• Korean journal of food and cookery science
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• v.32 no.6
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• pp.686-695
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• 2016

Purpose: This study aimed to investigate the quality characteristics of traditional and commercial soybean pastes (Doenjang) for development of traditional soybean pastes. Methods: Proximate compositions, amino acid nitrogen contents, pH, acidity, salt contents, chromaticity, viable bacteria and inorganic substance contents of nineteen traditional and three commercial Doenjang were investigated. Results: Analysis of proximate compositions indicated a significant difference between samples. In moisture content, D10 did not meet the standard of food codex. The contents of moisture, fat, protein and ash were slightly higher in traditional than commercial Doenjang. However, the carbohydrate content was 2-fold higher in commercial than traditional, and thus, the calories were also higher. The amino nitrogen content was lower in commercial than traditional Doenjang. pH, acidity and salt contents of Doenjang were pH 4.67-6.15, 1.53-3.29%, and 9.01-18.78%, respectively. pH and acidity showed no significant differences between traditional and commercial Doenjang, however, salt contents were significantly higher in traditional than commercial Doenjang. In case of chromaticity, the averages of L, a, b values were higher in traditional Doenjang. In microbiological analysis, total bacteria counts were higher in traditional than commercial Doenjang. The number of Bacillus cereus in D12 and D19 exceeded the standard of food codex. Staphylococcus aureust was undetected in all samples. The number of fungi varied widely between samples, with no detection in five traditional and all commercial Doenjang. Results of inorganic substance analysis indicated that contents of inorganic substances in Doenjang were in order of Na, K, Mg and Ca. Overall, Na content was higher in traditional Doenjang. Contents of inorganic substances showed wide variations in traditional Doenjang. Conclusion: For the development of traditional Doenjang, quality standardization and ensuring safety are considered necessary.

• Food Science of Animal Resources
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• v.40 no.6
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• pp.946-956
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• 2020

To identify the effect of sodium-alternative curing salts on the quality properties of salami through the ripening process, four salami treatments were prepared with different curing salts, T1 (-control, NaCl 1.9%), T2 (+control, NaCl 1.9%+NaNO₂ 0.01%), T3 (KCl 1.9%+NaNO₂ 0.01%), and T4 (MgCl₂ 1.9%+NaNO₂ 0.01%), under 40 days ripening conditions. Sodium-alternative salts (T3 or T4) showed characteristically different quality traits compared with T2. Especially, T3 had lower pH, water activity, volatile basic nitrogen, and lipid oxidation after 20 days of ripening period, compare with T2 or T4 (p<0.05). Sodium nitrite had critical impact on increased a* values, and T3 showed higher a* values compared with T2 or T4 (p<0.05). Sodium nitrite reduced initial growth of coliforms but sodium-alternative salts did not affect microbial growth patterns. T2-T4 containing sodium nitrite had higher content of umami nucleotide flavor compounds compared with T1, regardless of the chlorine salt species. The combined use of sodium-alternative curing salts and minimal sodium nitrite was found to be an applicable strategy on development of low sodium salami without a trade-off of the product quality.

• Asian-Australasian Journal of Animal Sciences
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• v.33 no.4
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• pp.662-669
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• 2020

Objective: This study was conducted to evaluate the effect of red glasswort (RG) (Salicornia herbacea L.) curing on the physicochemical, textural and sensory properties of cooked pork loin ham (M. longissimus thoracis et lumborum). Methods: All treatments were cured with different salt and RG powder levels. RG0 treatment was prepared with only 4% NaCl (w/w) as a control, and RG25, 3% NaCl:1% RG (w/w); RG50, 2% NaCl:2% RG (w/w); RG75, 1% NaCl:3% RG (w/w); RG100, 0% NaCl:4% RG (w/w) treatments were prepared sequentially. All samples were individually vacuum packaged in polyethylene bags and stored for 7 d at 3℃±1℃. Results: The results showed that as the rate of RG substitution increased, pH value, redness, myofibrillar protein solubility, and myofibrillar fragmentation index increased (p<0.05), but salt concentration and shear force decreased (p<0.05). However, there were no significant differences in cooking loss and moisture content. In terms of sensory evaluation, RG100 exhibited higher scores in tenderness and juiciness than RG0 (p<0.05). Conclusion: The partial substitution of NaCl by RG could improve the physicochemical properties, textural and sensory characteristics of cooked pork loin. Therefore, it is suggested that RG as a natural salt replacer could be an effective ingredient for developing low-sodium cured hams.

