• Korean Journal of Food Science and Technology
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• v.29 no.4
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• pp.710-715
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• 1997

Inactivation of lipoxygenase activity in Chinese cabbage was shown after salting and heat treatments. Crude lipoxygenase was obtained from treatment of $(NH_{4})_{2}SO_{4}$. Lipoxygenase activity in Chinese cabbage was about 50% after 20 hrs of salting in 13% (w/v) concentration. After heating at $90^{\circ}C$ for 15 min, residual activity of lipoxygenase was about 50%. Inactivation of lipoxygenase was highly accelerated by increasing temperature and heating time. Decimal reduction time (D-value) were 42, 20 and 14 min at 70, 80 and $90^{\circ}C$, respectively. When cabbage was soaked in 0.05 M $CaCl_{2}$ and heated at $55^{\circ}C$ for 1.5 hr, higher activity of crude lipoxygenase was found compared with the heat treatment without $CaCl_{2}$.

• Membrane Journal
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• v.28 no.5
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• pp.361-367
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• 2018

In this study, the nanofiltration (NF) composite membranes for the low pressure use were prepared using polyvinylidene fluoride (PVDF) hollow fiber membrane as a supporter. Poly styrene sulfonic acid (PSSA) and polyethyleneimine (PEI) were coated onto the PVDF membrane by both layer-by-layer and salting-out methods. To characterize the prepared NF membranes in terms of the flux and salt rejection, 100 mg/L feed solutions of NaCl, $MgCl_2$, and $CaSO_4$ were used at the flow rate of 1 L/min and the operating pressure of 2 bar at room temperature. The NF membranes coated with 20,000 ppm PSSA (ionic strength 1.0) solution for 3 minutes and then 30,000 ppm (ionic strength 0.1) solution for 1 minute were observed the best performance. The permeability and salt rejection were 38.5 LMH, 57.1% for NaCl, 37.9 LMH and 90.2% for $MgCl_2$ and 32.4 LMH and 54.6% for $CaSO_4$, respectively.

• Applied Biological Chemistry
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• v.34 no.3
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• pp.219-224
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• 1991

Effects of KCl addition in brining solution, microwave heating and salts mixture addition into half fermented Kakdugi on physical and sensory properties were investigated during fermentation and storage. The concentration range of salts added were $0.001{\sim}0.01\;M$. The hardness of the Chinese radish was rapidly reducing during first 30 minutes of fermentation at $25^{\circ}C$ and then slightly decreased thereafter, while storage at $4^{\circ}C$ caused much slower decrease. Kakdugi prepared by salting in NaCl-KCI solution showed a slight higher values in hardness. The Hunter color values of Kakdugi liquid was steadily increased in 'L' value and slight decrease in 'a' value during fermentation. The Kakdugi prepared by salting in NaCl-KCl solution and stored after addition of salts mixture was evaluated desirable for organoleptic odor and taste.

• Journal of the Korean Society of Food Science and Nutrition
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• v.20 no.6
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• pp.572-581
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• 1991

For the development of a model to predict absorbed salt quantity in radish during salting, absorbed salt quantity and water content change in radish by the hour were measured at 5%, 10%, 15% brine concentration and $10^{\circ}C,\;20^{\circ}C,\;30^{\circ}C$ respectively. Absorbed salt quantity in radish by the time showed logarithmic function, absorbed salt quantity by brine concentration and temperature showed linear relation. A model to predict absorbed salt quantity in radish at each time, brine concentration and temperature was calculated by the regression program of SPSS. Apparent diffusivity of salt in radish was calculated from appropriated diffusion equation solution of Fick's second law using computer simulation. Salt diffusivity in radish increased as brine concentration increased and the effect of temperature could by expressed by Arrhenius equation. A model equation which could predict salt diffusivity was developed by regression analysis. To specify relation between salt quantity which absorbed into radish and water content which removed out of it, Flux ratio(${\Delta}W/{\Delta}S$) was calcuated. The values showed that the removed water content was greater than the absorbed salt quantity.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.5
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• pp.747-753
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• 1996

