• Korean Journal of Microbiology
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• 제19권1호
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• pp.31-37
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• 1981

Avicelase, CMCase and salicinase of A.phoenicis K.U. 175 were purified from wheat bran culture by salting out with ammonium sulfate, dialysis and successive column chromatography Sephadex G-100. Optimum pH and temperature of avicelase were pH 3.8-4.8, $35-55^{\circ}C$ and that of CMCase, salicinase were pH4.5-5.5, $45-60^{\circ}C$ and pH 4.5-6.0, $45-60^{\circ}C$ respectively. These enzymes were relatively thermostable, alkali unstable and inhibited by $Ca^{++},\;Mn^{++},\;Cu^{++},\;and\;Hg^{++}$. Km values of avicelase, CMCase and salicinase were calculated to be $1.5{\times}10^{-4}M,\;5.5{\times}10^{-4}M\;and\;2.75{\times}10^{-5}M$ and Vmax values $1.66{\times}10^{-4}mM/min,\;3.33{\times}10^{-4}mM/min\;and\;1.14{\times}10^{-4}mM/min$, respectively.

• Korean journal of food and cookery science
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• 제5권1호
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• pp.31-41
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• 1989

The effects of salting degree of cabbage on the chemical, microbiological, textural changes and taste of Korean whole cabbage Kimchi fermented at $21^{\circ}C$ was studied. Low salted Kimchi (1.8% NaCl, soaking for 2 hr. in 20% brine) was showed higher total acdity than high salted Kimchi II(3.1% NaCl, Soaking For 8 hr in 20% brine) and III(2.9% NaCl, no soaking in 20% brine). The changes in growth of lactic acid bacteria was relevant to the salt content of whole cabbage Kimchi. Kimchi I was showed higher growth rate of Lactic acid bacteria and slower death rate constant of Lactic acid bacteria than that of Kimchi II and III. In palatability test, salty taste of Kimchi II, III was more salty than that of Kimchi I ($p{\leqq}0.01$) and total evaluation of Kimchi I, II was more palatable than Kimchi III ($p{\leqq}0.05$) at 3rd's day (optimum taste). Cutting force by Rheometer was well correlated with the salt content of Kimchi.

• Journal of the Korean Society of Food Science and Nutrition
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• 제40권2호
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• pp.235-244
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• 2011

The physicochemical properties and quality changes in salted and dried brown croaker products using deep seawater salt were investigated for preparation with different pretreatment, salting and drying conditions. Optimum salt concentration, salting time and drying time for product were 20% of body weight, 12 hrs at room temperature ($25{\pm}2^{\circ}C$), and 24 hrs at $30{\pm}2^{\circ}C$, respectively. The volatile basic nitrogen (VBN), peroxide value (POV), viable cell count and acid value (AV) of viscera and blade removed products were 18.9~22.4 mg%, 21.0~32.5 meq/L, and 2.3~4.4 mg/mL, $2.0\sim3.5{\times}10^3$ CFU/g, respectively and only viscera removed products were 31.2~38.1 mg%, 40~55.2 meq/L, 7.0~11.5 mg/mL, $4.1\sim5.5{\times}10^3$ CFU/g, respectively. Changes in quality of salted and dried brown croaker products were investigated during storage at room temperature and $5{\pm}2^{\circ}C$. The POV, AV and viable cell counts of salted and dried brown croaker products increased in commercial salt used and only viscera removed products compared with deep seawater salt used and viscera and blade removed products during storage time. Results in this study showed that the deep seawater salt was very effective for quality control of salted and dried brown croaker products and pretreatment method was a very important factor for preparation products. The optimum conditions for preparation of salted and dried brown croaker product were 20% of body weight for salt concentration, 12 hrs at $25{\pm}2^{\circ}C$ for salting time, and 24 hrs at $30{\pm}2^{\circ}C$ for drying time. Optimum storage time for quality maintenance was 14 days at $5{\pm}2^{\circ}C$.

