• Food Science and Preservation
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• v.16 no.6
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• pp.869-874
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• 2009

We aimed to develop a new salting method to improve the quality of Dombaegi. The changes in quality characteristics of Dombaegi during salting using different salting methods (dry and brine salting) and salting pressures (vacuum and atmospheric pressure) were investigated. Moisture content was highest in Dombaegi prepared by brine salting under atmospheric pressure. Salt content was greater when salting was conducted under vacuum compared with atmospheric pressure. Water-holding capacity and water activity were higher under vacuum pressure than at atmospheric pressure and after dry salting compared with brine salting. Color change varied greatly when Dombaegi samples salted at atmospheric pressure and under vacuum were compared, and was affected more by dry salting than brine salting. Springiness was higher after salting under vacuum, and in dry conditions. The results showed that dry salting under vacuum provided better quality characteristics compared with other methods. Therefore, salting under vacuum was the optimal salting process.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.7
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• pp.1036-1041
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• 2014

This study compared quality changes among brined baechu cabbages manufactured by various salting methods and types of salt. Brine, brine and dry salting, and dry salting were used as salting methods. When baechu cabbages were salted by dry salting method, the salinity of brined baechu cabbage increased compared to salting by other methods, even though the quantity of salt used was small. In addition, salinities of leaf and stem were relatively equal among brined baechu cabbages using dry salting method compared to those of other methods. When baechu cabbages were salted using dry method at different salt concentrations (3%, 5%, and 10% of weight of baechu), brined baechu cabbage showed suitable salinity (1.41~1.42%) at 5% salt concentration. Among brined baechu cabbages prepared using dry salting method with different types of salt (purified salt, solar salt, and bamboo salt), bamboo salt produced the highest salinity. Brined baechu cabbages with solar salt and bamboo salt showed significantly lower counts of total aerobic bacteria and higher counts of lactic acid bacteria than others. These results indicate that baechu cabbage can be salted equally, and the amount of salt used can be reduced when baechu cabbage is salted using dry salting method. In addition, using solar salt and bamboo salt can increase the quality of brined baechu cabbage.

• Korean journal of food and cookery science
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• v.21 no.4 s.88
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• pp.545-555
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• 2005

The physicochemical and microbial characteristics of Oiji prepared with dry salting method, which has been used industrially for industry, were investigated. Low salting and low storage temperature were employed:extremely low salting extremely low temperature; ESET $(5\%,\;0^{\circ}C)$, very low salting extremely low temperature;VSET $(10\%,\;0^{\circ}C)$, extremely low salting very low temperature; ESVT$(5\%,\;5^{\circ}C)$, low salting very low temperature; VSVT$(10\%,\;5^{\circ}C)$ and high salting low temperature;HSLT$(30\%,\;10^{\circ}C)$ for control. Acidity was lower, and pH was higher in VSET, in of which the fermentation pattern was similar with that of HSLT The time required to reach the optimum acidity ($0.3\%$ lactic acid) was longer delayed for VSET (168 days), than for compared to ESVT (51 days). During storage of Oiji, greenness (-a) as measured with of the Hunter color system wasshowed the highest in VSET, and the lowest while in ESVT, the lowest. Total microbial and lactic acid bacteria counts number were the lowest in HSLT and VSET and were the lowest than in other groups, while the highest in ESVT. Yeast was not detected in HSLT, but was the highest while in VSVT. E coli coliform and listeria were detected in the $5\%$ salting groups, although Salmonella was not detected in any of the all groups. Texture profile analysis demonstrated exhibited that fracturability and hardness were highest in HSLT and VSET, compared to the other groups. Scores of over-all preference for ESVT and HSLT were higher atwith 6.3 and 6.2, respectively, compared to the other products. Based on these results, lower saltiness less than $10\%$ and lower storage temperature (less than $5^{\circ}C$) condition was optimum for maximizing the better for good quality of industrial Oiji preparation in industry.

