• Korean Journal of Community Nutrition
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• v.13 no.1
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• pp.1-12
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• 2008

This study was performed to understand recognition and behaviors related to sodium intake of Korean adults. The data were collected from subjects including 267 male and 285 female adults in nationwide and compared by gender and by age. We found that the male group showed significantly higher smoking, alcohol drinking, and exercise does the female group. The older group (40 to 59 years) revealed significantly higher exercise and lower alcohol drinking; however general disease and hypertension prevalence, diet therapy practice, and meditation for hypertension were higher. Recognizing sodium levels of foods containing high-sodium, and sodium-nutriture labels when purchasing foods, and knowing differences between salt and sodium of the male group or recognizing sodium levels of foods containing high-sodium of the older group was worse than the other. Among the 32 food behaviors, only 12 were identified as significantly correlated to sodium intake levels including behaviors of preferring Chinese and Japanese foods to Western foods, preferring kimchi to raw vegetables, completely consuming soup, stew, noodle liquid, liking of dried fish and salted mackerel, frequent eat-outs or delivered foods, and so forth. There were significant differences between gender or age groups in terms of sodium intake-increasing behaviors; the male group showed higher behaviors of preferring salty taste and eating all broths. And the older group revealed higher behavior of adding table salt as well as the previous two, however, the younger group showed more behaviors of eat-outs or delivered foods and not the liquid of kimchi.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.37 no.1
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• pp.1-8
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• 1992

This study was conducted to obtain the basic information on salt-tolerance of rice cultivars in relations with growth retardation and cation content. As the salt-level increased, less retardation in plant height and dry weight were shown in salt-tolerant than salt-susceptible rice cultivars. Salt tolerant cultivars showed lower N $a^{+}$ and higher $K^{+}$ content and lower N $a^{+}$ / $K^{+}$ ratio at each salt-levels than salt-susceptible ones, while there were no significant differences in $Ca^{++}$ and $Mg^{++}$ content. At the tillering stage, the plant height and dry weight of the salt-treated plots were significantly correlated with N $a^{+}$ and $K^{+}$ content and N $a^{+}$ / $K^{+}$ ratio, implying that N $a^{+}$ and $K^{+}$ content could be an indicator of salt-tolerance of a rice cultivar. There were no tiller-depending differences in cation content in all cultivars. N $a^{+}$ content and N $a^{+}$ / $K^{+}$ ratio in leaves were lower at the top and higher at the bottom. In three $F_1$ hybrids between salt tolerant parent Pokkali and three salt susceptible parents, plant height, dry weight, $K^{+}$ content and N $a^{+}$ / $K^{+}$ ratio were similar to those of Pokkali parent, while N $a^{+}$ content was intermediate of the parents. So, it seemed that salt tolerance is dominant over salt susceptibility. In $F_2$ of Pokkali/wx817 cross, genetic segregation of plant height, dry weight, $K^{+}$ content and N $a^{+}$ / $K^{+}$ ratio varied continuously and was biased onto Pokkali side, while that of N $a^{+}$ content showed normal distribution with intermediate mode. Broad-sense heritability of the characters ranged from 0. 604 to 0. 811. Genotypic and phenotypic correlation coefficients among them were relatively high.fficients among them were relatively high.h.h.

• Korean Journal of Food Science and Technology
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• v.32 no.3
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• pp.598-603
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• 2000

This study was conducted to enhance the storage stability and the wholesomeness of salted and fermented shrimp manufactured with different salt levels by high hydrostatic pressure sterilization. The effects of high hydrostatic pressure treatment on the putrefactive bacteria in the fermented shrimps were investigated and the sterilization kinetics was analyzed. The initial microbial counts of the fermented shrimp with 8%, 18% salt aged for 6 weeks at $20^{circ}C$ were $1.6{\times}10^3,\;1.4{\times}10^4$ CFU/g for bacteria grown on Vibrio selective media, $9.3{\times}10^3,\;1.7{\times}10^5$ CFU/g for bacteria grown on Staphylococcus selective media, respectively, and null for bacteria grown on Salmonella selective media. The degree of the sterilization increased with the magnitude of the pressure and the treatment time. The fermented shrimp pressurized at 6,500 atm for 10 min had no detectable bacteria grown on Vibrio and Staphylococcus selective media at $10^2$ CFU/g detecting limit. High hydrostatic pressure sterilization could be analyzed by first order reaction kinetics. The $D_P$ values of the bacteria grown on Vibrio selective media of the fermented shrimp at 18% salt were higher than those at 8% salt, while those of the bacteria grown on Staphylococcus selective media showed an inverse trend. The $z_p$ values of 8% salt fermented shrimp were higher than those of 18% salt for both bacteria grown on Vibrio selective media and Staphylococcus selective media. High hydrostatic pressure treatment could be applied for the sterilization of the fermented shrimp, and the optimum high pressure sterilization condition was 10 min treatment at 6,500 atm.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.16 no.3
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• pp.211-215
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• 1983

