• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.4
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• pp.625-633
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• 1994

In this study, processing of dried products of adcidian , Haocynthia roretzi, were investigated, which has been cultured in the south and east coast of Korea in recent years. Raw ascidians were shucked , gutted, soaked and then drained. Seven kinds of dried ascidian meats were prepared : boiled in 5% slat solution for 10 min and hot-air dried (A)-sun dried (B) or hot-air dried (C) after soaking for 1 min in 0.2% NaHSO3 solution , sun dried (D) or hot -air dried (G) after treating for 15 sec in 5% liquid smoke solution, and sun dried (E) or hot -air dried (F) after blanching for 30 sec in boiling 5% salt solution added with 0.2% NaHSO3. The moisture contents, water activity of the products showed little change and VBN gradually increased during storage at 25 $\pm$2$^{\circ}C$. The TBA and POV values of the liquid smoked dried ascidian (product D, G0 were considerably lower than those of others, In fatty acid composition 22 : 6 , 20 : 5 : 16: 0 and 18 : 1 acid were predominant. Conditions adopted in products D and G had a good antioxidative effect on highly unsatuated fatty acids during the storage. The contents of inosine and AMP of products were higher than those of other nucleotide and their related compounds. Judging from the results of chemical experiments and sensory evaluation, the sample A, D and G were most desirable and they could be preserved more than 120 days at room temperature(25$\pm$2$^{\circ}C$).

• Toxicological Research
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• v.17 no.4
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• pp.273-277
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• 2001

Though the bamboo salt, called as "JUKYUM" has been widely used in Korea as panacea, it's toxicity were not screened completely. To investigate the toxicity of bamboo salt, we compared with the toxicity of crude salt and reagent-grade NaCl by performing single dose oral toxicity test in SD rats. Crude salt, natural sun-dried salt (crude salt) production, was purchased from the western seashore of Korean peninsular, and reagent-grade NaCl was purchased from Sigma company. Results of the single dose oral toxicity tests on bamboo salt, crude salt and reagent-grade NaCl to SD rats are as follows, $LD_{50}$ of bamboo salt was 4174mg/kg (male) and 4074mg/kg (female), that of crude salt was 4871mg/kg (male) and 4898mg/kg (female) and that of reagent-grade NaCl was 4247mg/kg (male) and 4025mg/kg (female), respectively. There were little differences in clinical signs and gross legions among groups. Finding of gross autopsy and necropsy of bamboo salt treated group were similar to other groups.er groups.

• Journal of the Korea Organic Resources Recycling Association
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• v.29 no.3
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• pp.17-25
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• 2021

This study was conducted to investigate effects of mixture with dried food waste powder (FWP) and mixed organic fertilizer (MOF) on growth of pakchoi. As compared with non-fertilizer treatment (NF) or control (MOF treatment), growth of pakchoi in FWP treatments (2,500 kg/ha, 5,000 kg/ha, 10,000 kg/ha) was inhibited by salt (NaCl) content in the FWP. In comparison with control, mixtures of MOF and FWP (FWP10, FWP20, and FWP30 treatment) were not significantly different, and their salt content correlated with pakchoi growth factors negatively (P<0.05). Applied of FWP10, (FWP10: 2,500 kg/ha, 2FWP10: 5,000 kg/ha, 3FWP10: 7,500 kg/ha, 4FWP10: 10,000 kg/ha), growth factors of FWP10, 2FWP10 and 3FWP10 treatment were not significantly different than those of chemical fertilizer treatment, and of 4FWP10 decreased. Correlation coefficient between NaCl supply by FWP10 application and growth factor was negative (P<0.01). These results indicated that FWP was used as another source of organic fertilizer, and the organic fertilizers blending with FWP inhibited a pakchoi growth by increase of salt content containing in the them or of salt supplying amount after their application.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.45 no.6
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• pp.640-647
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• 2012

Squid Sikhae is a traditional salt-fermented food in Korea. We evaluated the standardization of optimal processing conditions for desirable quality-controlled squid Sikhae using analyses of physiochemical properties, microbiological species, and organoleptic tests. The optimal fermentation temperature, sun-dried sea salt concentration, and fermentation period for manufacturing squid Sikhae products of the aceeptable quality were $10^{\circ}C$, 4%, and 6 days. In addition, optimal concentrations of the additional ingredients of red pepper powder and crushed garlic for acceptable quality squid Sikhae were both 6%.