• Journal of Mushroom
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• v.2 no.1
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• pp.4-9
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• 2004

This study was carried out to investigate effect of NaCl treatment on growth oyster mushroom and Trichoderma spp. on PDA and in rice straws. We also investigated the possibility of oyster mushroom cultivation using rice straw harvested from the reclaimed land having been drained sea water. Mycelial growth of oyster mushroom was increased by treatment of 0.2% NaCl but decreased by treatment of the higher concentration of NaCl. In the case of the mycelial growth on PDA of Trichoderma spp., no change was found in 0.5%~1.0% NaCl, but decreased in the range of 1.0%~3.0% NaCl and drastically decreased at 5.0% NaCl. In the rice straws treated with different concentration of NaCl solution, mycelial growth of oyster mushroom showed almost same result compare to PDA. The spore formation of Trichoderma mould was almost same in both 0% and 0.3% NaCl, decreased in 0.5% and was not found spores in the higher concentration of NaCl. As increasing salt concentration in the rice straws, the NaO contents were increased. The $K_2O$ contents were decreased before and after sterilization. The moisture content of rice straws showed no difference by treatment of 3.0% NaCl but decreased the moisture by treatment of 5.0% NaCl. No pH change was found in the rice straws treated with NaCl. Mushroom yield in the rice straw of reclaimed land was a little higher than that of normal paddy land straw. The duration of primordium formation was not affected by NaCl concentration in rice straws. The yield of fruiting body in 0.3% NaCl treatment was 2,700kg, which was almost same to non-treated plot, but decreased in 0.5% NaCl. EC value of soaking water after submerging rice straw was higher than before, but NaO content was not changed at both condition.

• Journal of People, Plants, and Environment
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• v.23 no.4
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• pp.445-453
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• 2020

Background and objective: Calcium chloride (CaCl₂) and sodium chloride (NaCl) are commonly used as a deicing agent in South Korea and penetrate the soil on the roadside, causing damage to plants. This study was conducted to investigate the salinity reduction effect of Pennisetum alopecuroides and the chemical characteristics of soil leachate. Methods: The plants were treated with five different concentrations of CaCl₂ (0, 1, 2, 5, and 10g·L^-1) and were grouped into the Cont., C1, C2, C5, and C10 groups. CaCl₂ of 200 m·L^-1 was sprayed to each plant once every two weeks. The growth of P. alopecuroides (plant height, leaf length, leaf width and the number of leaves) was measured. The level of EC and pH, and exchangeable cations (K⁺, Ca²⁺, Na⁺, and Mg²⁺) in the leachate of soil was monitored. Results: The pH of soil leachate decreased as the CaCl₂ concentration increased, and the EC increased significantly. The content of K⁺ did not change significantly until the concentration of CaCl₂ reached 5 g·L^-1, but the content of Ca²⁺, Na⁺, and Mg²⁺ significantly increased. The plant height, leaf length, and leaf width of P. alopecuroides showed the highest value in CaCl₂ 1 g·L^-1 followed by CaCl₂ 2 g·L^-1 and the control group. Root fresh weight was the highest in CaCl₂ 2 g·L^-1. On the other hand, there was no change in the shoot fresh weight, dry weight and root dry weight, and P. alopecuroides growth inhibition at the concentration of 5 g·L^-1 or higher in the plant height and leaf length. Conclusion: P. alopecuroides is relatively highly salt-tolerant and can improve the salt damaged soil by lowering the content of the salt-based exchangeable K⁺ ions.

