• Food Science and Preservation
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• 제16권5호
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• pp.656-660
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• 2009

We investigated the quality characteristics of Dombaegi after drying, with respect to salt concentration (1%, 2%, 3% all w/v) and salting temperature ($4^{\circ}C$, $18^{\circ}C$), to establish optimum salting conditions. Changes in moisture and salt content, water holding capacity, water activity, color, and textual properties of salted Dombaegi were measured. The moisture content was highest in Dombaegi prepared with 3% (w/v) salt at 4C. The salt content of Dombaegi rose as salt concentration and temperature increased. The water holding capacity was greatest after salting with 3% (w/v) salt at $4^{\circ}C$. Color and texture were superior after preparation at higher salt concentrations and lower salting temperatures. Thus, the quality of Dombaegi was optimal when dry salting was performed at the highest salt concentration (3%, w/v) and the lower salting temperature ($4^{\circ}C$).

• Korean journal of food and cookery science
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• 제16권1호
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• pp.75-83
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• 2000

The effects of salting methods on sensory and microbiological properties of Kakdugi were evaluated during fermentation at 10$\^{C}$ for up to 52 days. Kakdugi samples were prepared by 4 different salting methods at the final salt concentration about 1.5%, which was appropriate for organoleptic quality. The salting methods for radish cubes(2cm size) of Kakdugi included; 1) Treatment S-1: spraying dry salt uniformly onto the radish cubes, at the concentration of about 1.5%(w/w) and cured for 1 hr, 2) Treatment S-5: spraying dry salt uniformly onto the radish cubes, at the concentration of about 1.2%(w/w) and cured for 5 hr, 3) Treatment B-1: brining radish cubes in a 8.5%(w/v) salt solution and cured for 1 hr, 4) Treatment B-5: brining radish cubes in a 4.0%(w/v) salt solution and cured for 5 hr. During the early stage of fermentation, sensory test showed higher scores in the overall acceptability of Kakdugi prepared with salting methods S-1 and S-5 than those with B-1 and B-5. However, the trend of acceptability has been reversed by the treatments B-1 and, more notably, by B-5 at the later stage of fermentation. The counts of lactic acid bacteria increased remarkably and then decreased gradually after the optimum ripening period. The major lactic acid bacteria isolated and identified from Kakdugi were Pediococcus, Streptococcus, Leuconostoc, and Lactobacillus.

• Food Science and Preservation
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• 제17권4호
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• pp.444-450
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• 2010

We investigated the quality of Dombaeki (shark meat) treated without salting (NS), with salting (S), air-packed (A), and vacuum-packed (V), during storage at $4^{\circ}C$ and $-18^{\circ}C$. We explored water holding capacity, elasticity, total bacterial counts, pH, titratable acidity level, volatile basic nitrogen (VBN) value, and drip loss. Water holding capacity and elasticity values were better when salting and vacuum-packaging were employed than when samples were not salted and were packaged in air. The total bacterial counts in SV meat were significantly lower than in other samples. The pH of all samples increased slowly during storage, and the pH values of NSA samples were significantly higher than the pH values of other samples. The VBN level and drip loss of SV meat were the lowest of all samples during storage. The results show that salted vacuum-packed meat was of better quality than that stored without salting, and air-packed, regardless of storage temperature.

• Journal of Oral Medicine and Pain
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• 제20권2호
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• pp.497-513
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• 1995

Human genomic Deoxyribonucleic acid(DNA) was extracted from teeth by boiling, salting-out, phenol, boiling-phenol methods. The author compared DNA concentration and its purity, the accuracy of sex determination and the results of the D1S80 locus detection among above 4 methods. The following results were obtained : 1. DNA concentration was the highest in pulp with salting-out method and DNA purity was higher in pulp with salting-out and phenol methods than other 2 methods. 2. Sex determination was possible using of the pulp and the dentin of the teeth with four methods but, it was impossible in the enamel and some pulp with boiling method. 3. Amplification of D1S80 locus occurred from pulp and dentin with salting-out, phenol, and boiling-phenol methods. 4. There are no differences among the amplification of X-Y homologus amelogenin gene by application of 4 methods and salting-out, phenol methods efficiently makes available to amplification of D1S80 locus. From the investigation DNA extraction, sex determination, amplification of D1S80 locus was successfully accomplished with salting-out, phenol, boiling-phenol methods Therefore above 3 methods are available and applicable as forensic odontology for individual identification.

• Journal of the Korean Society of Food Science and Nutrition
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• 제22권3호
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• pp.317-322
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• 1993

The diffusion phenomena of water, solid and reducing sugar in Chinese cabbage during salting (5$0^{\circ}C$, 25% salt solution) and desalting (5$0^{\circ}C$, distilled water) were investigated. Water loss and solid gain during salting were rapid in the first 6hrs and then almost leveled off. After 24hrs of salting, water loss and solid gain in 100g of initial wet Chinese cabbage were 33.35g and 6.26g respectively. Moisture content was changed from 94.29% to 83.11% during 24hrs of salting. The reducing sugar concentration was also changed from 29.2 mg/$m\ell$ to 6.5mg/$m\ell$, which was linearized as a function of the square root of salting time and showing that Y=30.1841-5.0269√t. After 24hrs salting, water gain and solid loss during desalting were rapid in the first 4hrs and then increased linearly. After 12hrs of desalting, the water gain and solid loss in 100g of initial wet Chinese cabbage were 20.82g and 9.14g respectively. The amount of solid loss after 12hrs desalting was higher than that of solid gain after 24hrs salting due to the diffusion of solute presented initially in the Chinese cabbage during salting and desalting. The concentration of salt in Chinese cabbage after 12hrs desalting was 2.98% which was a suitable salt concentration for the preparation of Kimchi. At this time, the concentration of reducing sugar was only 1.6mg/$m\ell$. The linear regression equation of reducing sugar concentration during desalting was Y=6.7854-1.5992√t.

