• Journal of Animal Science and Technology
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• v.63 no.4
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• pp.725-739
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• 2021

Many consumers are concerned about the high levels of salt intake owing to the accompanied risk of chronic diseases. Due to this dietary concern, the food industry has recommended the reduction of salt content in many products. However, the addition of salt to meat products improves their quality and sensory properties, including saltiness, color, juiciness, and texture. Because quality deteriorations could induce decreased sensory scores owing to salt reductions, the challenges involved in improving the quality of reduced-salt meat products have been addressed. During the development of low-salt meat products, it is important to reduce sodium content and address the problems that arise with this reduction. Modified salt, organic acids, amino acids, nucleotides, hydrocolloids, high-pressure, ultrasound, electric pulsed field, and irradiation have been suggested as strategies to replace or reduce sodium content, and sensory scores could be improved by these strategies. Therefore, when developing a low-salt meat product, several perspectives must be considered and the latest technologies that could resolve this problem should be adopted.

• 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.

• Journal of Acupuncture Research
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• v.21 no.1
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• pp.119-135
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• 2004

Objective: The purpose of this study is to investigate the mechanism and effect of moxibustion with salt objectively, to be used as the quantitative data through the measurement of temperature, and to grasp the thermodynamic characteristics of moxibustion with salt. Methods: We have selected of the moxibustion with salt of indirect moxibustion. We make a comparative study of the thermodynamic characteristics of moxibustion with salt as a kind of the 4 salt. We examined combustion times, temperatures, temperature gradients in each period during a combustion of moxa. Results: 1. We make out that it is not significantly change the time of thermal conduction of moxibustion with salt as a kind of 4 salt. 2. The heating period of Refined Salt was long and that of Sun-dried Salt was a short time respectively. The heating period of maximum tamperature is high Sun-dried Salt, Mechanical Salt and Refined Salt orderly. Maximun heating speed in the heating period was $0.151{\sim}0.184^{\circ}C/sec$ and at the same tendency of the maximum temperature in the heating period. 3. The retaining period was shorter than the heating period respectively, that is 15~24% of the combustion time of in the heating period. We make out that it is not significantly different the time of the retaining period as a kind of 4 salt. The mean temperature of retaining period was $43.2{\sim}48.1^{\circ}C$, that was extraordinarily high temperature. 4. We make out that it is not significantly different the time of the cooling period as a kind of 4 salt. The cooling period was measured 223~233sec. Beacuse the same density and size of moxa combustion was made an experiment. 5. The effective combustion time of Refined Salt is longer(259sec) than that of Sun-dried Salt(173sec). It is significantly different the time of the combustion time as a kind of 4 salt. 6. It is significantly different the Sample deviation of the combustion time as a kind of 4 salt because of the water content of the 4 salt individually. Conclusions: As the base on this study, we obtained the conclusion as the follows. The salt of moxibustion with salt was fitted for Sun-dried Salt due to making to Mechanical Salt recently. The Refined Salt is composition rate to another and small size comparatively. So It was fitted for the salt of moxibustion with salt. It is necessary to study continuously about the more suitable moxibustion with salt and quantitative analysis about the moxibustion with salt.

• Journal of the Korean Chemical Society
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• v.58 no.4
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• pp.359-365
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• 2014

The inhibition effect of cinnamon plant extract as a green corrosion inhibitor for steel in sulfide polluted salt water was studied by potentiodynamic polarization, electrochemical impedance spectroscopy (EIS), and electrochemical frequency modulation (EFM). The results showed that cinnamon plant extract in sulfide polluted salt water is a good corrosion inhibitor with inhibition efficiency reached to 80% at 250 ppm of the plant extract. The adsorption of cinnamon obeys Temkin adsorption isotherm, and acts as a mixed-type of inhibitor but dominantly as a cathodic inhibitor in sulfide polluted salt water.

• Korean Journal of Microbiology
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• v.29 no.5
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• pp.339-343
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• 1991

Heterotrophic activity, total bacteria and salinity were determined seasonally in the estuary of Naktong River over half tidal cycle. Heterotrophic activity was determined by the uptake of [U- $^{14}$ C]glucose. Heterotrophic activity fluctuated with the tides and was decreased as salinity increased. Teh great activity occurred near low ebb tide at all seasons except summer. The main environmental factor affecting hetreotrophic activity was the salinity rather than water temperature in the estuary of Naktong River. In order to estimate the effect of salt, salt was added to estuarine water. Vmax for glucose of salt-added water was 17% and 77% of original estuarine water at station 1 and 2 respectively and slight increase was observed at station 3. Respiration rate and Kt+Sn for glucose of salt-added sample increased at all 3 stations. The increase of the Kt value implies the reduced affinity of bacterial population for glucose. The effects of salinity on the heterotrophic activity were more extensive in the upper region of estuary than at the mouth.

• Biomolecules & Therapeutics
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• v.6 no.3
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• pp.269-275
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• 1998

These studies were conducted to investigate the antiinflammatory effects and the mechanism of action of natural products. We used the methods of "carrageenan induced foot edema" , "PAF (platelet activating factor) induced foot edema" , "inhibition test of vascular permeability" , "inhibition test of white blood cell migration" , "formation of granuloma" and "adjuvant induced arthritis" to examine the antiinflammatory erects of Angelica gigas, Ledebouriella seseloides, Ginkgo biloba and Bamboo salt (Jukyom). The oral administration of the water extract of Angelica gigantis radix, the methanolic extract of Ginkgo folium and the aqueous solution of Bamboo salt showed antiinflammatory effect on carrageenan and PAF induced foot edema in SD rat at a dose of 1 g/kg. The same administration of methanolic extract of Ginkgo folium also inhibited the vascular permeability in mice. The aqueous solution of Bamboo salt inhibited the formation of ganuloma in SD rats at a oral dose of 1 g/kg. Angelica gigantis radix seems to have antiinflammatory effect by inhibition of PAF.

