• 한국식품조리과학회지
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• 제20권5호
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• pp.462-467
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• 2004

This study was carried out to improve the qualities and extend the shelf life of Yukwa and Salyeotgangjung, traditional Korean cookies, using fine hot salt instead of oil as the popping medium. The Yukwa and Salyeotgangjung that had been popped using fine salt were stored at 25\ulcornerfor one or two months, and then compared their sensory evaluation, lipid contents and acid and peroxide values with those popped in oil. In the sensory test, the Yukwa base and popped rice expanded in the salts and stored for one month were preferred to those expanded in oil with regard to flavor and overall acceptability. With respect to the whiteness, off-flavor, and crispness, these properties those expanded in salt had stronger whiteness and crispness but a weaker off-flavor compared to those expanded in oil. The lipid contents of the Yukwa base and popped rice expanded in oil were 37.73 and 49.65%, respectively, which were significantly higher than in those expanded in salts (0.10 and 0.53%, respectively). The acid and peroxide values were larger in those expanded oil than in salts after 8 weeks storage. In view of the above results, the conclusion was reached that the Yukwa base and popped rice expanded in salts were less likely to provide a calorie intake and to become rancid over a long storage time.

• 한국식품과학회지
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• 제21권3호
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• pp.375-378
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• 1989

돼지고기, 쇠고기, 생선의 숯불구이시 지방질 함량과 양념 중의 소금농도가 돌연변이 유발능에 미치는 영향을 알아보고자 Salmonella typhimurium TA98과 TA100 균주를 사용하여Ames test를 수행하였다. 숯불구이한 육류의 클로로포름: 메탄올(1:1) 추출액은 TA 100 균주보다는 frameshift 돌연변이가 유발되는 TA98 균주에서 더 예민한 반응을 나타내었다. 돼지고기, 쇠고기 및 생선에서 지방질 함량이 낮을 때 돌연변이 유발능이 약간 크게 나타났다. 돼지고기와 쇠고기에서 숯불구이전 20% 소금용액으로 처리한 시료는 처리하지 않은 시료보다 돌연변이 유발능이 현저히 감소하였다.

• 동아시아식생활학회지
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• 제14권3호
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• pp.257-264
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• 2004

The quality changes of the extracts of salt-fermented Ammodytes personatus during the storage were examined at 1 month interval during 3 months fermentation period. To prepare the extracts of Ammodytes personatus, 17%, 20% and 25% salt were added respectively and then stored for 3 months at room temperature and then extracted with hot water. During the storage, moisture and lipid contents of the samples decreased, but the crude protein contents increased gradually. On the other hand, ash content and pH showed little changes during the fermentation storage. After 6 months fermentation, the extracts of salt-fermented Ammodytes personatus were rich in free amino acids, such as glutamic acid, alanine, lysine, leucine, isoleucine, valine and aspartic acid in the order. As the fermentation progressed, the fish odor, turbidity, salty taste, savory flavor and overall preferences were similar to those of Ammotlytes personatus sauce in the market. The total cell numbers were 450∼570 cfu/mL at 0 day, but there were none revealed during the fermentation.

• 한국축산식품학회지
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• 제34권5호
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• pp.604-613
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• 2014

This study was carried out to evaluate the effects of various kinds of salt on the quality and storage characteristics of tteokgalbi. The tteokgalbi was prepared using four types of salt: 1.5% purified salt (control, C), 1.5% five-year-old solar salt (FS), 1.5% Topan solar salt (TS), and 1.5% French Gu$\acute{e}$rande solar salt (GS). The moisture, crude lipid, crude ash, crude protein and calorie contents, water holding capacity, and cooking loss were not significantly different between control and all other treatments. As for the textural characteristics, the use of GS increased the hardness of the tteokgalbi. According to the sensory evaluation, the use of TS had the best score in springiness. Tteokgalbi made with TS and GS had the two highest scores in flavor and total acceptability. During 15 d of storage, the contents of 2-thiobarbituric acid (TBA) value, volatile basic nitrogen (VBN) and the total microbial counts increased, while the pH decreased. The TBA values of the tteokgalbi containing TS and GS were lower than that of C. Lightness (L) and yellowness (b) values decreased during storage, but redness (a) displayed no significant difference during storage. Overall, the best results, in terms of TBA value and sensory attributes, were obtained for the tteokgalbi containing TS and GS.