• Journal of Food Hygiene and Safety
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• v.13 no.3
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• pp.252-257
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• 1998

Bamboo salt has been used as a traditional remedy for gastric ulcer and gastro-intestinal disorders. It is produced by baking the salt packed in bamboo cylinder nine times under the fire of pine tree. Three of commercially available bamboo salt products (bamboo salt A, B, and C) were characterized by qualitative and quantitative analyses using inductively coupled plasma (ICP) spectrometer, ion chromatograph (IC), X-ray diffractometer (XRD), and electron microscope (EM). Compared with crude salt, the contents of iron, silicon, potassium, and phosphate in the bamboo salt products were higher whereas the sulfate content was lower. Water-insoluble fraction of bamboo salts contained the following compounds; MgO, $SiO_2,\;Mg_2Si0_4,\;and\;CaMgSi0_4$. The study on the microscopic structures of the bamboo salts were shown to have smooth surface and fused shape compared with crude salt. Among the three bamboo salt products, product A was used to test a possible inhibitory effect on gastric acid secretion. Each test material (bamboo salt A, crude salt, and reagent-grade NaCl) was given orally to Sprague-Dawley rats at doses of 0.2, 1.0, and 2.0 g/kg for 28 days before pyrolus ligation. Twenty four hours after the last administration of the test materials, volume, pH, total acidity, and pepsin activity of gastric juice were measured by the Shay-ligation method. No significant differences were observed in the secretion of gastric acid between treated groups (bamboo salt-, crude salt- and reagent-grade NaCI-treated groups) and control group (distilled water-treated group). This result demonstrated that bamboo salt did not exert anti-ulcer activities in experimental animals used in the present study.

• Korean Journal of Environmental Agriculture
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• v.20 no.2
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• pp.112-115
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• 2001

Salt accumulation and movement by runoff ware studied in runoff resevior lysimeter constructed in a green house located in the area of Cheongju, Chungbuk province. Average runoff ratio of rainfall within period of this experiment was 58%. The average content of cations lost from field soil by runoff was in the order of $Ca^{2+}(27.12\;mg/L\;)$ > $K^+(9.18\;mg/L)$ > $Mg^{2+}(2.53\;mg/L)$ > $Na^+(1.89\;mg/L)$ and in the care anions $SO_4\;^{2-}(63.38\;mg\;/L)$ > $NO_3\;^-(25.40\;mg/L)$ > $Cl^-(4.19\;mg/L)$ > $PO_4\;^{3-}(3.18\;mg/L)$. Amounts of salt movement by runoff $SO_4\;^{2-}(140.2\;kg/ha)$, $Ca^{2+}(59.9\;kg/ha)$, $NO_3\;^-(56.1\;kg/ha)$, $K^+(20.3\;kg/ha)$, $Cl^-(9.3\;kg/ha)$, $PO_4\;^{3-}(7.0\;kg/ha)$, $Mg^{2+}(5.6\;kg/ha)$ and $Na^+(4.2\;kg/ha)$. The loss amount of $PO_4\;^{3-}$ was the lowest among the anions investigated in this experiment. $P_2O_5$ was accumulated on the soil surface due to strong affinity for the sorption site on the soil particle surface.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.42 no.5
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• pp.534-538
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• 1997

Some physiological characteristics and cultivar differences of winter barley to salt stress were studied during seedling stage. Salt stress was caused by adding NaCl solution to the pot culture soil. Measurements of the responses to salt stress and of the responses after relief from stress were done in terms of leaf water potential, chlorophyll and free proline contents, seedling height and seedling dry weight, and survival rate of leaves. Under salt stress ($\Psi_{\pi}$ =-20bar) seedling height and seedling weight were decreased by 2~22% and by 25~39% respectively, showing some differences among cultivars. Chlorophyll contents was decreased by 33~49%, and free proline content was remarkably increased from control 0.2~0.3mg to salt stress 9.6~14.7mg. The leaf water potential of seedling grown under salt stress with NaCl solution($\Psi_{\pi}$ =-10 or -20bar) was decreased from control -3.3bar to salt stress -9.0bar or -16.2bar respectively but there were no large differences among cultivars with time after relief from salt stress. Leaf survival rate was high in order of Baegdong, Milyang12, Olbori, Durubori and Hyangmaeg, and decrease rate of seedling dry weight was low in the order of Baegdong, Olbori, Hyangmaeg, Milyang12, Durubori. The increase in free proline contents was high in the order of Milyang12, Hyangmaeg, Baegdong, Durubori and Olbori.

