• 한국조리학회지
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• 제23권5호
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• pp.87-91
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• 2017

This study was conducted to investigate the quality characteristics of sun-dried salt prepared with added Cheongyang hot pepper juice(CPJ). The moisture, crude protein, crude lipid, and crude ash contents of the CPJ were 84.36%, 2.27%, 1.41%, and 0.67% respectively. The moisture content, yellowness, capsaicin, and dihydrocapsaicin of sun-dried salt increased according to the level of added CPJ, whereas the NaCl, pH, lightness, and redness value increased. The sensory evaluation results showed that preferences for the sun-dried salt increased as CPJ, approached their optimum value and decreased as they exceeded optimum levels. Consequently, the proposed optimum level in the ingredient formulation for manufacture of the standard sun-dried salt was 30% CPJ, as based on analyses. Ultimately, this study was expected to contribute to the commercialization of sun-dried salt of high quality.

• 동아시아식생활학회지
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• 제19권4호
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• pp.525-532
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• 2009

The purpose of this study was to compare the ability of Northeast Asians to discriminate the salinity in salt solution and foods, and to compare their preference of salinity. Panels of Korean, Japanese and Chinese evaluated three kinds of samples that contained different level of salt such as salt solutions, julienned radish salad, Bulgogi. The salt levels had been manipulated to produce five samples of each one. The salt solutions were prepared by adding 0.3%, 0.7%, 1.1%, 1.5%, 1.9% salt into water. Different levels of salt in Julienned radish salad and Bulgogi were prepared by adding 0.5%, 1.5%, 2.5%, 3.5%, 4.5% salt to the recipe. The results of this study showed that the three ethnic groups had significant differences in their ability to distinguish the intensity of salinity in solutions containing a high contents of salt(1.5~1.9%). According to the regression analysis, Koreans(a=1.050) turned out to be the most able to detect the intensity of salinity, compared to the Japanese (a=0.988) and Chinese (a=0.807). All ethnic groups preferred a salt concentration of 0.3%, and the preference for this concentration was lower in Japanese than in Koreans and Chinese. There were significant differences in the perception of salinity in the julienned radish salad containing more than 3.5% salt between Koreans and Chinese. Koreans (a=1.168) appeared to be the most able to detect the intensity of salinity, compared to the Japanese (a=0.908) and Chinese (a=0.793). Both Koreans and Japanese had the strongest preference for the julienned radish salad containing a 1.5% salt concentration, while the Chinese preferred a salt concentraion of 2.5%. The ability of ethnic groups to detect the salinity in Bulgogi were significantly different at high salt -concentrations (more than 3.5%), and the awareness of salinity was as fallows : Koreans(a=0.161) > Japanese (a=0.896) > Chinese (a= 0.845). Koreans and Japanese had a higher preference or the Bulgogi containing a salt concentration of 1.5%, and the Chinese had higher preference at a salt concentration of 2.5%.

• 한국보건간호학회지
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• 제24권2호
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• pp.311-322
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• 2010

Purpose: This study aimed to examine the compliance to a low-salt diet, sodium intake, and preferred salty taste in elderly patients with hypertension. Methods: A cross-sectional descriptive design was used. Participants were 105 elderly patients with hypertension living in a rural area. The compliance with a low-salt diet, sodium intake, and preferred salty taste, blood pressure, body mass index, and waist circumference were measured, and compared according to the general characteristics and the levels of blood pressure. Descriptive statistics, $X^2$-test, t-test, and ANOVA were used for data analysis. Results: compliance with a low-salt diet was marginally elevated. Sodium intake was relatively high and the main sources were seasonings and vegetables. The participants tended to prefer high levels of salt. Sodium intake was significantly higher the hypertensive individuals (stage I and II) compared to prehypertensive subjects on a normal maintenance diet. Sodium intake from vegetables was also significantly different between the two groups. Conclusion: Nursing intervention for hypertensive elderly patients should include strategies to decrease sodium intake.

• 한국작물학회지
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• 제63권4호
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• pp.314-321
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• 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.

• 한국가금학회지
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• 제32권3호
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• pp.195-202
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• 2005

