• Korean Journal of Community Nutrition
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• v.19 no.6
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• pp.537-549
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• 2014

Objectives: This study was conducted to examine blood pressure and other characteristics of a high sodium intake group assessed with 24-hr urine analysis and the dietary factors related to the risk of high sodium intake among Korean adults. Methods: A cross-sectional study was conducted with adults aged 20-59 years. Subjects who completed 24-hr urine collection (N = 205) were divided into 3 groups (tertile) according to the sodium intake estimated with 24-hour urine analysis. We compared the blood pressure, BMI and dietary related factors of the 3 groups (low, medium, high sodium intake group) with General Linear Model (GLM) and Duncan's multiple range test (p < 0.05). The risk factors related to high sodium intake were assessed with odds ratio (p < 0.05). Results: The sodium intake (mg/day) of the 3 groups were $3359.8{\pm}627.9$, $4900.3{\pm}395.1$ and $6770.6{\pm}873.9$, respectively, corresponding to daily salt intake (g/day) 8.5, 12.4 and 17.2, respectively. High sodium group showed significantly elevated age, BMI and systolic/diastolic blood pressure. Being male gender was associated with significantly increased risk of sodium intake (OR = 1.972; 95%CI: 1.083-3.593). The other factors related to high sodium intake were higher BMI (${\leq}25$) (OR = 2.619; 95% CI: 1.368-5.015), current alcohol consumption (OR = 1.943; 95%CI: 1.060-3.564), and having salty soybean paste with salt percentage > 14% (OR = 3.99; 95% CI: 1.404-6.841). The dietary attitude related to increased risk of high sodium intake included 'enjoy dried fish and salted mackerel' (p < 0.001) and 'eat all broth of soup, stew or noodle' (p < 0.001). Conclusions: Because high sodium intake was associated with higher blood pressure, nutrition education should focus on alcohol consumption, emphasis on related dietary factors such as using low salt soybean paste, improvements in the habit of eating dried fish and salted mackerel or eating all broth of soup, stew or noodle.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.3
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• pp.420-426
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• 2005

In this study, anchovy were prepared with two different salt concentration of 20% and 10% which added 2, 5, 8 and 10% of grind garlic (LAS 1, 2, 3, 4) and garlic juice (LSB 1, 2, 3, 4), respectively. The experimental samples were fermented during 30, 60, 90, 110 days, which were analyzed pH, peroxide value, TBARS (thiobarbituric acid reactive substances) and fatty acid. pH increased as fermentation-period goes by. 110th day of fermentation, pH was neutralized at pH 6.2-6.7. Peroxide value in the 10% salt added groups reach the highest point at 60 days fermentation, and then decreased during its fermentation. TBARS increased until 90 days fermentation and then decreased remarkably in all groups. At 90 days fermentation, TBARS contents were 13.0 and 14.4 MA (㎎/㎏) in 10% grind garlic added group (LSA4) and 10% garlic juice added group (LSB4), respectively. The major composition of fatty acids were 16:0, 18:1, 16:1,20:5, 20:6 and 14:0, in order. These fatty acids were 80% of total fatty acids. The fatty acid composition ratio was little increased and decreased during fermentation period, and polyunsaturated fatty acid decreased a little at 110 days.

• Korean Journal of Food Science and Technology
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• v.42 no.2
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• pp.147-154
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• 2010

Gulbi, made of fresh yellow corvenia (Psendosciaena manchurica) that has been salted and dried, is one of the most popular traditional marine foods in Korea. The objective of this study was to develop a method to safely manufacture Gulbi with low levels of oxidation and contamination, by a hot air drying method. Changes in total acidity, pH, salt concentration, thiobarbituric acid-reactive substance (TBARS) and volatile basic nitrogen (VBN) were measured during drying at 30, 35 and $40^{\circ}C$ for 15 days in a hot air-dryer using a semi-dried method. Acidity increased with increasing drying time at all drying temperatures. The pH decreased gradually with increasing drying time. Salt concentration was increased as drying time increased at all drying temperatures due to moisture loss. The VBN increased as drying time increased for all drying temperatures. Data indicate that the drying at $35^{\circ}C$ appears to have a significant sensory and physicochemical advantage in Gulbi products.

