• The Korean Journal of Food And Nutrition
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• v.22 no.2
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• pp.238-245
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• 2009

The principal objective of this study was to investigate the association of variable salts with the hardness of cubed white radish. We analyzed the contents of domestic sun-dried salt, Chinese sun-dried salt, domestic refined salt, Australian rock salt and Australian industrial sun-dried salt in the radish samples. Our assessment of the water content of variable salts showed that domestic refined salt was highest(7.27%) and Australian rock salt was lowest(0.16%). The NaCl contents of variable salts were as follows : 93.23% in refined salt, 93.76% in Australian rock salt, 87.85% in domestic Shinan sun-dried salt and 87.98% in Chinese sun-dried salt. The content of insoluble matter in water were $0.03{\sim}0.05%$ in all salts except 0.85% in Australian industrial sun-dried salt. The pH values of salts were as follows : 8.93 in domestic sun-dried salt, 8.62 in Chinese sun-dried salt, 6.69 in refined salt, 5.83 in Australian rock salt and 6.41 in Australian industrial sun-dried salt. Regarding the mineral component content assays, domestic salt was found to harbor lower Na content but far higher Mg, K, Ca contents than other salts. In our evaluation of the hardness of cubed white radish, we detected a continuous increase in the hardness of cubed white radish soaking in a 4% salt solution of domestic Shinan natural salt, but an initial increase followed by a decrease in the hardness of cubed white radish soaking in a 4% solution of the other salts.

• Korean Journal of Food Science and Technology
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• v.42 no.2
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• pp.160-164
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• 2010

This study examined the safety of various salts (domestic purified salt, domestic solar salt, imported purified salt, imported solar salt) as well as the effects on the quality of kimchi fermented during 28 days at $4^{\circ}C$. All salts contained DEHP, but ferrocyanide ion and heavy metals (Cd, Pb, As, Hg) were not detected. Following fermentation, the pH of kimchi was decreased during storage, but total acidity and salinity values increased. There was no considerable differences between the various salts. As the fermentation period increased, the lactic acid bacterial counts increased remarkably. Regarding the sensory characteristics of kimchi during storage, the appearance of domestic purified salt was better than that of domestic solar salt following fermentation. Imported salts produced a strong salty taste initially, but domestic refined salt had the highest salty taste at 7 days. Therefore, there were no considerable differences between the various salts.

• Journal of the Korean Society of Food Culture
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• v.26 no.6
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• pp.554-561
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• 2011

The nutritional value of kimchi is gaining global focus along with new possibilities and uses for the various salts used in making kimchi. The purpose of the study is to conduct research on the uses of various salts and investigate the consumer recognition of salt use in kimchi preparation. The findings are from 824 consumers over 19 years old from 15 locations who participated in this questionnaire via one-to-one interviews from September 23rd to October 14th, 2009. The results of the questionnaire show that when customers cooked, 71.9% used solar salt, 62.2% used flower salt (refined salt), 27.4% used Hanju salt (purified salt), 59.0% used processed salt (roasted salt), 47.4% used bamboo salt, 69.4% used Mat salt (table salt), and 18.2% used low sodium salt. The most preferred origin of salts was domestic. Most customers salted Chinese cabbage while preparing kimchi. Consumers showed low perceptions of different salts used in kimchi production, and did not exactly recognize the characteristics of various salts. The preferences for domestic and solar salts were very high, while the preference for sea salts was low. In conclusion, various types of salts could improve the quality of kimchi. This study hopes to help consumers produce better kimchi to match different needs. Therefore, attention should be paid to promoting the characteristics of various salts influencing the quality of kimchi.

• Korean journal of food and cookery science
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• v.28 no.4
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• pp.363-374
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• 2012

Quality characteristics of baechu (Kimchi cabbage) kimchi prepared using various kinds of domestic solar salts (KS5Y, KS2Y, KS1Y, KFS, and KSS) and imported solar salts (AS1Y and CS1Y) were compared with Korean processed salt (KRS) and Mexican rock salt (MR1Y) during 60 days of storage. Sodium contents of MR1Y, AS1Y, and domestic KRS with values of 363,653.40, 358,952.40, and 356,799.90 mg/dL, respectively, were significantly higher than that of KFS with a value of 280,249.80 mg/dL (p < 0.001). Thus, the kimchi using KFS was expected to have 22-23% lower sodium content compared to that of the other kimchis. KFS magnesium content was significantly highest at 4,464.10 mg/dL and calcium was significantly the highest in samples of KS1Y with a value of 711.31 mg/dL. Most of the pHs and acidities in the kimchi samples were in the optimum range due to the relatively low storage temperature of $2^{\circ}C$. The salt concentrations of all kimchis using domestic solar salt during storage was greatly reduced compared to those using the imported salts or KRS. Sensory saltiness of the KS1Y sample group was significantly the lowest value (6.08) at 0 days of storage (p < 0.001) and maintained relatively low saltiness during the entire storage period. The crispness of the KS2Y, KS1Y, and KSS sample groups were significantly higher (10.02, 9.77, and 9.49, respectively), compared to that of KRS (7.64) at 60 days of storage (p < 0.001). The KFS sample group had the higher acceptance values for pickled seafood aroma, sour aroma, saltiness, and overall acceptability compared to those in the other samples.

