• 여성건강간호학회지
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• 제22권4호
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• pp.297-307
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• 2016

Purpose: This study was to estimate salt preference and sodium intake of pregnant women, and identify the relationship between salt preference and sodium intake. Methods: Research design was a cross sectional correlational survey with 197 pregnant women who visited outpatient clinics for antenatal care. The sodium intake levels were estimated by the amounts of sodium intake using the 24-hour recall method and sodium concentration in spot urine. The data were analyzed using descriptive statistics, t-test, ANOVA and Pearson's correlation. Results: Sodium intake using 24-hour recall method was $3,504{\pm}1,359mg$. Sodium intake levels had statistically significant differences depending on income. The average amount of sodium in spot urine was $2,882{\pm}878mg/day$. Sodium excretion levels had statistically significant differences depending on whether participants had preexisting hypertension in their family history and Body Mass Index (BMI) pre-conception. Salt preference was $62.61{\pm}20.96$ out of 180 points. Salt preference had significant differences depending on income, parity, gestational age, BMI pre-conception and showed negative correlation with sodium quantity in spot urine. Conclusion: Sodium intake in pregnant women recommended by World Health Organization recommended is 175%. Salt preference was not significantly different between sodium intake levels, however it was negatively correlated with sodium quantity in spot urine among pregnant women.

• 대한가정학회지
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• 제32권5호
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• pp.143-152
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• 1994

To investigate the changes of taste perception by aging, sixty one healthy elderly people and sixty five young adults were participated in the study. Most preferred levels of salt sour and sweet taste were chosen in bean sprout soup radish salad and yaksing respectively. Threshold levels of each taste were also chosen in NaCl solution for salt taste in citric acid solution for sour taste and in sucrose solution for salt taste, in citric acid solution for sour taste and in sucrose solution for sweet taste. The results are as follow: 1.Most preferred salt concentration in bean sprout soup was significantly higher in the elderly than in the young adults(p$\leq$0.001). There was no difference in sour taste preference of radish salad in both age groups. Most preferred sweetness in yacksig was significantly higher in both elderly men and women(p$\leq$0.001) 2. Threshold levels of salt and sweet taste were significantly higher in the elderly (p$\leq$0.001) However there was no difference in threshold level of sour taste in both age groups.

• 대한한방내과학회지
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• 제29권3호
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• pp.641-656
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• 2008

This study was done to investigate the effect of Gamichungyeoldodam-tang (GCDT) in DOCA-salt induced hypertensive rats. The results were obtained as follows : GCDT showed safety against cytotoxicity and toxicity in the liver and the kidney. GCDT showed an inhibitory effect on ACE. GCDT significantly decreased the heart rate and the blood pressure in DOCA-salt induced hypertensive rats. GCDT significantly decreased the levels of aldosterone in DOCA-salt induced hypertensive rats. GCDT significantly decreased the levels of dopamine, norepinephrine, and epinephrine in DOCA-salt induced hypertensive rats. GCDT significantly decreased the levels of chloride in DOCA-salt induced hypertensive rats. These results suggest that GCDT might be effective in treatment of hypertension.

• Food Science and Biotechnology
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• 제18권1호
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• pp.36-42
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• 2009

This study was performed to develop low-fat/reduced-salt sausages (LFRSS; <3% fat and <1.5% salt) containing milk protein (whey protein concentrate, WPC, or sodium caseinate, SC) that showed the similar cooking yield and textural characteristics to those of regular-fat/salt sausage control (RFC; 20% fat and 1.5% salt) or low-fat sausage control (LFC; <3% fat and 1.5% salt). Low-fat sausages (LFS) were formulated with a 2.5% fat replacer (konjac flour:carrageenan:soy protein isolate=1:1:3) and various salt levels (0.75, 1.0, 1.25, and 1.5%). LFS had differences in color and expressible moisture (EM, %) values as compared to those of RFC. A minimum salt level of 1% and addition of nonmeat proteins were required to manufacture LFRSS that have similar characteristics to those of RFC. However, LFS with 2% milk proteins reduced the hardness and gumminess as compared to LFC. These results indicated that 1% milk protein in combined with 1% salt was a proper level for manufacturing of LFRSS.