The changes of microflora during fermentation of low salted sardine were observed. The viable cell count in the low salt fermented sardine with $8\%\;or\;10\%$ salt showed lower than that of control ($20\%$ salt) during the fermentation period and it was considered that the microbial growth was controlled by adding ethanol, sorbitol and lactic acid. Among 48 strains isolated, 7 genus of bacteria and 1 genus of yeast were identified during the fermentation of sardine. The changes of microflora also occurred during fermentation depending on the salt levels in the product. Brevibacterium, Pseudomonas, Flavobacterium and Baciilus were detected at early stage of fermentation and they disappeared after 50 days fermentation from the product with $20\%$ salt and Halobacterium, Micrococcus, Pediococcus and Torulopsis were isolated, whereas Brevibacterium, Micrococcus and Pediococcus were isolated from the product with $8\%\;or\;10\%$ salt.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.7
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• pp.1048-1054
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• 2014

The purpose of this study was carried out to investigate the cause of sulfur dioxide occurrence, general element composition, sulfur compounds, heavy metals, macro- & micro-minerals, and oxidation-reduction potential (ORP) following baking time course of RS (RS1, RS2, RS3, and RS4) and mudflat solar salts (MSS). Sulfur dioxide ($SO_2$) and sulfite ($SO{_3}^{2-}$) were not detected in MSS or RS. However, sulfate ($SO{_4}^{2-}$) content significantly decreased in RS (29,878.15~36,097.45 ppm) compared to that in MSS (35,601.65 ppm). ORP was 181.15 mV in MSS, and 58.55 mV in RS1. Moisture content was 9.34% in MSS and 0.00% in RS with increased NaCl (94.77~95.77%). Moisture and NaCl contents showed no significant difference in RS. Insoluble and sandy residues were higher in RS than in MSS, whereas Ca and K showed no significant difference. Mg and Cl contents were higher in RS than in MSS. Br level was higher in MSS (628.1 ppm) than in RS (512.72~586.62 ppm), but there was no significant difference in $NO_3$. Heavy metals (Pb, As, and Hg) were more abundant in RS than in MSS, but levels were still safe. These results suggest that MSS and RS may increase protection against from $SO_2$ and $SO{_3}^{2-}$.

• Journal of Ecology and Environment
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• v.37 no.3
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• pp.131-137
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• 2014

To investigate the solute pattern of salt marsh plants in Suncheon Bay in Korea, plants and soil samples were collected at three sites from July to September 2011. The soil pH around the investigated species was weakly alkaline, 6.9-8.1. The total ion and Cl- content of site 1 gradually increased, while those of site 2 and site 3 were lowest in August and highest in September. The exchangeable $Ca^{2+}$, $Mg^{2+}$ and $K^+$ in the soil were relatively constant during the study period, but the soil exchangeable $Na^+$ content was variable. Carex scabrifolia and Phragmites communis had constant leaf water content and very high concentrations of soluble carbohydrates during the study period. However, Suaeda malacosperma and S. japonica had high leaf water content and constant very low soluble carbohydrate concentrations. Carex scabrifolia accumulated similar amounts of $Na^+$ and $K^+$ ions in its leaves. Phragmites communis contained a high concentration of $K^+$ ions. Suada japonica and S. malacosperma had more $Na^+$ and $Cl^-$ ions than $K^+$ ions in their leaves. Suaeda japonica had higher levels of glycine betaine in its leaves under saline conditions than C. scabrifolia and P. communis. Consequently, the physiological characteristics of salt marsh chenopodiaceous plants (S. japonica and S. malacosperma) were the high storage capacity for inorganic ions (especially alkali cations and chloride) and accumulation of glycine betaine, but monocotyledonous plant species (C. scabrifolia and P. communis) showed high $K^+$concentrations, efficient regulation of ionic uptake, and accumulation of soluble carbohydrates. These characteristics might enable salt marsh plants to grow in saline habitats.