• Korean Journal of Environmental Agriculture
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• v.30 no.4
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• pp.419-423
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• 2011

BACKGROUND: Inorganic component is made up largely of salt, because the criteria are difficult to split into domestic and imported ingredients, organic examined the fatty acid composition is to see a possible use as a marker using gas chromatography-mass spectrometry (GC-MS). The 14 domestic samples and 8 imported samples were collected from China, India and other countries were investigated on item of 37 fatty acids. METHODS AND RESULTS: The major components were six species, myristic acid ($C_{14:0}$), palmitic acid ($C_{16:0}$), palmitoleic acid ($C_{16:1}$), stearic acid ($C_{18:0}$), oleic acid ($C_{18:2,n9}$), linoleic acid ($C_{18:2,n6}$) among detected twenty fatty acids including 9 unknowns. The content of palmitic acid were highest as 25.2 to 50.8% of total fatty acids contents. Domestic has seen the most amount of salt in the Taepyeong salts $250.8{\mu}g$/100g, imports $135.2{\mu}g$/100g salt in Chinese Weifang salts showed the lowest content. CONCLUSION(s): The total fatty acid content has seen the most amount of salt in 352.3 ug/100g Christmas island salts showed the lowest content of $164.0{\mu}g$/100g, as a result it is difficult to distinguish the domestic salts and imported by the composition of fatty acid.

• The Korean Journal of Food And Nutrition
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• v.23 no.3
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• pp.291-298
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• 2010

We has been researched physicochemical, sensory and microbiological characteristics of salt-fermented shrimps after making them with different kinds of salts such as domestic or imported and purified or solar salt. Physicochemical characteristics of salt-fermented shrimps on color, salinity and pH which was made by 6 kinds of salt did not show any difference in the overall processing. However, in case of amino-N content, it showed the higher level of its contents at the process of Korean solar salt comparing to other. In case of microbiological, the total viable cells was detected most from the Australian solar salt during the initial stage of fermentation, but after 12-week of fermentation, the Chinese solar salt showed the largest number of total viable cells. Also, it found the Korean solar salt contained the lowest level of coliforms, while it found the highest level of coliforms contents in Chinese solar salt. However, there were no significant differences of microbiological characteristics from the salt-fermented shrimp made with 6 kinds of salt(p<0.05). As a result of sensory quality on salt-fermented shrimps, domestic salts was higher than imported. But there were no significant difference of sensory quality from the salt-fermented shrimps made with 6 different kinds of salt(p<0.05).

• The Korean Journal of Emergency Medical Services
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• v.19 no.2
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• pp.29-38
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• 2015

Purpose: The purpose of this study was to improve airway management ability by comparing the speed, angle of the neck, and confidence and ease of supraglottic airway laryngopharyngeal tube (SALT) and endotracheal intubation via direct laryngoscopy. Methods: The subjects of this experimental research study with a randomized crossover design were 44 emergency medicine technician - paramedics working in the fire department of 'J' - do. SPSS version 19.0 was used in the statistical analysis. Results: Speed and angle of the neck (p<.001), as well as confidence and ease (p<.001), showed significant differences between endotracheal intubation with a SALT and endotracheal intubation via direct laryngoscopy. Conclusion: If endotracheal intubation via direct laryngoscopy is difficult to use or in trauma patients, using a SALT is safe and enables fast intubation. Moreover, in order to improve the efficiency of advanced airway management, the application of SALT should be introduced in the domestic scene.

• Journal of the East Asian Society of Dietary Life
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• v.16 no.6
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• pp.684-689
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• 2006

This study evaluated the physicochemical characteristics of domestic and imported packaged Kimchi in Korea. Six types of domestic and imported Kimchi were collected from a supermarket. According to the results, the salt concentrations of the domestic and imported Kimchi were 3.83% and 3.06%, respectively. The total lactic acid content was 0.33% for domestic Kimchi, and 0.29% for imported Kimchi. The total vitamin C content was found to be higher in the domestic Kimchi (30.9mg%) than in the imported Kimchi(25.9mg%). These results suggest that both are within the standards of the Korea Food and Drug Administration in terms of food containment: 1% or lower for acid, and $1{\sim}4%$ for salt. For the number of aerobic bacteria present in each of them, both contain approximately $10^4{\sim}10^5\;CFU/g$g, which is safely under the FDA standard of $10^7{\sim}10^8 \;CFU/g$. Therefore, neither is harmful at all in terms of the number of bacteria but continuous monitoring will be necessary. from texture analysis, the hardness and chewiness of the domestic Kimchi was better than the imported Kimchi. The hardness and chewiness of the domestic Kimchi indicated a better production process than imported Kimchi. There may not be a particular difference in terms of the sensory evaluation apart from its crispy taste. However, this also needs to be continuously monitored while the Kimchi is undergoing the fermentation process.

• Journal of the Korean Society of Food Science and Nutrition
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• v.17 no.2
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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.

• Journal of the Korea Institute of Military Science and Technology
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• v.13 no.2
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• pp.275-282
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• 2010

The improved properties of surface layer can be achieved by so-called "new salt bath nitriding(NSBN)", which has been developed by a domestic company. This process based upon modified traditional salt bath nitriding process, increased hardenability with minimum toughness deterioration. This process also offers not only less white layer surfaces but also more eco-friendly one. That is, NSBN is the new eco-friendly surface treatment technology removing harmful $CN^-$ and toxic gas. According to the research of applying NSBN to Cr-Mo-V steel which has been used in defense industry, showed the improved result of wear resistance and surface hardening than non-coated condition. In further, we expect NSBN to curtail expenses and productivity improvement applied to the various defense industry parts.