• 산업식품공학
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• 제14권2호
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• pp.153-158
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• 2010

저염 된장 제조를 위하여 염농도 8-14%로 달리하여 제조한 된장을 20$^{\circ}C$에서 16주 동안 발효하여 이화학적 특성의 변화를 조사하였다. 된장의 pH는 발효기간에 따라 전반적으로 감소하였고, 발효 4주 후부터 염농도 8%와 10%의 저염 된장이 염농도 12%와 14%인 고염 된장에 비하여 낮은 pH를 보였다. 적정산도는 제조 직후 1주간 급격히 높아진 후 발효기간이 경과함에 따라 완만히 증가하는 경향을 보였으며, 염함량이 높은 된장일수록 낮은 값을 보였다. 단백질 함량은 염농도에 관계없이 발효기간에 따른 변화없이 일정한 수준을 유지하였다. 아미노태 질소 함량은 발효기간에 따라 지속적으로 증가하는 경향을 보였으며, 저염 된장에서 높은 값을 보였다. 휘발성 염기질소는 발효 중반까지 일정한 수준으로 유지되다가 발효 후기에 급격히 증가하였으며, 염농도가 낮을수록 높은 경향을 보였다. 환원당은 발효 중기에 증가하다가 발효 후기에는 감소하였다. 염 함량을 달리하여 제조한 된장의 적정 발효기간은 염농도 8%에서 2-11주, 10%에서 3-12주, 12%에서 6-14주, 14%에서 9-15주로 염 함량에 따라 길어졌다. 된장의 관능적 품질은 낮은 염농도에서 단기간 발효한 된장이 높은 염농도로 장기간 발효한 된장에 비하여 우수하였다.

• 동의생리병리학회지
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• 제22권5호
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• pp.1240-1249
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• 2008

Kamigingansikpung-tang(KGST) has been used for many years as a therapeutic agent for acute stage of cerebrovascular disease and hypertension in oriental medicine. But the effect of KGST on hypertension and vascular system is not well-known. This study was done to investigate the effects of KGST on hypertension. The results were obtained as follow: KGST showed scavenging activity on DPPH free radical. KGST showed the inhibitory effect on ROS and ACE, and the accelerated SOD activity. KGST significantly decreased the blood pressure and pulse in DOCA-salt induced hypertensive rat. KGST significantly decreased the levels of aldosterone in DOCA-salt induced hypertensive rat. KGST significantly decreased the levels of dopamine, epinephrine in DOCA-salt induced hypertensive rat. KGST significantly decreased the levels of potassium(K+) and chloride(Cl-) in DOCA-salt induced hypertensive rat. KGST significantly decreased the levels of uric acid and creatine in DOCA-salt induced hypertensive rat. KGST has an effect on inhibiting cell damage of the heart, liver, kidney, and adrenal gland. results suggest that KGST might be effective in treatment and prevention of hypertension.

• 한국축산식품학회지
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• 제39권4호
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• pp.576-584
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• 2019

This study was performed to evaluate the physicochemical properties of myofibrillar protein (MP) gels containing pork skin gelatin at different salt concentrations. MP gels were prepared to the different salt levels (0.15, 0.30, and 0.45 M) with or without 1.0% of pork skin gelatin. Cooking yield (CY), gel strength, shear stress were measured to determine the physical properties, and SDS-polyacrylamide gel electrophoresis, scanning electron microscopy, fourier transform infrared spectroscopy, sulfhydryl group and protein surface hydrophobicity was performed to figure out the structural changes among the proteins. The addition of gelatin into MP increased CYs and shear stress. MP at 0.45 M salt level had the highest CY and shear stress, as compared to MPs at lower salt concentrations. As the salt concentration of MP gels increased, the microstructure became the compact and wet structures, and decreased the amount of ${\alpha}-helix$/unordered structures and ${\beta}-sheet$. MP with gelatin showed a decreased amount of ${\alpha}-helix$/unordered structures and ${\beta}-sheet$ compared to MP without gelatin. The addition of gelatin to MP did not affect the sulfhydryl group, but the sulfhydryl group decreased as increased salt levels. MP mixtures containing gelatin showed a higher hydrophobicity value than those without gelatin, regardless of salt concentration. Based on these results, the addition of gelatin increased viscosity of raw meat batter and CY of MP gels for the application to low salt meat products.