• Journal of the Korean Society of Food Science and Nutrition
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• 제33권8호
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• pp.1398-1406
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• 2004

To develop the new type of salt-fermented seafoods, the salt-fermented oysters in olive oil (product SO) were manufactured, and food components and quality characteristics of product SO were examined. The optimum processing condition for product SO is as follows. The raw oyster with no shell was washed off with 3% saline solution. Then dewatered, and dipped in the brine-salting solution made up with saturated saline solution and oyster sauce (2 : 1 v/v) mixture added 1% sodium erythorbic acid and 0.2% polyphosphate. After salt-fermentation it ripened by brine salting at 5$\pm$1$^{\circ}C$ for 15 days. Then dried at 15$^{\circ}C$ for 4 hours with cool-air, and packed in No. 3B hexahedron type can. Finally, poured with olive oil and seamed it by double-seamer. The moisture, crude protein, crude ash and volatile basic nitrogen contents of the product SO were 61.6%, 12.0%, 16.3% and 34.3 mg/100 g, respectively. In taste-active components of the product SO, total amount of free amino acids is 2,335.4 mg/100 g and it has increased by 50% overall during salt-fermentation 15 day. Taurine, glutamic acid, proline, glycine, alanine, $\beta$-alanine and lysine were detected as principal free amino acids. The contents of inorganic ions were rich in Na and K ion, while the amounts of nucleotide and its related compounds and other bases except betaine were small. From the results of this research, the product SO had a superior organoleptic qualities compared with conventional oyster product, and could be reserved in good conditions for storage 90 days at room temperature.

• Korean Journal of Food Science and Technology
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• 제34권3호
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• pp.459-465
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• 2002

To obtain the basic data for commercial 10% salted egg yolk for mayonnaise preparation, 3 types of egg yolks [pasteurized egg yolk (Yolk A)-not salted, pasteurized before salting (Yolk B)-salted, and pasteurized after salting (Yolk C)-salted] were prepared, and the changes in quality characteristics of these egg yolks with frozen storage were tested. The results obtained were as follows; Yolk A gelatinized during frozen storage, thus could not used for mayonnaise preparation. The viscosity of the egg yolk increased $3{\sim}5$ times after salting. Viscosity of the salted egg yolk increased with frozen storage time. Viscosity of Yolk B was higher at $-20^{\circ}C$ than $-15^{\circ}C$. Viscosity of Yolk C, however, was higher at $-15^{\circ}C$ than $-20^{\circ}C$. Frozen storage of pasteurized salted egg yolk showed some effects on the emulsification capacity. The effect, however, was smaller than that of unpasteurized salted egg yolk. Microbes of salted egg yolk were decreased with frozen storage, but there was no difference between Yolk B and Yolk C. It was suggested that commercially pasteurized 10% salted egg yolk for mayonnaise preparation can be successfully stored for 12 months at the temperature of $-15{\sim}-20^{\circ}C$.

• Journal of the Korean Society of Groundwater Environment
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• 제4권1호
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• pp.14-19
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• 1997

Laboratory experiments were conducted to study the effects of pH and salt level on the soil sorption equilibrium of pentachlorophenol (PCP) which is hydrophobic and ionogenic. Experimental results indicated that the sorption equilibrium constant (Kp) of PCP increased with decreasing pH. A quantitative sorption model involving linear isotherms was estabilished to predict the pH effect on the PCP sorption equilibrium over the pH range from 3 to 8. The model prediction was in good agreement with the experimental data. Also, the Kp increased with salt concentration over the entire pH range. At added salt levels less than 0.1M, increase in Kp was larger than when the added levels were higher than 0.1M. Salt might increase the PCP sorption by inducing 'salting out-effect' or by forming deprotonated PCP-cation ion pairs such as PCP$\^$-/K$\^$＋/. Taking the pH range (5-8) and the salt content (up to 50 g/L) in the groundwater of Metropolitan landfill sites into consideration, the results indicated that the retardation factor of PCP in this area might range from 3 to 550 depending upon pH and salt content.

• Journal of the Korean Society of Food Science and Nutrition
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• 제33권8호
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• pp.1337-1342
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• 2004

To improve the quality of Gulbi, 10% garlic juice (GJ), 10% onion juice (OJ), and 10% garlic and onion juice mixture (GOJ) were added to the brine solution as a wet-salting method. The changes of total volatile basic nitrogen (TVB-N) and trimethyl amine (TMA) production, thiobarbituric acid reactive substance (TBARS) value, and total microbial numbers in Gulbi were analyzed during storage at room temperature for 12 days. The group treated with 10% GOJ showed the lowest values of 88.2 mg/l00 g in TVB-N, 14.13 mg/l00 g in TMA, and 3.1 $\mu$mol/kg in TBARS. The fatty acid profile of Gulbi was analyzed on 5, 15, and 30 days to investigate the effect of GOJ treatment. The group treated with GOJ showed higher C22:6 (9.91%) and C20:5 (4.25%) contents than control (7.37% and 3.71%, respectively), but had lower C18:1 (24.44%) content. The saturated fatty acid content in Gulbi was 32∼35% and the C16:0 (21∼23%) was predominant in it. Oleic acid was major unsaturated fatty acid in Gulbi. The contents of polyunsaturated fatty acids (C18:3, C20:5, C22:6) were decreased after 30 days but increased the saturated fatty acid (C16:0) and monoenes (C16:1 and C18:1). The Gulbi treated with GOJ by brine salting method showed higher DHA and EPA (9.91% and 4.25%, respectively) contents than the control group.

