• Korean journal of food and cookery science
• /
• v.13 no.3
• /
• pp.314-318
• /
• 1997

This study was conducted over eat-nut foods in Andong area to measure the salt concentration and to compare the result with the optimum gustation of salt concentration in usual diets. The results were as follows: 1. Mean salt concentration of eat-nut foods was similar to the optimum salt concentration by sensory evaluation. 2. The salt intake through the menu was about twice of the recommended intake by Korean Food Research. 3. The foods with a large serving size contributed to the increase of salt intake, suggesting that the serving size needs to be adjusted. 4. It is recommended that the consumption of high salt foods needs to be reduced while increasing that of fresh fruit and vegetable in the diet behavior on eat-out foods.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.41 no.9
• /
• pp.1248-1252
• /
• 2012

Potassium added with bamboo salt showed better antioxidative effects than bamboo salt, solar salt, or purified salt. It also showed inhibitory effects on the mutagenicity of MNNG (N-methyl-N-nitro-N-nitrosoguanidine) in a Salmonella Typhimurium TA100 tester strain. At concentrations of 1.25 and 2.5 mg/plate, potassium bamboo salt and bamboo salt showed weaker co-mutagenicity effects than either purified salt or solar salt, respectively. Anticancer effects of salts were evaluated using MTT assay in HCT-116 human colon carcinoma cells. At a 1% salt concentration, the growth inhibitory rate of potassium bamboo salt was 54%, higher than that of 1 time baked bamboo salt (36%). However, purified salt and solar salt showed relatively lower inhibitory effects of 19% and 23%, respectively. To determine the inhibitory mechanisms of potassium bamboo salt, the expression levels of Bax and Bcl-2 genes in HCT-116 cells were determined by RT-PCR. Potassium bamboo salt significantly increased Bax and decreased Bcl-2 expression levels unlike bamboo salt, purified salt, and solar salt (p<0.05). Therefore, addition of potassium to salt decreased co-mutagenicity and increased in vitro antioxidative and anticancer effects.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.36 no.1
• /
• pp.72-80
• /
• 2007

This study was carried out to investigate the effects of various salts on the physical and fermentative characteristics of doughs and on the quality of white pan breads produced using purified salt, Korean solar salt, Chinese solar salt, Mexican solar salt, washed and dehydrated salt, roasted salt, and bamboo salt. In farinogram patterns, dough prepared using the purified salt had the highest water absorption. Extensograms showed that the resistances and resistance/extensibility ratios of the doughs with the solar salts were higher than those with the purified salt. In amylograms, the dough with the bamboo salt had the highest viscosity value. A specific volume was the smallest in the bread with the Korean solar salt (4.11 mL/g), while the largest with the Mexican solar salt (4.85 mL/g). A baking loss rate of the bread prepared with the Korean solar salt (10.34%) was less compared to other samples (10.91 $\sim$ 11.65%). The crust of the bread added with the Korean solar salt showed higher L value and lower a value while its crumb showed the highest b value. A sensory evaluation indicated that significant differences in some characteristics of the breads were observed in the breads prepared with the Korean solar salt and Mexican solar salt. However, flavor, taste, and overall acceptability showed no significant differences among all breads prepared with different salts.

• Journal of Forest and Environmental Science
• /
• v.24 no.2
• /
• pp.69-77
• /
• 2008

Jatropha curcas L. is an oil bearing species with many uses and considerable economic potential as a biofuel crop. Salt stress effect on growth, ion accumulation, contents of protein, proline and antioxidant enzymes activity was determined in callus and seedling to understand the salt tolerance of the species. Exposure of callus and seedling to salt stress reduced growth in a concentration dependent manner. Under salt stress Na content increased significantly in both callus and seedling whereas, differential accumulation in the contents of K, Ca, and Mg was observed in callus and seedling. Soluble protein content differed significantly in callus as compared to seedling, however proline accumulation remained more or less constant with treatments. The proline concentration was ~2 to 3 times more in callus than in seedling. Salt stress induced qualitative and quantitative differences in superoxide dismutase (SOD; E.C. 1.15.1.1) and peroxidase (POX; E.C. 1.11.1.7) in callus and seedling. Salt induced changes of the recorded parameters were discussed in relation to salinity tolerance.

• The Journal of Asian Finance, Economics and Business
• /
• v.7 no.1
• /
• pp.313-320
• /
• 2020

This study aims to analyze the household economic behavior of salt farmers participants in Salt Business Empowerment Program (Pugar) including of salt production, work flow, household revenue, the behavior of consumption of food and non-food items and the welfare level. This research followed a survey method by engaging 32 household farmers as participants. The findings revealed that the empowerment program was carried out through the technical assistance of salting production and the assistance of equipment and technology from Thread of Screw Filter and geoisolators to improve the quality of salt. The problems come when the marketing of salt is still limited to the collectors of salt which led to the price of salt level, manufacturers have not remained stable. Household revenue sources for some salt farmers also come from non-salt pond business activities. Farmer household revenue can be used to meet staple food consumption and non-food staple consumption. Based on the indicators of family welfare, households participating in the empowerment program were group into the category of prosperous families. In order to stabilize the price of salt at the producer level, government intervention in the people's salt trading system is needed.