• 한국축산식품학회지
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• 제37권1호
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• pp.98-104
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• 2017

The objective of this study was to determine the effects of short-term presalting on pink color and pigment characteristics in ground chicken breasts after cooking. Four salt levels (0%, 1%, 2%, and 3%) were presalted and stored for 0 and 3 d prior to cooking. Cooking yield was increased as salt level was increased. However, no significant differences in pH values or oxidation reduction potential (ORP) of cooked chicken breasts were observed. Cooked products with more than 2% of salt level had less redder (lower CIE $a^*$ value) on day 3 than on those on day 0. As salt level was increased to 2%, myoglobin was denatured greatly. Myoglobin denaturation was leveled off when samples had 3% of salt. With increasing salt levels, residual nitrite contents were increased while nitrosyl hemochrome contents were decreased. These results demonstrate that salt addition to a level of more than 2% to ground meat may reduce the redness of cooked products and that presalting storage longer than 3 d should be employed to develop a natural pink color of ground chicken products when less than 1% salt is added to ground chicken meat.

• 한국식품과학회지
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• 제32권2호
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• pp.444-447
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• 2000

염농도를 $3{\sim}30%$로 달리하여 새우를 $20^{\circ}C$에서 발효하면서 발효시간에 따른 미생물 변화를 조사하였다. 염농도 3, 8, 30%에서 세균과 효모는 발효기간에 따라 감소하는 경향을 보였으나 염농도 18%에서는 초기수준을 유지하거나 증가하는 경향을 보였다. 호염성 세균의 발현은 염을 18% 수준으로 첨가하여 제조한 새우젓의 후반부 발효에서 두드러졌으며, 호염성 효모도 염농도 18%에서 가장 많은 수가 검출되어 염농도 18%가 새우젓 숙성에 관련된 미생물 생육에 가장 적합한 환경을 제공하는 것으로 나타났다.

• 생명과학회지
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• 제34권8호
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• pp.531-539
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• 2024

식품의 바이오제닉 아민은 아미노산 탈탄산화 반응에 의해 생산되며, 알레르기, 소화 문제 및 신경학적 증상을 유발하기도 한다. 최근에는 식품의 바이오제닉 아민의 함량을 줄이기 위한 다양한 연구가 진행되고 있다. 본 연구에서는 간장의 염도가 미생물 다양성과 바이오제닉 아민 생성에 미치는 영향을 분석하였다. 간장의 염도는 종 추정치 및 종 풍부도 지수와 통계적으로 유의한 수준의 상관관계가 있는 것으로 나타났다. Alpha-diversity 지수는 바이오제닉 아민 함량과 유의한 상관관계가 나타나지 않았으나, 간장의 염도가 증가함에 따라 histamine과 tyramine의 함량이 통계적으로 매우 유의한 수준으로 감소하였다. 간장의 염도를 기반으로 미생물 분포와 바이오제닉 아민 사이의 상관관계를 분석한 결과 Lactobacillus sp.와 Bacteroids sp.의 분포는 염도가 증가함에 따라 증가하는 것으로 나타났으며, 바이오제닉 아민의 함량은 감소하는 것으로 나타났다. 반면 Tetragenococcus sp., Chromohalobacter sp.와 Halomonas sp.의 분포는 염도가 증가함에 따라 감소하는 것으로 나타났으며, 바이오제닉 아민의 함량은 증가하는 것으로 나타났다. 본 연구 결과에서는 간장의 염도 범위 내에서 염도가 증가함에 따라 Lactobacillus sp., Bacteroides sp. Streptococcus gallolyticus, Pseudomonas sp.의 분포가 증가하였으며, 이들 미생물 분포의 증가는 바이오제닉 아민 생성의 감소 또는 바이오제닉 아민 분해와 관련 있는 것으로 추정된다.