the fermentation progressed, the fish odor, turbidity, salty taste, savory flavor and overall preferences were similar to those of Ammotlytes personatus sauce in the market. The total cell numbers were 450∼570 cfu/mL at 0 day, but there were none revealed during the fermentation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.6
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• pp.1132-1136
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• 1998

The optimum mixing conditions of kochujang(persimmon kochujang) added persimmon puree was optimized by four dimensional response surface methodology. The organoleptic color of persimmon kochujang showed the maximum score in 86.74g red pepper powder, 133.51g persimmon puree and 26.31g salt. The organoleptic aroma persimmon kochujang showed the maximum score in 83.48g red pepper powder, 135.38g persimmon puree and 24.50g salt. The organoleptic taste of persimmon ko chujang showed the maximum score in 85.09g red pepper powder, 133.61g persimmon puree and 25.57g salt. The overall palatability of persimmon kochujang showed the maximum score in 82.99g red pepper powder, 133.10g persimmon puree and 25.47g salt. The optimum mixing conditions for overall orga noleptic properties of persimmon kochujang were 83.00g red pepper powder, 133.00g persimmon puree and 25.00g salt.