• Journal of the Korean Society of Food Culture
• /
• v.34 no.5
• /
• pp.620-628
• /
• 2019

To investigate Oiji (traditional Korean cucumber pickles) with reduced sodium content based on the use of saline foods as a salt substitute, Oiji was prepared using glasswort powder (Salicornia herbacea L.), and its physicochemical properties and sensory evaluation were examined. The moisture content of Oiji was shown to be higher in those to which glasswort powder had been added compared to the control without addition of glasswort powder, and Oiji with 40% glasswort powder substitute showed the highest pH and lowest acidity, resulting in slow progression of fermentation. The salinity of Oiji among those containing glasswort powder substitute was significantly higher with increasing level of glasswort powder. The sodium content of Oiji was significantly reduced as addition of glasswort powder increased. The L value of Oiji decreased with increased addition of glasswort powder, whereas the a value was highest in the control. The hardness of Oiji was higher in the control than in Oiji containing glasswort powder. Taste acceptance was highest for Oiji with 20% glasswort powder substitute, whereas acceptance of appearance was higher for Oiji with 10% glasswort powder substitute. Flavor and texture acceptance was higher for the control. In the attribute difference test, significant differences were found in brownness, off-flavor, salty taste, and sourness. Based on the findings, 10-20% substitution of salt with glasswort powder did not significantly lower overall acceptance compared to the control while salinity of Oiji was maintained. Therefore, the potential production of low-sodium Oiji has been verified.

• Asian-Australasian Journal of Animal Sciences
• /
• v.33 no.4
• /
• pp.662-669
• /
• 2020

Objective: This study was conducted to evaluate the effect of red glasswort (RG) (Salicornia herbacea L.) curing on the physicochemical, textural and sensory properties of cooked pork loin ham (M. longissimus thoracis et lumborum). Methods: All treatments were cured with different salt and RG powder levels. RG0 treatment was prepared with only 4% NaCl (w/w) as a control, and RG25, 3% NaCl:1% RG (w/w); RG50, 2% NaCl:2% RG (w/w); RG75, 1% NaCl:3% RG (w/w); RG100, 0% NaCl:4% RG (w/w) treatments were prepared sequentially. All samples were individually vacuum packaged in polyethylene bags and stored for 7 d at 3℃±1℃. Results: The results showed that as the rate of RG substitution increased, pH value, redness, myofibrillar protein solubility, and myofibrillar fragmentation index increased (p<0.05), but salt concentration and shear force decreased (p<0.05). However, there were no significant differences in cooking loss and moisture content. In terms of sensory evaluation, RG100 exhibited higher scores in tenderness and juiciness than RG0 (p<0.05). Conclusion: The partial substitution of NaCl by RG could improve the physicochemical properties, textural and sensory characteristics of cooked pork loin. Therefore, it is suggested that RG as a natural salt replacer could be an effective ingredient for developing low-sodium cured hams.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.44 no.6
• /
• pp.896-903
• /
• 2015

The objective of this study was to investigate the effect of nitrite substitution of sausage with purple sweet potato by examining the quality characteristics of sausage. Four sausage samples were prepared as follows: F1 (0.15% sodium nitrite), F2 (0.2% pigment), F3 (0.2% pigment and 5% powder), and F4 (0.2% pigment and 10% powder). A substitution of sodium nitrite with 0.2% purple sweet potato pigment reduced redness while increased yellowness. However, the addition of 5% purple sweet potato powder to 0.2% purple sweet potato pigment increased redness while reduced yellowness, which was similar to those of sausage with 0.15% addition of sodium nitrite. Further, color change increased as the content of purple sweet potato increased. As the amount of purple sweet potato increased, the contents of Ca, K, and Mg increased but hardness, gumminess, and chewiness decreased. In the sensory evaluation, the addition of purple sweet potato did not influence on appearance, color, or flavor. However, the addition of 10% purple sweet potato decreased the taste and texture of sausage. Correlation coefficients between overall acceptability, texture, appearance, color, taste, and flavor were 0.901, 0.895, 0.877, 0.844, and 0.688, respectively. Therefore, proper content of purple sweet potato powder and purple sweet potato pigment were determined to be 5% and 0.2%, respectively, for the substitution of sodium nitrite.

• Korean Journal of Food Science and Technology
• /
• v.19 no.3
• /
• pp.257-262
• /
• 1987

The effects of the substitution of non-meat proteins (Isolated Soy protein, Vital Wheat Gluten, Sodium Caseinate) for pork were evaluated at 0, 10, 20 and 30% levels of pork weight in the restructured product. The increase of the substitution level led to a significant increase in pH but a decrease in cooking loss, whereas it brought only a slight negative effect on color of products. TBA values for all treatments containing non-meat proteins were lower than or similar to the value for control Also, increased levels of non-meat proteins improved or did not affect functional properties of products. Alt three non-meat proteins appeared to be acceptable in terms of physico-chemical and sensory properties up to 20% of the replacement with pork in the restructured product.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
• /
• 2006.11a
• /
• pp.210-220
• /
• 2006

Dense $((Na_{0.5}K_{0.5})_{1-x}Li_x)(Nb_{0.8}Ta_{0.2})O_3$ ceramics were developed by conventional sintering process. The electrical properties of $((Na_{0.5}K_{0.5})_{1-x}Li_x)(Nb_{0.8}Ta_{0.2})O_3$ ceramics were investigated as a function of Li substitution. When the sample sintered at $1100^{\circ}C$ for 4 h with the Substitution of 2 mol% Li, electro-mechanical coupling factor ($k_p$) and piezoelectric coefficient ($d_{33}$) were found to reach the highest values of 0.42 and 210 pC/N, respectively.

