• Korean Journal of Food Science and Technology
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• v.24 no.4
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• pp.335-340
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• 1992

The amounts of salt diffused into radish after immersing in various concentrations of salt solution at different temperatures were measured and the changes of radish texture by the salt diffusion were estimated with the viscoelastic constants of a 3 element solid model determined by a stress relaxation test. The amount of salt diffused through radish was increased with increasing the salt concentration and soaking temperature. While the instantaneous stress, equilibrium elastic solid content and viscoelastic constants of radish were decreased as salt concentration and soaking temperature increased, the stress relaxed fast. Viscoelastic constants as well as the diffusivity were influenced by salt concentration more than by soaking temperature. The rheological equations for the predictable stress changes of radish after immersed in the salt solution at various conditions (temperature, salt concentration and impure salt) were suggested as a function of time.

• Korean Journal of Food Science and Technology
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• v.20 no.6
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• pp.742-748
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• 1988

The macro-and microstructure of Chinese cabbage used for Korean Kimchi preparation were examined and the texture characteristics of raw cabbage leaf and salted or blanched leaves were evaluated by cutting test. The length and thickness of leaf stalk increased with the order of pyllotaxis, but the thinning effect of outermost leaves was observed. The microstructure of cut-profile of stalk showed densely compacted vascular systems aligned in the center of stalk and the outer space was filled with large parenchima cells. Due to this structure, characteristic cutting curves were obtained by cutting test, composing three peaks of cutting for inner surface skin, center vascular system and outer surface skin. Salting and blanching increased the cutting force mainly due to the increase of Gutted cell wall number caused by the structure collapse.

• Korean Journal of Microbiology
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• v.34 no.3
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• pp.82-86
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• 1998

An alkaline proteinase secreted from Yarrowia lipolytica 504D was purified by salting-out and column chromatography. The molecular weight of the purified enzyme was about 32,000 Da estimated by SDS-PAGE. The optimal condition for the activity of the enzyme was at pH 9.5 and $42^{\circ}C$ The enzyme was stable up to $45^{\circ}C$ and at the range of pH 4-10. Because the enzyme was inhibited by PMSF as well as EDTA, EGTA, and phenan-throlin, it is uncertain whether the enzyme is serine proteinase or metalloproteinase. However, almost all metal salts tested did not increase the enzyme activity, and Ca salt restored the activity of the enzyme inactivated by EDTA. Therefore, the purified enzyme seems to be an serine proteinase (E.C. 3.4.21.14).

• Korean Journal of Fisheries and Aquatic Sciences
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• v.47 no.5
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• pp.482-488
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• 2014

The study investigated the chemical composition, pH, and texture of salted jellyfish processed in Indonesia, Thailand, and China as a pilot study for processing the jellyfish Nemopilema nomurai, which occurs in Korean coastal waters. The 14 samples of salted jellyfish included processed umbrella and oral arms and consisted of 68.4-78.3 g/100 g moisture, 1.79-4.37 g/100 g crude protein, and 0.07-0.41 g/100 g crude lipid. The total amino acid content was 2.30-4.69 g/100 g and glycine accounted for 20.07-37.37% of the total amino acids. Salting jellyfish reduces the possibility of microbial growth and enhances the shelf life because the samples have a pH of 3.77-4.35, salinity of 18.53-24.02%, and lower water activity of 0.77-0.80. The lightness (L), redness (a), and yellowness (b) of the samples were 53.98-61.32, 1.76-6.26, and 14.08-29.0, respectively. The springiness, strength, and hardness of the salted jellyfish differed significantly among the products. The sample processed in Indonesia had the highest springiness. While the chemical composition, pH, water activity, and color differed significantly among the products, there were no significant effects of the country of manufacture. These results will enable the determination of quality index parameters for salted processed Nemopilema nomurai caught in Korean coastal.

• Microbiology and Biotechnology Letters
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• v.19 no.4
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• pp.362-367
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• 1991

The crude enzyme solution obtained by shaking culture of Aeromonas caviae No. S-76 isolated from soil as pullulanase producing bacterium was purified by 50 folds with 21% yield by salting out with ammonium sulfate and column chromatography using DEAE-Sephadex A-50 and Sephadex G-150. The purified pullulanase had a molecular weight of 118, 000 approximately by SDS-polyacrylamide slab gel electrophoresis and pI of 4.3 by isoelectric focusing. And optimum reaction temperature and pH for puHulanase were $50^{\circ}C$ and 8.0, respectively. The purified enzyme was relatively stable at pH 6.0~9.0 and below $45^{\circ}C$. This enzyme synthesized maltosyl-$\beta$-cyclodextrin from mixture of $\beta$-cyclodextrin and maltose.

• Journal of Nutrition and Health
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• v.17 no.1
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• pp.31-40
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• 1984

A new microassay was proposed for the determination of serum thiobarbituric acid(TBA) value greatly enhanced by ferric ion under anaerobic condition. One ${\mu}mole$ of $FeCl_{3}$ per $10{\mu}l$ of serum was added to the TBA reaction mixture containing serum protein precipitate. The reaction mixture was heated on boiling water-bath for 50min under $N_{2}$ flushing. The sensitivity of this assay was greatly enhanced by 40 times comparing with that of Yagi's method (1976). In favour of the enhancement, this test could be measured by colorimetry or spectrophotometry with the sample size of $10-20{\mu}l$ serum. The sensitivity and reproducibility were also improved by means of partial dehydration of the butanol extract with $(NH_{4})_{2}SO_{4}$ salting-out. Serum TBA values of healthy human at different age groups were determined by this proposed method.