This study was undertaken to enhance the shelf-fife of kimchi by heat treatment at $40~80^{\circ}C$ for Chinese cabbage during salting. Kimchi was analyzed to determine pH, titratable acidity and sensory evaluation, number of microbe and lactic acid bacteria, content of organic acid and texture. The kimchi(HT 40-kimhi) soaked with Chinese cabbage by heat treatment at $40^{\circ}C$ was enhanced the shelf-life more than that of control kimchi when evaluated by pH, titratable acidity, sour taste and overall taste. HT 40-kimchi was higher in hardness and the lowest in brittleness and gumminess and also, the content of lactic acid, number of total microbe and lactic acid bacteria were the lower than those of control kimchi. Considering all results obtained throughout these experiments, it can be concluded that the kimchi soaked with Chinese cabbage salted in heated 10% salt solution at $40^{\circ}C$ improved the quality and shelf-life of kimchi.

• Journal of the Korean Chemical Society
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• v.36 no.3
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• pp.412-418
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• 1992

The electrochemical behaviors and analytical application of copper-1,5,9,13-tetrathiacyclohexadecane[16-ane-$S_4$] complex in acetonitrile(AN) solution have been investigated by the use of DC polarography and differential pulse polarography. Thus the formation constant of copper complex was $10^{3.51}$. Copper (Ⅱ) ion was found to form complex of 1-to-1 composition with [16-ane-$S_4$]. In addition, reduction step was irreversible and the reduction current was diffusion controlled. And the effect of concentration of the salting-out reagent and chelating agent and pH of aqueous phase on the determination of copper (Ⅱ) was investigated and diverse ion effect was discussed. By salting-out extraction technique, we can be determined until the concentration of copper (Ⅱ) of 60 ppb.

• Journal of the East Asian Society of Dietary Life
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• v.8 no.1
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• pp.66-74
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• 1998

To investigate the materials in the preparation of kimchi for Koreans in the Commonwealth of Independent States(CIS) a survey was completed by 199 Koreans living in Moscow, Sahalin, Uzbekistan and Jazahstan, In the way to purvey the materials of Kimchi, the frequency to get all the materials of Kimchi in the markets is 74.7% on the whole and by regional groups the frequency is relatively high in Moscow and Kazahstan, For the main ingredients most respondents use Chinese cabbage, cabbage, or turnips. In general Chinese cabbage is used most, But the respondents who live in Moxcow and Kazahstan. For the main ingredients most respondents use Chinese cabbage, cabbage, or turnips. In general Chinese cabbage is used most, But the respondents who live in Moscow and Kazahstan. 쫴 are younger, or belong to higher emigrant generation, prefer cabbage kimchi. For the additional vegetables many respondents use carrots. For the seasonings, garlic, red pepper powder, and salt are added to Kimchi, but the use of ginger, whole seasame seed, and waxy rice paste is relatively low. The coriander, which is not added to kimchi in Korea, is used in Kimchi By above 80% of the respondents living in the three regions except Sahalin. It is considered to be due to the effect of the western dining cultural area. For the animal materials, 74.4% of the respondents add lightly salted fish to Kimchi and all toe respondents in Sahalin add salt-fermented sea food, the kind of which is mainly salt-fermented croaker. The reasons given for not adding salt-fermented seafood to Kimchi in the three regions except Sahalin, 59.9% of the respondents said it was because of the difficulty to purvey, 21.1% because of the fishy taste, and 16.8% because of not considering the addition of self-fermented sea food in Kimchi. The higher the emigrant generation of respondents, the less seasonings of strong flavor like garlic, red pepper powder, and salt-fermented sea food are used, and the more coriander is used. In the salting of Kimchi preparation, 97.8% of the respondents salt the main vegetables by soaking in brine and its concentration is controlled by experience.