• Culinary science and hospitality research
• /
• v.14 no.4
• /
• pp.283-291
• /
• 2008

The present study is purposed to suggest accurate guidelines for developing standardized chicken meat stock containing salt, and to develop a product for mass production of uniform quality achieved by applying High Pressure Extraction Cooking(HPEC) using a high.pressure extractor. Through this study, we examined water contents, ash contents, salinity, turbidity and mineral contents of chicken meat stock according to the addition of salt. The ash contents increased with the increase of the addition of salt, but the water contents decreased with the increase of the addition of salt. Salinity increased with the increase of the addition of salt. Turbidity decreased with the increase of the addition of salt, and difference in turbidity according to the addition of salt was regular. Among mineral contents, Na showed the highest content, which was believed to be because of the addition of salt, and it was followed by K and P. The results of this study show that the mineral contents in the stock were different according to the addition of salt, but they were neither proportional to the addition of salt nor showed a regular pattern.

• Journal of Fisheries and Marine Sciences Education
• /
• v.29 no.1
• /
• pp.325-331
• /
• 2017

This study was conducted the change of physico-chemical characteristics according to salt types; sun-dried salt, refined salt, Chinese sun-dried salt, salicornia herbacea salt and bamboo salt. As a results, volatile basic nitrogen(VBN) contents were 143.24-148.32 mg/100g, amino nitrogen(AN) contents were 1050.37-1096.91 mg/100g, total nitrogen(TN) contents were 1.62-1.78 %, moisture contents were 64.19-66.00 % and pH were 5.23-5.98. There are various type of salts that have difference in content of salinity, moisture, various mineral content, size and shape of salt crystal, granularity and chromaticity. In this study, Than the difference in the salt, difference in the fish sauce is determined to be insignificant, that is, there are no significant effect on the quality of the fish sauce according to the kind of salt.

• Korean journal of food and cookery science
• /
• v.12 no.3
• /
• pp.305-311
• /
• 1996

This study was to seek menu model in usual dishes to guarantee the optimum salt intake considering the optimum gustation of salt surveyed on Korean adults. First, a pilot test was practiced using rice gruel to determine the criteria and a meaningful interval of salt concentration. Based on the criteria and interval so determined, a test was performed to seek the optimum gustation of salt concentration in usual diets. Subjectgroup for the above tests was university students living in Kyung-Book area. The results were as follows: 1. Mode value of the optimum gustation of salt was 0.5% and the received threshold difference of salt was 0.2% in the pilot test. 2. Mode values of the optimum gustation of salt in a la carte, soups and stews were lower than those of other side dishes. 3. But the portion size of a la carte, soups and stews is much larger than that of other side dishes, so that a la carte, soups and stews are sources of relatively larger amount of salt than other side dishes. 4. Considering the recommended optimum salt intake, it is desirable to reduce the amount of stock in soups and stews and to select fried food or salad more frequently.

• Preventive Nutrition and Food Science
• /
• v.3 no.1
• /
• pp.22-26
• /
• 1998

Model food containing common salt(NaCl) was subjected to the thermoluminescene(TL) detection whether it is irradiated or not. Salt irradiated with $^60Co$-gamma ray and electron beam exhibited a characteristic TL gowcurve depending on the irradiation dose, showing major peaks at $206^{\circ}C$ and $326^{\circ}C$. The intensity of TL glowcurves was directly proportional to the irradiated doses regardless of irradiation sources at each concentration of salt. A high correlation coefficient was observed for irradiated salt between the irradiation doses and the corresponding TL responses. At the same dose, the intensity of TL glowcurve increased as the concentration of salt increased in the test sample. TL glowcurves of nonirradiated salt and irradiated model food without salt were negligible and similar to a baseline . However, irradiated model food containing salt gave rise to a characteristic TL glowcurve with two major peaks at about $240^{\circ}C$ and $300^{\circ}C$, respectively. The results showed that salt played a role as an internla as well as external indicator in TL measurements, indicating that TL will be applicable to other condiments and spices with salt for their detection whether they are irradiated or not.

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.63 no.4
• /
• pp.314-321
• /
• 2018

Durum (Triticum turgidum L. ssp. durum) is a major crop species cultivated for human consumption worldwide. In Tunisia, salt stress is one of the main problems that limit crop production. 'Mahmoudi' was selected as the most salt-sensitive out of 11 Tunisian durum cultivars. Using the salt-tolerant cultivar 'Om Rabia', resistant and susceptible cultivars were evaluated to compare genetic responses under salt stress. At the fully expanded third leaf stage, salt stress was applied by submerging the pots in 500 mM NaCl for 5 min every day for saline water irrigation in the greenhouse. The treatment was applied for 1 week and salt stress tolerance was determined by changes of growth parameters to the control condition. The salt tolerance trait index and salt tolerance index were calculated and used as selection criteria. The expression levels of TdHKT1;4, TdHKT1;5, and TdSOS1 were examined using qPCR. For further evaluation of physiological responses, salt stress (150 mM NaCl) was additionally applied for 48 h at the fully expanded third-leaf stage. Increased expression of the genes responsible for salt tolerance and proline content in tolerant durum can be used to broaden genetic diversity and provide genetic resources for the durum breeding program.