• Culinary science and hospitality research
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• v.23 no.8
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• pp.98-105
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• 2017

The purpose of this study was to investigate changes in physicochemical properties of apples pre-treated differently with salt and sugar for apple Jangachi. When salt was used, moisture content was decreased by 28.41% to 57.67% at 24 hours and maintained an average 56.92% after 24 hours. However, when sugar was used, moisture content decreased steadily to 41.14% (60h). The pH of the apple pre-treated with salt decreased from pH 4.42 to pH 3.63 at 12 hours. However, in the case of apples pre-treated with sugar, pH decreased from pH 4.52 to pH 4.19 after 48 hours, but was not statistically significant. Conversely, total acidity of apple pre-treated with salt increased from 11.46% to 0.35% during 72 hours. But total acidity of apple pre-treated with sugar decreased to 0.11% at 24 hours and maintained. Sugar content of apple pre-treated with salt increased to 33.1% at 12 hours and maintained. Conversely, in case of sugar pre-treatment, sugar content of apple pre-treated with sugar increased steadily to 45.12% at 72 hours. Salinity of apple pre-treated with salt increased sharply to 15.74% during 24 hours. Lightness ($L^*$) of apple pre-treated sugar was not different from the control group. But apple pre-treated salt decreased slightly. Yellowness ($b^*$) was higher than the control group regardless of pre-treatment group. Sensory evaluation revealed that sugar pre-treatment apples were highly evaluated for flavor, taste, chewiness and overall acceptance.

• Journal of the Korean Society of Food Science and Nutrition
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• v.20 no.3
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• pp.266-271
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• 1991

The salted and dried mullet roe was manufactured by the conventional processing method. The processing conditions were the salting with soybean sauce of 10% NaCl, 1.2cm of thickness, 3m/sec of air velocity, 70% of RH and $20^{\circ}C$ of wind-drying temperature for 20 days. The fractional compositions of free and bound lipids were classified in neutral, Glyco - and phospholipids of the processed roe. The fatty acid content of glycolipids was measured during processing and storage. Major fatty acids of glycolipids were $C_{16:0},\;C_{18:1}\;and\;C_{18:2}$ whose total amount was 7.71mg/100mg occupying 77% of the total fatty acids of glycolipids. The ratio of unsaturated fatty acid to the saturated fatty acid of bound glycolipids was 2.09 and that of free glycolipids was as low as about 0.92. The rations of the polyenoic acids to the monoenoic acids were very low as 0.10-0.78. The essential fatty acids of bound glycolipids were 4.32mg/100mg and a very much decreased content of 1.46mg/100mg at 9 week storage time.

• Journal of the East Asian Society of Dietary Life
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• v.3 no.1
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• pp.12-17
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• 1993

This book is named 'The Ryuk-Jab-Rok' because it was written in the last page of 1820's almanac. This book is written purely in Korean and has not been published yet. This book comprises twenty eight items, among which there are eight items of vegetable preserving method, ten items of Jook preparation methods(a kind of cereal soup), nine items of Pyun-Myun methods(a kind of rice cakes and noodles) and Yak-Bab(a kind of spiced rice). In vegetable preserving method, the eggplant, the cucumber and a songi mushroom were preserved with the drying method., A radish, a sorojangii, and the root of white cabbage were used with the cold temperature preservation. A garlic was dried after salting. The sprouts of DooRub, which were coming in the hot room, were used. In the Jook preparations, there were five animal materials which were lamb, chick, crudian, oyster and abalone. In nine Pyun-Myun methods, Jap-Gua-Sil was illegible because the letters were not clear. Among eight items, the stick rice was used in four cases, the regular rice in two cases. The ground pine nuts, honey and the Chinese date were used most ofter. And the sesame salt and the chestnut were next. The analysis of the terms I this book revealed that 26 items were used for cooking processes. And it also showed us that there were seven kind of cutting procedure and eight kinds of heating procedure. The shapes and size of foods were revealed at only three places in all items. The one-chi(chi ; abut three cm) and three-Ja(Ja ; about thirty cm) which the terms represent the length were revealed twice and once respectively in this book. In the taste description, 'the good', the most common word, was used in seven times, and which was the most frequently introduce case. The measuring unit is hard to revive since the measurements were taken by the container, which were Jong-Ja, Sabal and Tang-gii, then in use. Fifteen kinds of containers and cookers were used for preparing foods. And all of them are now I use.

• Asian-Australasian Journal of Animal Sciences
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• v.33 no.10
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• pp.1666-1673
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• 2020

Objective: To determine the effect of three salting treatments (control, 100% NaCl; T1, 60% NaCl and 40% KCl; T2, 50% NaCl, 40% KCl, and 10% MgCl₂) on meat quality of sausages during storage. Methods: Various types of curing salts were used for processing of salamis. Physico-chemical and sensory evaluation of the sausages were analyzed during 4 weeks of ripening. Results: The pH values and salinity contents were the highest in control, while they were the lowest in T2 at 4 weeks (p<0.05). Control and T1 had less thiobarbituric acid reactive substances than T2 at 2 weeks (p<0.05). The volatile basic nitrogen levels in T1 were similar to control and lower than T2 at 2 and 4 weeks (p<0.05). Moreover, T1 samples were redder and had a higher saturation index (C^⋆) value when compared to the others. T2 showed greater hardness, gumminess and chewiness when compared with the control (p<0.05). Control was comparable to T1 for sensory attributes. Conclusion: Sodium chloride may be partially substituted with potassium chloride without negatively influencing meat quality of sausages up to 4 weeks of storage. These results could help to develop low-sodium sausages.