• Journal of Microbiology and Biotechnology
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• v.6 no.5
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• pp.340-346
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• 1996

In order to find out if staphylococci occur in significant numbers in Korean fermented fish products, a total of 40 different fermented fish products were collected from different markets in Korea and analyzed for their physico-chemical and microbiological states. The pH, salt concentration and water activity of the products were measured and the total viable cell count and the number of Staphylococcus grown on mannitol salt agar were determined. The identification of the strains of Staphylococcus were made by API Staph Strip and MIS identification kits, and the physiological properties of the identified strains were further characterized by different conventional methods. The pH, salt content and water activity of fermented fish samples varied widely from 4.8 to 7.1, 7.4-28.7$%$ and 0.77-0.84, repectively, depending on the type of product. The total viable cell count varied from $10^4-10^9$ cfu/ml, and most of the samples had $10^5-10^6$ cfu/ml No correlation was found between the viable cell count and the pH, NaCl concentration and water activity of the samples. Among the 35 colonies identified as Staphylococcus strains by the identification kits, S. xylosus was the most frequently occurring strain marking 17, and S. warneri was 8, S. epidermidis 4 and S. cohnii 2. S. hominis, S. saprophyticus, S. haemolyticus and S. aureus were also identified once each. In some samples (K-3, P-6, K-8, G-5 and G-10), 2-3 different species of Staphylococcus were found. Considering the region of sampling, among the 10 samples from Kunsan 5 were identified as S. warneri, while in the other regions S. xylosus was predominant. Although the physiological characteristics of the identified strains were generally consistent with those in Bergey's Manual, some discrepances were also observed. All the strains were highly salt tolerant, growing in the media containing over 18$%$ NaCl. All the strains except S. aureus (G-11) showed negative in hemolysis activity, plasma coagulation and DNase tests. All the strains including S. aureus (G-11) showed negative in enterotoxin test.

• Korean Journal of Plant Resources
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• v.30 no.4
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• pp.364-371
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• 2017

Limonium tetragonum is a halophyte grown naturally in the coastal region in South Korea. This study was conducted to investigate the effects of salt concentrations on seed germination, seedling growth, and antioxidant capacity of L. tetragonum. Seeds were collected from naturally grown plants of L. tetragonum and those at full maturity were used in this experiment. All experiments were performed at 0%, 0.5%, 1.0%, or 2.0% of salt concentrations. Seed germination rate was highest as 86% at $20^{\circ}C$ and followed as higher in order of $25^{\circ}C$, $30^{\circ}C$ and $15^{\circ}C$. The germination rate was about 80% at 0% or 0.5% of salt concentration, but it was very low at the salt concentrations higher than 1%. Growth of L. tetragonum seedlings showed no difference in Hoagland solution containing NaCl in the range of 0% to 1.0% and seedlings survived at 2.0% of NaCl concentration. As the salt concentration increased, the content of $Na^+$ in the shoot increased, but that of $K^+$, $Ca^{{+}{+}}$, or $Mg^{{+}{+}}$ decreased. The antioxidant activity and the content of total polyphenol and total flavonoid in the shoot were similar at 0% and 0.5% of NaCl and were highest at 2.0% of NaCl concentration. In conclusion, performance of seed germination and plant growth of L. tetragonum was highest at 0% and 0.5% of NaCl concentration, and showed no difference in antioxidant activity, total polyphenol contents, and total flavonoid contents at the same salt concentrations.