• Journal of the East Asian Society of Dietary Life
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• v.5 no.2
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• pp.27-38
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• 1995

This study was conducted to standardize ingredient ratio and preparation method of mafor traditional special kimchies in kyungsang province, korea. There were about 35 varieties of special kimchi in Kyungsang province. Six varieties of them such as burdock kimchi, wild leek kimchi, green thread onion kimchi, perilla leaf kimchi, Godulbaegi(Korean wild lettuce) kimchi, and red pepper leaf kimchi were selected, because they tasted good and the physiological functions of their main ingredients were excellent. The ingredient ratios of the selected special kimchi were standardized through surveying hereditary preparation of some families in kyungsang province and using the literatures including cooking books. The standardized ingredient ratio of the burdock kimchi was 15.1 pickled anchovy juice, 6.8 red pepper powder, 5.7 garlic, 2.2 ginger, 18.0 rice flour paste, 13.5 green thread onion, and 1.2 sesame seed in proportion to 100 of burdock. The standardized preparation step of the selected special kimchies was similar except some preprocessing methods of main ingredients. The diagonally cut-up burdock ws usually parboiled or soaked in salted water, then it was mixed with the other ingredients. Wild leek and green thread onion were usually pickled with salt or pickled anchovy juice. Sometimes the green thread onion pickled was dried in the sun. General preprocessing of perilla leaf, Korean wild lettuce, and red pepper leaf was soaking them in salted water for about 5-10 days. Sometimes red pepper leaf was heated with steam and dried in the sun, then it was mixed with the other ingredients.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.52 no.3
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• pp.209-223
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• 2019

This study was conducted to investigate nutrition characteristics of the following major commercially available dried fish (MCDF) in South Korea: plain-dried fish [nogari (PD-N), Alaska pollock (PD-AP), red tongue sole (PD-RTS), and young tidepool gunnel (PD-YTG)], salt-dried fish [(yellow corvina (SD-YC) and red tilefish (SD-RT)], four types of boiled-dried anchovy of different sizes (BD-As), and freeze-dried fish [Pacific saury (FD-PS), Alaska pollock (FD-AP), and Katsuobushi]. The energy content of the MCDF ranged from 103.0 to 420.5 kcal per 100 g. The MCDF in nutritional and functional properties of minerals were SD-RT and Katsuobushi in calcium; none in phosphorus, sodium, or zinc; Katsuobushi in potassium and magnesium; PD-AP, SD-YC, and SD-RT in iron, PD-AP, PD-RTS, SD-YC, and SD-RT in copper; and PD-N, PD-AP, PD-RTS, SD-YC, SD-RT, FD-PS, FD-AP and Katsuobushi in manganese. The total amino acid content of the MCDF ranged from 15.85 to 71.96 g per 100 g; the major amino acids were glutamic acid, aspartic acid, lysine, and leucine. The fatty acid content of the MCDF ranged from 0.81 to 2.93 g per 100 g. The MCFSP expected in nutritional and functional properties of vitamins were PD-N, PD-RTS, FD-PS, FD-AP, and Katsuobushi in riboflavin; PD-N, PD-AP, PD-YTG, BD-As, FD-PS, FD-AP, and Katsuobushi in niacin; PD-N, PD-RTS, SD-YC, and BD-As in vitamin A; and PD-AP, PD-YTG, SD-YC, and FD-AP in vitamin E.