• Journal of Food Hygiene and Safety
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• v.17 no.2
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• pp.87-93
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• 2002

The removal of three pesticides which were residued in chinese cabbage was investigated during making process of Kimchi. When chinese cabbage was washed by water, the removal rates of three pesticides were 62.0%, 54.8% and 61.1% for pirimiphos-methyl, chlorpyrifos and prothiofos, respectively. Pesticides remaining in chinese cabbage after washing by water were also removed from 22.4% to 23.8% by salting. During the fermentation of kimchi for 24 days at 4。C, the pH was lowered 4.5 from 5.8 and the residual amount of pesticides was decreased by 51.4% to 69.4% for three Pesticides remaining after washing and salting On the other hand, when Kimchi was fermented under various temperature for 11 days, the residual amount of chlorpyrifos was decreased up to 29.2%, 45.0% and 77.3% of initial concentration at 4, 10 and 20 。C, respectively. The residual amount of chlorpyrifos in Kimchi was decreased up to 16.3% by heating at 100 。C for 6.5 minutes.

• Food Science of Animal Resources
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• v.43 no.3
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• pp.471-490
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• 2023

In this study, the duck eggs were salted with none or 2.5% and 5.0% (v/v) of liquid smoke (LS), respectively. As a control, samples salted without LS were used. The 2-thiobarbituric acid (TBA) values, 1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging ability, and reducing power of the three groups were tested at 0, 7, 14, and 21 and 28 days to determine the effects of LS on the antioxidant activity of treated eggs. In addition, gas chromatography-mass spectrometry (GC-MS) and electronic nose (E-Nose) were used to analyze the volatile flavor components of fresh duck eggs, LS, control, and salted duck eggs enriched with 2.5% (v/v) LS after 28 days of salting. The TBA value considerably increased with an increase in salting period, and the treated egg's TBA value significantly associated with LS concentration. The TBA value decreased as the LS concentration increased. The amount of LS present was highly associated with their capacity to scavenge DPPH radicals. The reducing power of the samples was substantially correlated with the LS concentration, and the reducing power increased with increasing LS concentration. The GC-MS data revealed that phenols and ketones were the predominant chemicals present in the LS, and they were also found in the eggs added to the LS even though they were absent in the fresh eggs and control. The flavor of the control group and treated eggs with LS differed significantly, according to the principal component analysis and radar map of the E-nose. The texture study results revealed that the LS significantly impacted the hardness, cohesiveness, and chewiness of eggs.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.5
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• pp.721-728
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• 2005

The physicochemical and microbial characteristics of pickled cucumber prepared with dry salting method, which has been used for industry, were investigated. Salting and storage conditions were HSHT $(30\%,\;25^{\circ}C)$, MSMT $(21\%,\;15^{\circ}C)$, MSLT $(21\%,\;0^{\circ}C)$, LSMT $(15\%,\;15^{\circ}C)$ and LSLT $(15\%,\;0^{\circ}C)$. Acidity was lower, and pH was higher in higher salt concentration as well as lower temperature groups. At the storage of 165 days, acidity and pH reached to $0.21\%$ and 4, respectively in MSLT and HSHT, of which conditions fermentation was retarded, compared to the other groups. During storage of pickled cucumber, greenness (-a) of Hunter color system showed the highest in MSLT ranged from -10.70 to -8.08, while in LSMT, the lowest to 1.17. Total microbial and lactic acid bacteria number in HTST and MSLT were the lowest than in other groups, while tile highest in LSMT. Yeast was not detected in HSHT and MSLT after 36 days of storage, while higher in LSMT Texture profile analysis exhibited that fracturability (2,318 g and 2,318 g) and hardness (849 g and 702 g) were highest in HSHT and MSLT, compared to the other groups. Scores of over-all preference for MSLT and LSLT were higher with 8.8 and 7.6, respectively, compared to the other products (p<0.05). Based on these results, lower saltiness and lower storage temperature condition was better for pickled cucumber preparation in industry.