• Korean Journal of Environmental Agriculture
• /
• v.3 no.1
• /
• pp.1-9
• /
• 1984

Two of the degradation products of alachlor in soil. product 1, 2,6-diethyl-N-(methoxymethyl) acetanilide and product 2,2-hydroxy-2',6'-diethyl-(methoxymethyl) acetanilide were synthesized from alachlor reacting with 3N-hydrochloric acid in the presence of zinc powder at room temperature and a saturated sodium bicarbonate solution at $90^{\circ}C$ for 78 hr, respectively. At the concentrations of both $5{\times}10^{-4}M\;and\;1{\times}10^{-3}M$, product 2 exhibited almost the same phytotoxicity to rice seedlings, in particular, as alachlor, whereas product 1 lost its phytotoxic effectiveness. It seems that substitution of chlorine atom by hydroxyl group did not affect the phytotoxicity of alachlor, whereas substitution by hydrogen atom did.

• Archives of Pharmacal Research
• /
• v.10 no.2
• /
• pp.80-87
• /
• 1987

To get a better insight into the exxistence and the role of a Na-Ca exchange mechanism in smooth muscle, the effect of Na substitution with sucrose on tension development, cellular Ca uptake and $^{45}Ca$ efflux was investigated using isolated cat ileal longitudinal muscle strips. Experimental results were summarized as follows;1) Exposure of the cat ileal longitudinal muscle to Na-free solution induced a contraction, and the magnitude of the contraction increased after incubation of the muscle strips with ouabain ($2{\times10^{-}5}$M) for 1hr. 2) Cellular Ca uptake in Na-free solution increased with an increase in Na content of the Na-loading media, and a linear relationship existed between tissue Na content and cellular Ca uptake for 10 min 3) After tissues were equilibrated in PSS containing $^{45}Ca$ for 2hr, cellular Ca uptake decreased with rising the external Na concentration. 4)Removal of medium Na or inhibition of the Na-K pump decreased the rate of $^{45}Ca$ efflux. These results strongly suggested that Na substitution increases cellular Ca uptake and decreases the rate of $^{45}Ca$ efflux via a Na-Ca exchange mechanism.

• Polymer(Korea)
• /
• v.37 no.4
• /
• pp.533-538
• /
• 2013

Sodium chloride is present in our body fluids, and the blood contains approximately 0.9 wt% salt, which plays an important role in maintaining the osmotic pressure. However, the amount of salt intake has consistently increased, and an excessive intake can be the cause of high blood pressure, etc. In this study, it was investigated in vivo and in vitro whether biocompatible ionic polymers with K or Ca ions can be replaced by Na ions through an ion exchange process to be excreted. Among the polymers, Ca-polystyrene sulfonate, K-polystyrene sulfonate, Ca-carrageenan, and Ca-tamarind had an excellent Na exchange ability in the body temperature, simulated gastric fluid and also simulated intestinal fluid. The mechanism of Na removal by absorption and excretion without changing food taste in the mouth through the insolubility properties of these polymers is expected to be a solution for the current problems related with excess sodium intake.

• Korean Journal of Food Science and Technology
• /
• v.23 no.2
• /
• pp.188-191
• /
• 1991

A study was carried out to investigate the control effect of sodium and potassium phosphates, sodium citrate and three different salts mixtures on kimchi fermentation when they were added into half-fermented kimchi in the concentration range of $0.001{\sim}0.01\;M$. The salts mixtures added were sodium phosphates mixture(CA-A), addition of $NaNO_2$, Ca-EDTA and BHA to CA-A(CA-B) and substitution of BHA with sodium citrate in CA-B. The results showed that sodium phosphates and sodium citrate significantly inhibited the kimchi fermentation while potassium phosphate had little effect. The order of control effect was $Na_3PO_4-Na_2HPO_4-sodium\;citrate-NaH_2PO_4-K_2HPO_4-KH_2PO_4$. Among the salts mixtures, CA-A showed the most reducing effect in the fermentation rate followed by CA-C and CA-A. The mixture of CA-C could extend the time of holding pH $4.2{\sim}4.4$ by approximately 6 times at $4{\sim}25^{\circ}C$ when it was compared to control. The microbial growth study of total and Leuconostoc mesenteroides also showed a very significant decrease in their numbers.

• Journal of the Korean Chemical Society
• /
• v.45 no.4
• /
• pp.334-340
• /
• 2001

The water soluble carboxymethyl-chitin (CM-chitin) has been well known to be very useful to the cosmetic field as a moisturizer, a smoothener, a cell activater and a cleaner for face skin conditioning. In this study, the preparation process of CM-chitin was simplified with elimination of some procedures in the conventional method. The chitin powder was mixed with sodium hydroxide solution. And then a mixture of sodium monochloroacetate (or monochloroacetic acid) and isopropyl alcohol (or a mixed solution with water and isopropyl alcohol) was added to thorough the agitation and the freezing during 16 hours. The CM-chitin with a high degree of substitution by the improved process was obtained.