• 한국조리학회지
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• 제23권5호
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• pp.87-91
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• 2017

This study was conducted to investigate the quality characteristics of sun-dried salt prepared with added Cheongyang hot pepper juice(CPJ). The moisture, crude protein, crude lipid, and crude ash contents of the CPJ were 84.36%, 2.27%, 1.41%, and 0.67% respectively. The moisture content, yellowness, capsaicin, and dihydrocapsaicin of sun-dried salt increased according to the level of added CPJ, whereas the NaCl, pH, lightness, and redness value increased. The sensory evaluation results showed that preferences for the sun-dried salt increased as CPJ, approached their optimum value and decreased as they exceeded optimum levels. Consequently, the proposed optimum level in the ingredient formulation for manufacture of the standard sun-dried salt was 30% CPJ, as based on analyses. Ultimately, this study was expected to contribute to the commercialization of sun-dried salt of high quality.

• 한국식품영양과학회지
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• 제37권10호
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• pp.1307-1311
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• 2008

두부 제조 시 응고제로 $CaCl_2$을 사용하고, 두부에 간을 배게 하여 두부의 맛에 대한 품질향상을 목적으로 정제염, 천일염, 죽염, 심층해염을 첨가한 실험군 쑥두부와 염을 첨가하지 않은 대조군 쑥두부의 수율, 일반성분, 조직감 측정 및 관능검사를 실시하였다. 천일염, 죽염, 심층해염을 첨가한 쑥두부의 수율은 $202.29%{\sim}207.50%$로 염을 첨가하지 않은 대조군의 수율 185.1%에 비하여 통계적으로 유의하게(p<0.001) 높았다. 그리고 조지방, 조단백질, 조회분의 함량은 다양한 염을 첨가한 실험군 쑥두부가 염을 첨가하지 않은 대조군에 비하여 통계적으로 유의하게(p<0.001) 높게 나타났다. 조직감 측정에서는 hardness와 gumminess에서 실험군 쑥두부가 대조군 쑥두부보다 유의적으로(p<0.05) 높은 값을 보였지만 brittleness와 cohesiveness, chewiness에선 유의적인 차이점을 찾지 못하였다. 관능검사 결과는 경도와 탄력성에선 유의적인 차이점이 없었지만 짠맛, 구수한 맛, 씹힘성, 전체적 기호도에선 대조군 쑥두부보다 염을 첨가한 실험군 쑥두부가 통계적으로 유의하게(p<0.001) 높은 점수를 받았으며, 특히 죽염 쑥두부와 심층해염 쑥두부에서 두부 맛에 영향을 미치는 구수한 맛과 전체적 기호도에서 높은 점수를 받았다.

• 방사선산업학회지
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• 제5권3호
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• pp.259-266
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• 2011

When plants undergo stress, Reactive oxygen species (ROS) which remove bad elements such as mildew and virus is activated in plant body. However, if ROS is excessively increased, plant will be harmed itself by destruction of cell and signal system and phenomenon of lipid peroxidation. In order to identify content of lipid peroxidation and activity of some enzymes scavenging ROS, phenotypical and physiological analysis was performed with two mutant lines, Till-II-877 and Till-II-894, comparing with cv. Dongan (WT). In phenotype analysis, two mutant lines give to well-conditioned growth better than WT in since 5 days after salt treatment. In enzyme activities, there was a modest difference in the content of catalase (CAT) and peroxidase (POD) between Till-II-877 and Till-II-894, two mutant lines showed high levels in CAT contents than WT. However, they express low levels in POD contents. In MDA analysis, the content of Till-II-877 was higher than that of WT, but Till-II-894 was lower. This result indicates that two mutants have different mechanism against salt stress.