• Animal Bioscience
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• v.36 no.11
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• pp.1738-1746
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• 2023

Objective: The aim of this study was to investigate quality characteristics of reduced-salt, low-fat pork sausage (PS) using pre-rigor muscle and sea tangle extract (STE) to reduce salt level of sausages during refrigerated storage. Methods: Pork ham was prepared with pre-rigor and post-rigor muscle from the local market. Sausages using post-rigor muscle were manufactured with the 1.5% of salt content, and samples with pre-rigor muscle were processed by different salt concentrations (0.8%). Accordingly, PSs were prepared in 4 treatments (REF, PS with 1.5% of salt using post-rigor muscle; CTL, PS with 0.8% of salt using pre-rigor muscle; TRT1, PS with 0.8% of salt and 5% of STE using pre-rigor muscle; TRT2, PS with 0.8% of salt and 10% of STE using pre-rigor muscle). For the evaluation of quality characteristics and shelf-life of reduced-salt PS, pH and color values, cooking loss (%), expressible moisture (%), textural properties, lipid oxidation (thiobarbituric reactive substances), protein denaturation (volatile basic nitrogen), and microbiological analysis (total plate counts and Enterobacteriaceae counts) were determined. Results: The pH and temperature of pre-rigor raw pork ham were higher than those of post-rigor pork ham. Hardness of TRT2 was higher than that of REF or CTL. TRT2 had higher gumminess and chewiness than CTL. TRT1 and TRT2 had lower volatile basic nitrogen than CTL. Total plate counts of TRT2 were lower than those of CTL. Expressible moisture values of TRT1 and TRT2 were similar to those of REF. The addition of STE into PS improved functional properties and shelf-life of PS. Conclusion: Reduced-salt PS containing pre-rigor muscle and STE had similar functional properties to those of regular-salt ones, while containing approximately 47% less salt compared to regular-salt level.

• Preventive Nutrition and Food Science
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• v.4 no.4
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• pp.236-240
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• 1999

The characteristics of natural lactic acid fermentation of radish juice were investigated at different salt concentrations (0~2%) and temperatures (10~3$0^{\circ}C$). Major lactic acid bacteria isolated from the radish juice fermented at 2% slat concentration were Leuconostoc mesenteroides, Lactobacillus plantarum, and Lactobacillus brevis. The percentage of lactic acid bacteria against total microbe in the fermented radish juice was over 80% at 0~1% salt concentrations, suggesting the possibility of fermentation even at low salt concentration, but was still active even at 1$0^{\circ}C$. The time to reach pH 4.0 during fermentation of juice of 1% salt concentration was 281~301 hrs at 1$0^{\circ}C$ and 50-73 hrs at 3$0^{\circ}C$. The concentrations of sucrose and glucose in the fermented juice were low at high temperatures and were the lowest at a 1.0% salt concentration. However, the content of mannitol showed the opposite trend. Although sour taste, ripened taste, and acidic odor of the fermented juice showed no significant differences among various temperatures and salt concentrations, sensory values of ripened taste and sour acidic were high at high temperatures. The overall quality was the best at 1.0% salt concentration, irrespective of the temperature.

• Korean Journal of Food Science and Technology
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• v.32 no.2
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• pp.444-447
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• 2000

The microbial changes during the fermentation of salted and fermented shrimp at different salt levels $(3{\sim}30%)$ were investigated to elucidate the effect of salt on the microflora of the fermented shrimp. During 22 weeks of fermentation, the numbers of total bacteria and yeasts of the fermented shrimp with 3, 8, 30% salt generally decreased with fermentation time, while those in the fermented shrimp of 18% salt increased. Halophilic bacteria were found only in the late stage of the fermentation at 18% salt. The greatest number of the halophilic yeasts was observed also at 18% salt level. The results indicated that 18% salt provided the most favorable environment for the microorganisms related to the shrimp fermentation.

• Korean Journal of Food Science and Technology
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• v.23 no.2
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• pp.192-199
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• 1991

The rheological properties of various flour blends of HRW-WW and DNS-WW having protein contents of $9.12{\sim}9.78%$ in the presence or absence of salt and alkaline reagent (an equal mixture of$Na_2CO_3\;and\;K_2CO_3$) were studied. The farinograph absorptions of HRW-WW and DNS-WW blends was increased by 1% and 0.6%, respectively, with increasing protein content by 0.33%. Salt (0.17%) decreased the absorption by 1% regardless protein contents. Alkaline reagent (0.17%) or a combination of salt and alkaline reagent had no effect on absorption of flours, indicating that the effect of salt on decreasing absorption is masked by alkaline reagent. The protein content of the flour in the presence or absence of salt, alkaline reagent or both showed a highly positive correlation with all reference points of farinograph and extensograph, but the peak viscosity of amylograph was negatively correlated with protein content only in the presence of salt, alkaline reagent or both.