• Korean Journal of Food Science and Technology
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• v.32 no.5
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• pp.1051-1057
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• 2000

Gamma irradiation was applied to develop fermented shrimp product with lower salt concentration, high sensory quality and storage stability. Shrimp was prepared with 15 and 20% of salt and fermented at $15^{\circ}C$. The sample was irradiated for 15% added salt at the 4th week and for 20% at the 6th week during fermentation with 0, 5 and 10 kGy absorbed doses. The irradiation was applied at optimum stage of fermentation determined when the content of amino nitrogen(AN) arrived approximately 400 mg%. Chemical properties such as amino nitrogen(AN), volatile base nitrogen(VBN), trimethylamine(TMA) and neutral protease activity were examined during whole fermentation. The AN, VBN, TMA and protease activity were not affected immediately after gamma irradiation. The more NaCl concentrations and irradiation dose, the less content of chemical compounds and protease activity was found. From the results of chemical properties, it was concluded that fermented shrimp with 15% of salt and irradiated at 10 kGy before optimum fermentation, or 20% and 5 kGy or above were maintained the sound quality during storage compared with the control.

• Korean Journal of Food Science and Technology
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• v.34 no.5
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• pp.835-841
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• 2002

To reduce the salt content of Korean traditional kochujang, horseradish and mustard powder (1.2%) were added to kochujang ingredients with $4{\sim}6%$ of sodium chloride, and their physicochemical characteristics were monitored with those of the control (10% salt added) during fermentation at $25^{\circ}C$ for 120 days. The pH of kochujang gradually decreased and acidities increased at low-salt concentration. The salt lowered the acid production in proportion to the salt concentration. The amino-type nitrogen in kochujang increased during fermentation at higher proportion with lower salt concentration. Free amino acids showed the same trend as amino-type nitrogen, and their major amino acids were in order of aspartic acid, glutamic acid, and serine. Kochujang containing horseradish or mustard showed superior qualuty than the control, and 6% of salt was the acceptable level for low-salt kochujang preparation.

• the MEAT Journal
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• s.36 summer
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• pp.61-71
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• 2009

The aim of this work was to analyze the effects of salt and NaNO2 on weight loss, proximate compositions, chemical parameters and texture characteristics of dry-cured ham processed using Korean methods. Four different treatments were considered: The H8 group of 3 hams (11.30 kg) was salted with 9.2 g/kg salt (w/w) (high salt batch), the HS+NaNO2 group of 3 hams (10.65 kg) was salted same as HS group and added 100 ppm NaNO2. The LS group of 3 hams (11.42 kg) was salted with 6.2 g/kg salt (w/w) (Low salt batch), the LS+NaNO2 group of 3 hams (10.62 kg) was salted same as L8 group and added 100 ppm NaNO2. The highest weight losses took place at the drying stage (27.46, 28.25, 26.99, and 28.42%). However, there were no significant differences in the weight losses between treatments (p>0.05). The moisture content was significantly affected with addition of NaNO2 (p<0.05), the L8 hams had significantly higher moisture content than HS + NaNO2 and L8 + NaNO2 (p<0.05). The level of salt and NaNO2 did not affect the fat, protein and ash contents. The hardness and chewiness in biceps femoris muscle from L8 hams were significantly lower than in the muscles from HS + NaNO2 hams (p<0.05). The NaNO2 did not affect the texture characteristics of dry-cured hams. The processing conditions significantly affected the chemical parameters of biceps femoris muscle (p<0.05). The water activity in biceps femoris muscle from L8 hams was significantly higher than in muscles from HS and H8+NaNO2 hams (p<0.04). The salt content in biceps femoris muscles from LS + NaNO2 hams was significantly lower than in the muscles from HS and HS + NaNO2 hams (p<0.05). The NaNO2 treatment did not affect the NaNO2 content in biceps femoris muscles (p>0.05). The processing conditions did not significantly affect the lightness (L), redness (a), and $h^{\circ}$ of biceps femoris muscles (p>0.05). The yellowness (b) and chroma in biceps femoris muscle from HS + NaNO2 hams were significantly higher than in the muscles from HS and LS hams.

• Food Science of Animal Resources
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• v.28 no.4
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• pp.493-498
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• 2008