• 한국식품영양과학회지
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• 제37권1호
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• pp.83-89
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• 2008

건조된 마늘을 분쇄하고 비율을 달리하여 소금과 혼합하여 마늘 소금을 개발하였고, 배소 시 김에 도포하여 마늘맛 조미 김을 개발하여 1, 6, 12주 동안 저장하면서 품질변화 및 지방산 산화정도를 측정하였다. 저장기간 및 마늘 첨가량에 따른 일반성분의 차이는 나타나지 않았다. 마늘 맛김의 tocopherol 함량을 분석한 결과 저장기간에 따라 ${\alpha}$-tocopherol은 감소하였고 특히 마늘 33% 첨가 시 감소량이 가장 적었다. ${\gamma}$-Tocopherol 함량은 저장기간에 따라 증가하였다. 또한, 지방산 중 linoleic acid 함량이 가장 높게 측정되었으나 저장기간 증가에 따라 큰 차이는 나타나지 않았다. 저장기간에 따른 TBARS 함량 변화는 대조군이 크게 증가한 반면, 마늘 맛김에서는 산화 억제효과가 나타났다. 마늘 파우더 33% 첨가는 12주 후에도 조미 김의 TBARS 생성량을 강하게 억제한 것으로 나타났다. 관능평가 결과 33% 마늘 소금을 첨가한 김이 색과 향 면에서 대조구와 유사하게 나타났다. 따라서 마늘의 첨가비율을 달리하여 제조한 마늘 소금으로 조미 김을 제조한 결과, 소금 대비 33%로 제조한 김이 다른 첨가군에 비교해 성분 및 관능적으로 우수하게 측정되었다.

• Journal of Microbiology and Biotechnology
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• 제20권11호
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• pp.1506-1512
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• 2010

The present study examined the salinity-induced oxidative damage and differential response of enzymatic and nonenzymatic antioxidants of Nostoc muscorum. As compared with carotenoid content that showed induction, the chlorophyll and phycocyanin contents were inhibited after salt stress. Acceleration of lipid peroxidation and peroxide production suggested the onset of oxidative damage. The activities of all studied enzymatic antioxidants were significantly increased by salt stress, with maximum induction occuring with superoxide dismutase (154.8% at 200 mM NaCl treatment). Interestingly, under severe stress condition (250 mM NaCl), ascorbate peroxidase seemed to be more crucial than catalase for peroxide scavenging. Among the studied nonenzymatic antioxidants, ${\alpha}$-tocopherol was induced maximally (56.0%); however, ascorbate and reduced glutathione were increased by only 8.9% after 250 mM NaCl treatment as compared with control cells. Therefore, salinity was found to induce the antioxidative defense system of N. muscorum.

• Asian-Australasian Journal of Animal Sciences
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• 제25권2호
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• pp.291-298
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• 2012

While attempting to develop low salt, low fat and high fibre chicken nuggets, the effect of partial (40%) common salt substitution and incorporation of chickpea hull flour (CHF) at three different levels viz., 5, 7.5 and 10% (Treatments) in pre-standardized low fat chicken nuggets (Control) were observed. Common salt replacement with salt substitute blend led to a significant decrease in pH, emulsion stability, moisture, ash, hardness, cohesiveness, gumminess and chewiness values while incorporation of CHF in low salt, low fat products resulted in decreased emulsion stability, cooking yield, moisture, protein, ash, color values, however dietary fibre and textural properties were increased (p<0.01). Lipid profile revealed a decrease in total cholesterol and glycolipid contents with the incorporation of CHF (p<0.01). All the sensory attributes except appearance and flavor, remained unaffected with salt replacement, while addition of CHF resulted in lower sensory scores (p<0.01). Among low salt, low fat chicken nuggets with CHF, incorporation CHF at 5% level was found optimum having sensory ratings close to very good. Thus most acceptable low salt, low fat and high fibre chicken nuggets could be developed by a salt replacement blend and addition of 5% CHF.