• Food Science and Preservation
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• 제14권1호
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• pp.24-29
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• 2007

Quality changes in winter Chinese cabbages were evaluated during low temperature storage. Flesh and salt-treated Chinese cabbages were put into (a) polyethylene (PE) film sacks (size: $40cm{\times}60cm$, thickness: 0.03 mm, with four perforations each 8 mm in diameter), (b) plastic containers or (c) polypropylene (PP) nets and stored at $0^{\circ}C$. Also, Cabbages were also wrapped in newspapers and stored underground where the average temperature was $2.7^{\circ}C$. The weight loss rates of Chinese cabbages stored in PP nets and plastic containers were greater than those of cabbages stored with PE or wrapped in newspaper. Chinese cabbages wrapped in newspaper and stored underground needed much greater trimming compared to cabbages stored in other ways. The firmness and the soluble solid contents of Chinese cabbages were not affected by the various storage treatments. A better appearance was retained when Chinese cabbages were stored in PE film sacks. Chinese cabbages in PE film sacks stored at $0^{\circ}C$ showed delayed weight loss, less trimming loss, and less change in appearance. The quality changes in salted Chinese cabbages (desalting losses, pH changes, osmolarities, and crude fiber content) were not significantly different after the various treatments. No storage treatment was effective in maintaining a high quality of salted winter Chinese cabbage.

• Korean Journal of Food Science and Technology
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• 제24권1호
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• pp.59-64
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• 1992

Salted and then washed flounder muscles with salting levels of 10%, 15% and 20% were mixed with boiled foxtail millet and spices(radish, garlic, ginger and red pepper) and fermented at $15^{\circ}C$ for 7 days. The changes of taste constituents of fermented flounder Sikhae, such as sugars, free amino acids and 5'-nucleotides, were investigated. The content of fructose decreased significantly during Sikhae fermentation, but the content of mannitol that was not detected from raw material was estimated to be $6.26%{\sim}8.97%$ in Sikhae. The content of total free amino nitrogen in the 15% salted Sikhae was 290.6 mg% and the highest value with 53.4% of its extract nitrogen. It is believed that leucine, alanine, arginine, glutamine, isoleucine, valine, glutamic acid and lysine may play an important role as the taste constituents in Sikhae. The detected 5'-nucleotides were CMP, UMP, CTP, AMP, ADP and ATP and among them the nucleotide showing the hightest level irrespective of treatment was UMP estimated to be $761.0\;{\mu}g{\sim}849.0\;{\mu}g/g$. ATP and ADP were significantly decreased in Sikhae, but CMP and CTP were significantly increased in the 15% salted Sikhae compared with those of raw material.

• Korean Journal of Food Science and Technology
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• 제34권1호
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• pp.1-7
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• 2002

Characteristics (salt concentration, weight loss, soluble solid content, moisture content, and textural properties) of radish cube $(2{\times}2{\times}2\;cm)$ were evaluated during salting. Three different summer radish cultivars harvested in high land were immersed into 15% brine solution (radish : brine solution = 1 : 2) at $15^{\circ}C$ for 4 h. The time required to reach the optimum salt concentration (3%) was different among cultivars; 3 h for 'Bakbong', 4 h for 'Kwandong' and '92343'. Similar weight loss (about 24-26%) of salted radish cubes was found among cultivars. While the highest value of weight loss of salted radish cubes was observed with '92343', the lowest, 'Bakbong'. Hardness decreased during salting; the highest value of hardness was observer with 'Kwandong', the lowest, 'Bankbong'. The sample of '92343' has the lowest moisture content but has the highest soluble solid content and hardness, while 'Bakbong' has the highest moisture content, but has the lowest soluble solid content and '92343'. In separate experiments, seasonal variations in characteristics of salted radish cubes at optimum salt concentration (3%) were observed: for 'Bakbong', salt concentration, weight loss, soluble solid content, and hardness, and for 'Bakwang', salt concentration, weight loss, and hardness were higher in autumn cultivars than in spring or summer one, while moisture contents of both cultivars were higher in spring or summer cultivars than in autumn one.