• Korean Journal of Food Science and Technology
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• 제22권4호
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• pp.492-495
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• 1990

In succession to the previous paper(Korean J. Food Sci. and Techn., 21(2), 300, 1989), to investigate effect of salting process on physico-chemical properties of Korean radish cubes processed for kakdugi Ascorbic acid content, ${\alpha}-amylase$ activity, the penetration rate of glucose and red-pepper juice into the radish cubes, and aerobic microbial counts (bacteria, yeast and mold) were investigated during salting (packout ratio : 1:1g/ml) of radish-cube$(2{\times}2{\times}2cm)$ for kakdugi in the 15%(w/v) sodium chloride solution. For 6hr salting, ascorbic acid was reduced from 38.5mg% to 15.7 mg%, ${\alpha}-amylase$ activity was gradually increased until 5hr salting, and then deceased, Amount and rate of penetration of glucose and red-pepper juice(on base of redness) into the salted radish cube were both higher than raw cubes, and microbial counts were decreased, and mostly within one hour of salting.

• Korean Journal of Fisheries and Aquatic Sciences
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• 제34권2호
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• pp.109-113
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• 2001

Changran-Jeotgal (salt fermented viscera of Alaska Pollack) produced by conventional process has been exposed to several problems, such as quality variation, salty taste and relatively short shelf-life. Therefore, Improved manufacturing process of Changran-Jeotgal was designed to resolve these problems. In this paper, we investigated the optimization of salting process. The result showed that salting stage must be maintained $11\%$ to acquire $8\%$ NaCl concentration of final products, when $12\%$ NaCl was added at $20^{\circ}C$, salting process was maintained $11\%$. Also, agitation with 10 rpm shortened salting time from 6 hours to 2 hours. To resolve the problem of water contents due to released extract from salting process, the released extract was removed at 2 hours after agitating-salting process, and it caused the water activity of products to be reduced from 0.94 to 0.88.

• Korean Journal of Food Science and Technology
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• 제22권4호
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• pp.445-450
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• 1990

Changes in weight, volume and density of petiole tissue of Chinese cabbage during salting and blanching were investigated. Rapid changes in mass and volume occurred within 4 hours during salting in 5% salt solution and the changes were nearly completed after 8h. After salting, the reduction of mass and volume ranged between $22{\sim}27%\;and\;22{\sim}35%$, respectively. Average density of the sample was found to be 0.88g/ml, and increased to 1.020g/ml after salting. Air content of the sample ranged from 0.093 to 0.120ml/ml cabbage, and about 70% of the initial content was expelled from the tissue by salting. The changes of physical properties of the cabbage during steam blanching were similar to those during salting, but their relative values were smaller. A linearization model for physical changes during salting and blanching was proposed.

• Journal of the Korean Society of Food Science and Nutrition
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• 제27권6호
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• pp.1077-1085
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• 1998

The effects of yeast on the fermentation of kimchi were investigated. The treatments were divided into two groups; yeast treatment during salting of Chinese cabbage(YS) and yeast treatment added in kimchi preparation(YF kimchi). The edible periods of the kimchi after yeast treatment during salting (YS kimchi) was extended 4~5 days by the results of pH, acidity, sensory quality. The activities of amylase, polygalacturonase and galactosidase of YS kimchi were retained at low levels compared to non treated condition throughout all fermentation periods, whereas protease activity was not significant different from the non treated condition. In addition, the contents of total hexose and uronic acid did not show remarkable change throughout fermentation, but total pentose was decreased by more than 7% at the early middle stage of fermentation(7~14 day after soaking). The change of free amino acid content was decreased by 16~44% than the non treated condition. In contrast, in the YF kimchi, the sensory quality was not good. The activities of amylase, protease, polygalacturonase and gal actosidase were appreciably higher than that of the non treated condition. Meanwhile, the contents of total hexose, total pentose and uronic acid, as products of degradation of cell wall constituents by the above enzymes, were decreased by 18~68% throughout fermentation than the non treated con dition, and total free amino acids were higher than the YS kimchi. Thus, yeast treatment during salting was found to be more effective to extend the edible periods of the kimchi.

• Journal of the Korean Society of Food Science and Nutrition
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• 제17권2호
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• pp.110-114
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• 1988

Salt penetration, moisture effluence and elution of calcium of radish were investigated during salting in $3{\sim}10%$ salt solution. The desirable salt concentration of kimchis were also evaluated by sensory method. Among 20 samples collected from domestic and commercially prepared kimchis, 8 samples were found to be desirable salt concentration having the concentration range of $1.2{\sim}2.2%$. Moisture and calcium diffused from radish tissue were increased as the salt concentration increased. The proper salting time were estimated to be two hours at 3%, one hour at 5% and 30 minutes at 10% of salt at $20^{\circ}C$. Salting at high concentration shortened the salting time but brought a significant calcium loss.