• Culinary science and hospitality research
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• v.17 no.3
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• pp.191-203
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• 2011

As people's interest in functional foods has been rising, they began to be concerned about their salt consumption. In this respect, this research investigates the quality characteristics of bread added with various kinds of solar salt, and the stickiness, fermentation rates, pH levels, TPA, crumbScan and sensory evaluation of the dough were analyzed. For the stickiness of the dough, FSB had the highest stickiness. Also, NSB had the highest fermentation rate and fermentation persistence. TPA analysis showed that KSB had the lowest hardness and the highest springiness of all. According to crumbScan, KSB had the lowest crumb fineness, but there were no significant differences among the samples. Preference test showed that NSB got the best color, texture, flavor and taste. In overall acceptance, NSB scored the highest points, showing no significant difference with KSB.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.33 no.2
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• pp.119-123
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• 2000

To study the stress response of coho salmon (Oncorhpohus kisutch) during transportation, the stress responses of the fish confined in a container box filled with freshwater or $5{\%{\circ}}$ salt-water were monitored pre and post 10 hours transportation. Changes of cortisol as the first stress indicator, and glucose (GLC), lactate (LAC), triglyceride (TG), cholesterol (CHOL), sodium ($Na^+$), chloride ($Cl^-$), alanine aminotransferase (ALT), aspartate aminotransferase (AST) and lactate dehydrogenase (LDH) as the second stress indicators were compared between the fish in two hauling media. Results showed significantly lower levels of cortisol, GLC, LAC, TG, CHOL and AST in salt-water group than freshwater group, It was shown that using salt-water for transportation could lessen the stress level of the coho salmon.

• Journal of the Korean Professional Engineers Association
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• v.27 no.6
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• pp.72-84
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• 1994

This is about an environmental study of groundwater interference by hydrodynamic dispersion between the well A and well C in Dongsam-dong, the Yeongdo Island, Pusan, Korea. The groundwater in the study wells come from the fracture zones deeply seated in welded lapilli rhyodacitic tuff of the Late Cretaceous Yucheon Group. The boring depth at the well A is 190 meters, and the optimal pumping rate of the well A is about 100 cubic meters per day therein. The fractured aquifers in impermeable welded tuff show the conjugate fracturing type and are of anisotropic. The aquifers along two fracture zones in the well A are 80 and 100 meters in depth, respectively. It is not suggested that those fractured aquifers are simply connected between the well A and C. The sea level fluctuation by ebb and high tides in a day is not effective to the groundwater table in the well A. The pumping for 15 days at the well A doesn't give rise to any changes of the groundwater levels in the neighbor well C. The radius of influence of the well A is measured as less than 200 meters. The measuring electric conductivity for the test of salt tracer doesn't testify any relationship between the well A and the well C. There is the main difference between the well A and the well C on the basis of the water analysis of those wells. the well A is located in the high content zone of salt much over the standard value for drinking, whereas the other wells B. C. D are in the low content area of salt below the standard value. It is elucidated for the high content zone of salt in Yeongdo around the well A to have been uplifted over 20 meters.

• Food Science of Animal Resources
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• v.40 no.3
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• pp.377-387
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• 2020

The aim of this study was to compare the effect of seawater to that of conventional salt (NaCl) on the technological properties of chicken emulsion sausages in a model system. Chicken sausages were prepared with seawater at three levels (10%, 15%, and 20%) in iced water (10%, 5%, and 0%, respectively) or with iced water (20%) and salt (1.2%). There was no difference in pH values and fat loss from emulsion stability between the two treatments. In general, with an increase in the amount of seawater, the water holding capacity (cooking yield and water loss), protein solubility (total and myofibrillar protein), and viscosity were increased. The addition of 20% seawater induced greater (p<0.05) water holding capacity, protein solubility, and viscosity compared to the control sample treated with salt, which was accompanied by an increase in the level of myosin heavy chain protein of samples with 10% and 20% seawater. Furthermore, addition of at least 15% seawater increased all of the main textural properties except for cohesiveness along with the moisture of sausage, whereas the fat and protein contents were decreased. Based on these results, the addition of ≥15% seawater to chicken breast sausage can induce equivalent or enhanced technological properties to those induced with salt, including water holding capacity, protein solubility, viscosity, and textural properties.