• The Korean Journal of Food And Nutrition
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• v.16 no.4
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• pp.423-429
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• 2003

Kimchi has been worldwide recognized as a traditional Korean fermented food, In the Chinese cabbage's pickling, salt content of evenly penetrate into the tissue affects on the texture of matured kimchi, But the previous method which usually using brine salting has a disadvantage of uneven penetration of salt into the leaves and stems. The purpose of the study is to develope the method which produce superior kimchi by evenly penetrate the salt into the tissue rapidly, The dry salting method is directly spread the salt on the surface of chinese cabbage as percentage in weight with 10, 12, 14, 16%(s) and pickled in this state for 5 hours. Brine salting method is soaking chinese cabbage in the 16% salt solution(16%B) for 20 hours. Sensory evaluation, contents of salt, properties of mechanical hardness and micro structure were studied among fresh cabbage, 16%B and 10, 12, 14, 16%(s) cabbage, The result of salt contents in all groups of pickled chinese cabbage were significantly increased compared with fresh cabbage. The compressive force of cabbage's steams by mechanical measurement was significantly decreased but cutting force was increased. In pickled cabbage, the cutting force was the highest correlated with salt content, In the sensory evaluation, the salty taste of leaves and chewy degree were significantly increased, but the hardness and crips of the stems were significantly decreased by increasing salt contents. Therefore the dry salting is the most excellent pickling method in small amount of kimchi production by saving salt amount and time, furthermore due to even penetration of salt into leaves and stems.

• Journal of the East Asian Society of Dietary Life
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• v.15 no.2
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• pp.219-225
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• 2005

Effect of blanching and/or $CaCl_2$ addition on the quality characteristics of Oiji prepared by dry salting method, which has been used for industry, was investigated. Control$(15\%\;salt),\;CAO(15\%\;salt\;+\;0.04\%\;CaCl_2)$ and BCO $(15\%\;salt\;+\;0.04\%\;CaCl_2+blanching\;at\;60^{\circ}C\;for\;20\;min)$ for 165 days. Acidity was lower, but pH was higher in BCO than in the control or CAO. During the whole period of storage, greenness(-a) of BCO was maintained in Hunter color system, compared with the other groups. The numbers of total microbes, lactic acid bacteria and yeast were the lowest in BCO, while the highest in control. Moreover, texture profile analysis exhibited that fracturability and hardness maintained the highest in BCO during storage, compared with the other groups. Based on these results, combination of blanching and $CaCl_2$ addition is favorable to extend the shelf life and to maintain the good quality.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.48 no.6
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• pp.839-848
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• 2015

This study examined the optimal salting drying method and processing conditions (salt concentration, curing time, dry temperature, and drying time) for preparing salted semi-dried common gray mullet (SSD-CGM) Mugil cephalus based on the moisture content, salinity, and overall acceptance using response surface methodology (RSM). The moisture content, salinity, and overall acceptance of SSD-CGM prepared with different salting methods revealed that dry salting was the optimal salting method for preparing high-quality SSD-CGM. The optimal drying method for preparing high-quality SSD-CGM based on the drying velocity and sensory color was hot air-blast drying. The results of the RSM program indicated that the optimal independent variables ($X_1$, salt concentration; $X_2$, curing time; $X_3$, dry temperature; $X_4$, drying time) based on the dependent variables ($Y_1$, moisture content; $Y_2$, salinity; $Y_3$, overall acceptance) for high-quality SSD-CGM were 5.6% for $X_1$, 2.7 h for $X_2$, $47.0^{\circ}C$ for $X_3$, and 8.5 h for $X_4$ for uncoded values. The predicted values of $Y_1$, $Y_2$, and $Y_3$ for SSD-CGM prepared under optimal conditions were 54.4%, 4.2%, and 6.3, respectively, while the experimental values were $55.2{\pm}1.0%$, $4.1{\pm}0.3%$ and $6.7{\pm}0.8$. The actual and predicted values did not differ.

• The Korean Journal of Food And Nutrition
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• v.11 no.4
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• pp.452-459
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• 1998

In 7 kinds of Gulbi purchansed from Yosu, Sunchon and Chinju, N-nitrosamine (NA) such as N-nitrosodimethylamine (NDMA), N-nitrosodiethylamine (NDEA) and N-nitrosodipropylamine(NDPA), were detected and their content was 2.8∼78.3$\mu\textrm{g}$/kg, trace and 0∼1.4$\mu\textrm{g}$/kg, respectively. This experiment was conducted to study the effect of processing conditions on NA formation in the salted and dried yellow corvenia(Guibi), prepared by using the different salting method like dry and brine salting by pure and crude salt. NDMA, NDEA and NDPA were not detected in raw sample, but NDMA content increased in yellow corvenia during its salting (27.6∼37.4$\mu\textrm{g}$/kg), and then drastically decreased in Gulbi stored for 40 days, ranging from 2.8 to 4.3$\mu\textrm{g}$/kg. Content of above NA was inhibited more effectively in the samples prepare with brine salting method than with the dry salting method during its processing and storage. Especially, NA in the sample prepared with brine salted and dried yellow corvenia using the pure salt was detected in the lower concentrations, and that of NDMA, NDEA and NDPA was 2.8∼27.6, trance and ND-2.7$\mu\textrm{g}$/kg, respectively.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.18 no.5
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• pp.409-416
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• 1985