• Food Science and Preservation
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• v.21 no.5
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• pp.676-687
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• 2014

This study investigated the quality changes in cabbage brined with deep sea water salt and in a commercial brined cabbage product. The subject cabbages were separated into two groups: those manufactured in the Lab (ML) and the commercial brined cabbage product (CP). Each group had three brining treatments: with sun-dried salt (S, CS), refined salt (R, CR), and deep sea water salt (D, CD). The salinity level of the ML group was 2.1~2.3%, higher than that of the CP group (1.1~1.5%). The total plate count (TPC) was detected as 5.0 log CFU/g with the S, R, and D treatments at Day 7, but the growth rate of the TPC with the CS, CR, and CD treatments was faster than that with the S, R, and D treatments (6.9~7.7 log CFU/g). A lactic acid bacteria (LAB) level of 5.0~6.6 log CFU/g was also detected in the S, R, and D samples, but only 7.0~7.6 log CFU/g was detected in the CP groups at Day 14. The instrumental hardness levels of the cabbage brined with the deep sea water salts (D and CD) were 3,971 g and 3,932.4 g, respectively, which were significantly higher than those of the samples that were salted with sun-dried salt and refined salt (p<0.05). As for the sensory attributes, S, D, and CD maintained their marketability scores until the end of the storage period for all the properties. CD presented the highest total free amino acid (478.9 mg%), glutamic acid (107.0 mg%), citric acid (428 mg%), and sodium (189 ppm) contents.

• Journal of the Korean Society of Food Culture
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• v.4 no.2
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• pp.191-197
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• 1989

Before Jin (秦) period, Oriental (Eastern) culture was established in Korea different from China. Bulgogi (babecued beef, 貊炙) and legume fermented soy were transmitted into China. Afterward, alcohol drink, rice cake and cookie, shic-hae (lactic acid fermented fish products), Kimchi (fermented vegetable) were introduced and modified for Korea. Buddhism was transmitted to Korea through China, but selective animal was used as food. Later period of Koryo Dynasty, meat-eating become common due to mongorian influence and distilled spirits was introduced by mongorian. During Chosun Dynasty, table setting of spoon and chopstick was established, due to Confucian influence, dog eating, raw fish and raw meat eating became popular and nutrition for elderly was developed, whereas tea culture declined. In recent period (under the Japanese rule) Chinese introduced chinese noodle, chinese cuisine, chinese pancake and sun-dried salt. many chinese cultivated chinese vegetables.

• Proceedings of the Korea Contents Association Conference
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• 2013.05a
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• pp.25-26
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• 2013

염관리법 제정 이후 천일염산업이 활성화되고 있다. 최근 미네랄과 칼슘 등의 풍부한 영양성분이 함유된 국내산 천일염의 판매량이 급증하고 있다. 우수한 품질이 알려지며 외국 시장에도 수출이 이루어지고 있다. 국내 외 시장에서 명품 천일염으로 자리잡기 위해서는 품질이 우선이지만 패키지 디자인도 중요하다. 국내 수입 천일염 패키지의 다양한 색상보다 국내 천일염 패키지의 색상은 관용색을 주로 사용하고 있어 주목성이 떨어진다. 패키지디자인에서 색상은 중요한 요소 중 하나이다. 컬러 마케팅이 중요한 요즘 한 번 구입한 브랜드를 재구입할 수 있도록 소비자의 머리에 제품의 색상이 각인될 수 있는 컬러 선택이 중요하다. 이를 위해 수입 천일염 패키지디자인의 색상과 국내산 천일염 패키지디자인의 색상을 비교분석하여 국내 천일염 패키지디자인의 개선 방향을 모색하고 더 나은 부가가치를 창출하고자 한다.

• Journal of Ecology and Environment
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• v.33 no.2
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• pp.95-103
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• 2010

The archipelago in the southwest sea, Korea, was registered as Shinan Dadohae Biosphere Reserve by United Nations Educational, Scientific and Cultural Organization Man and the Biosphere (UNESCO MAB) on May 26, 2009. This study was conducted to determine a method of reconciling natural and anthropogenic processes and to enable sustainable development in the vicinity of the Shinan Dadohae Biosphere Reserve (SDBR). To accomplish this, the characteristics of SDBR with respect to biodiversity and cultural diversity were evaluated. In addition, a management plan regarding the wise use of the SDBR was developed while focusing on four parts: cultural support to induce motivation for native conservation and development; development and specification of fisheries and cultivation based on local community systems; restructuring of marine food products and resource transporting systems; activation and discovery of indigenous knowledge to enable networking between local residents, academia and the UNESCO-international society.