The aim of this work was to analyze the effects of salt and $NaNO_2$ on weight loss, proximate compositions. chemical parameters and texture characteristics of dry-cured ham processed using Korean methods. Four different treatments were considered: The HS group of 3 hams (11.30 kg) was salted with 9.2 g/kg salt (w/w) (high salt batch), the HS+$NaNO_2$ group of 3 hams (10.65 kg) was salted same as HS group and added 100 ppm $NaNO_2$. The LS group of 3 hams (11.42 kg) was salted with 6.2 g/kg salt (w/w) (Low salt batch), the LS+$NaNO_2$ group of 3 hams (10.62 kg) was salted same as LS group and added 100 ppm $NaNO_2$. The highest weight losses took place at the drying stage (27.46, 28.25, 26.99, and 28.42%). However, there were no significant differences in the weight losses between treatments (p>0.05). The moisture content was significantly affected with addition of $NaNO_2$ (p<0.05), the LS hams had significantly higher moisture content than HS+$NaNO_2$ and LS+$NaNO_2$ (p<0.05). The level of salt and $NaNO_2$ did not affect the fat, protein and ash contents. The hardness and chewiness in biceps femoris muscle from LS hams were significantly lower than in the muscles from HS+$NaNO_2$ hams (p<0.05). The $NaNO_2$ did not affect the texture characteristics of dry-cured hams. The processing conditions significantly affected the chemical parameters of biceps femoris muscle (p<0.05). The water activity in biceps femoris muscle from LS hams was significantly higher than in muscles from HS and HS+$NaNO_2$ hams (p<0.05). The salt content in biceps femoris muscles from LS+$NaNO_2$ hams was significantly lower than in the muscles from HS and HS+$NaNO_2$ hams (p<0.05). The $NaNO_2$ treatment did not affect the $NaNO_2$ content in biceps femoris muscles (p>0.05). The processing conditions did not significantly affect the lightness (L), redness (a), and $h^{\circ}$ of biceps femoris muscles (p>0.05). The yellowness (b) and chroma in biceps femoris muscle from HS+$NaNO_2$ hams were significantly higher than in the muscles from HS and LS hams.

• 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 Community Nutrition
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• v.6 no.3
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• pp.542-552
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• 2001

The purpose of this study was to investigate dietary habits and food compliance in stroke patients. One-hundred sixty eight elderly stroke patients and 97 young patients with first -ever stroke admitted to Asan Medical Center between 1994 and 1998 were studied. Using a structured interview, we assessed food intake. food consumption frequency and compliance to low salt, low meat hight fish and high fruit and vegetable diets. These results were analyzed with X$^2$, t-tests, and analysis of variance (ANOVA) using the SAS package program. Salted food intake and cholesterol-containing food frequency were increased whereas frequency of fruits and vegetables intake was decreased in young stroke patients compared to the elderly. Meat intake and cholesterol-containing food frequency were increased in the males compared to the females in elderly stroke patients. and fish intake and cholesterol-containing food frequency were higher in the males than the females in the young. In patients with high economic status, frequency of fruits and vegetables was elevated. Also compliance the low meat and high fruit and vegetable diet in young patients was lower than that in the elderly. When the life-style risk factors influencing the food intake of frequency of fruits and vegetables was affected by education in young stroke patients. In elderly stroke patients, meat intake frequency of cholesterol-containing foods and fruits and vegetables were influenced by sex and /or income. Our results suggest that dietary intake of salt meat ,cholesterol-containing foods. fruits and vegetables in stroke patients may vary with age, sex the presence of risk factors or economic status therefore guidelines and nutrition education should by formulated to prevent stroke recurrence based on dietary habits and risk factors of individual patients.

• Journal of the Korean Society of Clothing and Textiles
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• v.26 no.10
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• pp.1424-1435
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• 2002

This study is about women's veils from Chosen period housed in various museums and see how they reflect the escalating inequality between the two sexes based on Confucianism and its social ramifications including the strict rules that kept women from freely communicating or staying in same quarters with men from tender age. I first visited various museums to see what kind of veils they had in their collections and then looked at reproductions, museum catalogues, and other studies to get a better understanding of the designs, colors, and fabrics of the veils in each collection and came to following conclusions:. 1. I looked at 26 veils of 7 different sues both in person and in museum catalogues, and they included a Neouls,3 Myunsas, l2Jahngots,4 Chuneuis,1 Sahkgat 3Junmos, and 1 Garima. Various documents attest to the existence of one more style of veil,1. e. skirt-shaped veil, but there was no specimen of the type. 2. Museums had various types of veils for women, but most of them dated from late Chosun period. 3. Female veils in Chosun period had dearly-defined characteristics depending on their wearers. Each type had its own fabric color, and form, so one could tell the status of the wearer just by looking at it 4. The veils that I found at museums around the country had following characteristics: . Neoul was worn by high-class women and it covered up the face better than other types of veils. Myunsa was also caned Myunsapo, and it featured brilliant gold foils to mark the salted status of the wearer. Jahngot was originally a robe for both sexes but it turned into a type of veil for low-class females in late am period and there were more Jangots in museum collections than my other type of veils. Chuneui has various styles and it has a cotton lining so low-class women wore it to both cover the face and to stay worn Sahkgat was worn by low-class women for its convenience. Junmo was elaborately decorated and showy, and it was worn by courtesans. Garima was worn by courtesans or professional women in medicine, and unlike other type of veils, it showed the face of the wearer.