In previous paper (Lee et al., 1983) processing method of sardine meat "surimi" was described as a part of the wort to develop new types of ready-to-cook food materials with dark fleshed fishes. As the other part of the work, processing of low salt mackerel fillet was investigated, in this paper, in which fresh mackerel was filleted, salted in brine or with dry salt for an adequate time until the expected salt concentration reached, washed, air dried (3 m/sec, 15 to $20^{\circ}C$), and finally packed individually in K-flex film bag by vacuum or $N_2$ gas substitution. Salting time and salt concentration of brine was decided by the salt level penetrated into the fillet. As the final salt level was fixed to 4 to $5\%$, salting for 20 hours with $10\%$ dry salt or in $15\%$ brine at $5^{\circ}C$ was enough to get that level of salt. If the final salt level was set 5 to $6\%$, salting for 20-24 hours with $15\%$ dry salt or in $20\%$ brine was adequate. Salt penetration, however, was not much influenced by salting method and temperature. Changes in VBN and salt soluble protein occurred more rapidly in cases of salting with dry salt at $20^{\circ}C$ than salted in brine at $5^{\circ}C$, although it was not significant in the period of 20 to 24 hours. Oxidation of lipid and histamine formation during salting at $20^{\circ}C$ could not be neglected if it was delayed loger than 25 hours. Insolubilizing the salt soluble proteins during the storage of salted fillet occurred rapidly regardless of storage temperature. Browning and histamine formation, however, was depended on temperature and packing condition. In case of air pack, deterioration by browning and rancid was deeply developed but not the case for the packs by vacuum or $N_2$ gas substitution. The shelf-life of the salted mackerel fillet based on panel scores of brown color and rancidity, appeared 21 days for the air packed, and more than 30 days for vacunm or $N_2$ gas packed fillet at $20^{\circ}C$.

• The Korean Journal of Food And Nutrition
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• v.11 no.4
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• pp.444-451
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• 1998

The changes of amine, nitrate and nitrite nitrogen in yellow corvenia were studied during its processing and storage in order to clarify the precursors of N-nitrosamine(NA) formation in the salted and dried yellow corvenia(Gulbi), prepared y using the different salting method like dry and brine salting by pure and curde salt. As a result, during the processing and storage of Gulbi, DMA and TMA contents were significantly increased in the yellow corvenia. And after 40 days storage the increase rate showed 25.7∼45.7, 3.3∼5.6 times higher than those of 0.3, 2.4mg/kg, respectively, while nitrite contents, during its processing and storage, were scarcely changed in the salted and dried yellow corvenia. During the processing and storage, of Gulbi, DMA and TMA contents were less produced in brine salted and dried yellow corvenia using crude salt than in sample prepared using were scarcely changed in the salted and dried yellow corvenia. During the processing and storage of Gulbi, DMA and TMA contents were less produced in brine salted and dried yellow corvenia using crude salt than in sample prepared using pure salt, while the former were more effective than the latter in inhibiting the production of nitrate and nitrite. Therefore, it was revealed that reduction of NA precursors such as DMA, TMA, nitrate and nitrite were more effective in preparing with the brine salting method than with the dry salting method.

• Journal of the Korean Society of Food Science and Nutrition
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• v.15 no.3
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• pp.263-275
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• 1986

Gulbi were processed by salting Yellow corvenia (Pseudosciaena manchurica) with in three ways: the dry salting method with bar salt, the dry salting method with purified salt or with the abdominal brine injection method with purified salt. The half of the sample was dried by the control system of temperature and humidity; the other part was dried by the natural condition. The moisture content of fresh Yellow corvenia muscle and eggs were 76.8%, and 68.2% while those of dried samples decreased to 57.7% and 45.3%, respectively. The total nitrogen content of fresh muscle and eggs were 11.0g% and 7.6g%, respectively (dry weight basis), which decreased slightly during salting and showed no significant changes during drying prosess. The protein nitrogen content of fresh muscle and eggs were 10.2g% and 7.5g%, which decreased during Gulbi processing. On the other hand, the nonprotein nitrogen content of both muscle and eggs increased. The content of free amino acids of fresh muscle and eggs were 508.8mg/100g and 1,110.6mg/100g, which increased to between 5.3 and 2.7 times, respectively after 25 days of drying. The composition patterns of free amino acids in muscle and eggs were similar to each other. The four amino acids - Ala, Glu, Lys and Leu - were most abundant in both fresh and dried samples. These amino acids are known as taste and flavour constituents.