본 연구는 사료내 염분의 함량수준에 따라 육계와 산란계의 생산성을 조사하여 가금의 염분 안전 수준을 파악함으로써, 국내 부존 사료자원으로 염분 함량이 높은 남은 음식물을 원료사료로서 이용가치를 구명하기 위하여 실시하였다. 시험 1에서는 육계의 사료 섭취량, 증체량, 사료 효율 및 연변 발생 등에 미치는 염분 첨가의 영향을 평가하기 위해 21일령의 Avian 육계 108수(6처리$\times$6반복$\times$3수)를 3주간 공시하여 직립 철제 케이지에서 수행하였다. 각 처리구의 염분 함량은 $0.25\%$의 배합사료를 대조구, 시험구는 각각 0.5, 1.0, 1.5, 2.0 및 $2.5\%$ 구로 나누었다. 시험기간(3주간)중 사료 섭취 량은 각각 1,834, 1,974, 1,896, 1,899, 1,822, 1,850g으로 염분 농도 증가에 따른 사료 섭취량에 차이는 없었으며, 증체량은 각각 1,035, 1,079, 1,033, 1,048 1,037, 982g으로 사료내 염분 농도 증가에 따른 유의적 차이가 없었다. 그러나 연변 발생에서는 분뇨의 수분 함량이 72.8, 74.4, 76.9, 80.2, 83.8 및 $86.2\%$로 사료내 염분 함량이 증가함에 따라 증가하였으며(P<0.05),연변 발생의 정도를 육안으로도 쉽게 관찰할 수 있었다. 시험 2에서는 62주령의 ISA Brown 산란계 135수(5처리$\times$9반복$\times$3수)를 4주간 공시하였다. 염분 함량이 $0.25\%$인 배합사료를 대조구로 하고 시험구는 1, 2, 3, $4\%$로 염분을 조절하여 나누었다. 시험기간(4주) 동안 일일평균 수당 사료섭취량은 각각 115, 111, 108, 104 및 101g으로 염분 농도가 증가함에 따라 사료 섭취량이 감소하였으며, 특히 3과 $4\%$ 처리구에서 대조구에 비해 감소하였다(P<0.05). 산란율은 각각 82.4, 84.2, 85.4, 88.7, $85.9\%$로 처리구간에 유의적 차이는 없었다. 음수량은 염분 농도에 따라 수당 일일 215, 261, 364, 459및 497mL로 증가하였고(P<0.05), 연변 발생 역시 음수량의 증가에 따라 크게 증가하여 육안으로도 쉽게 관찰할 수 있었다. 이러한 실험결과에서 사료내 염분 함량은 산란계의 생산성에 크게 영향을 미치지 않음을 시사하였다.

• 한국가금학회지
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• 제51권1호
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• pp.1-9
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• 2024

닭고기 패티에 소금함량을 줄이며 칼슘을 강화하기 위해 패각칼슘분말(SCP)을 첨가하며, 물성을 개선하기 위해 트랜스글루타미나아제(TG)를 첨가했을 때 나타나는 영향을 확인하기 위해 첨가하는 소금과 SCP, TG의 함량을 달리한 5개의 처리구(CON, 소금 2%; T1, 소금 0.75% + SCP 0.2%; T2, 소금 0.75% + SCP 0.2% + TG 0.2%; T3, 소금 0.5% + SCP 0.4%; T4, 소금 0.5% + SCP 0.4% + TG 0.2%)를 제조하여 패티의 육질특성 및 저장성을 비교 분석하였다. 닭고기 패티에 소금 첨가량을 낮췄을 때 회분 함량이 감소했으며 가열감량이 증가했다. 그리고 SCP와 TG를 첨가할수록 pH가 상승하였다. 소금, SCP, TG의 첨가량에 따른 육색의 변화는 없었으며, TG 없이 소금 0.5%와 SCP 0.4%를 첨가했을 때 경도와 씹음성이 감소했다. 소금을 0.5%로 줄이며 SCP 0.4%를 첨가했을 때 관능적으로 다즙성이 떨어진다는 평가를 받았지만 전체기호도를 포함한 나머지 관능평가항목에서는 차이를 보이지 않았다. 소금의 첨가량은 닭고기패티의 TBARS 결과에 영향을 주지 않았지만, 소금을 적게 첨가할 시 미생물 오염에 취약해질 수 있다는 결과를 보였다. 이를 통해 닭고기 패티에 소금을 줄이면서 SCP를 첨가하는 것은 관능적으로 큰 영향을 주지 않지만, 소금을 0.5% 이하로 첨가 시 패티의 물성에 부정적인 영향을 줌으로 TG의 첨가를 고려해야 한다. 또한 소금 첨가량이 감소할 시 미생물로 인한 저장성에 취약해지므로 제조 시 이에 대한 추가 첨가물을 고려해야 할 것으로 판단된다.

• 한국생활과학회지
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• 제16권4호
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• pp.837-848
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• 2007

The literature suggested that a small reduction in overall blood pressure can have a large effect on overall prevalence of hypertension, and therefore, the affect of taste preferences of the population on salt intake should be considered for long-term blood pressure intervention programs. The purpose of this study is to investigate the influence of salt taste preference and salt taste sensitivity on salt intake behavior as risk factors for high blood pressure. We collected information on blood pressure, diet and lifestyle behaviors, salt taste preference and salt taste sensitivity from 540 respondents from Suseo-dong, Seoul. Salt taste sensitivity was assessed by administering a 1% NaCl solution to the subject's tongue and measuring the perceived intensity on 10 level scale. Salt intake behavior was classified into 3 categories: frequency of high-sodium foods, practice of salt-reducing behavior and frequency of vegetable and fruit intake. Salt taste preference showed a significant relation to the subjects' blood pressure, i.e. subjects with a higher salt preference had higher blood pressure. Salt taste sensitivity did not show a significant relation to blood pressure. However, there was a positive correlation between salt taste preference and salt taste sensitivity. Among the 3 indicators used to measure salt intake behavior, the practice of salt-reducing behavior remained significantly correlated to blood pressure. Moreover, salt-reducing behavior and salt taste preference showed a significant correlation, i.e. people who do not like salty foods tend to practice more salt-reducing behavior, leading to reduced levels in blood pressure. In a population, a small reduction in overall blood pressure can have large effects in overall prevalence of hypertension, in contrast to clinical studies where achievement of an individual's normal blood pressure is emphasized. Therefore, taste preference of the population should be considered for long-term blood pressure intervention programs.

• 대한지역사회영양학회지
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• 제18권3호
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• pp.223-232
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• 2013

The purpose of the study was to investigate the influence of salt (NaCl) recognition threshold and pleasant salt concentrations of Korean rural elderly subjects on preference of salty food as well as food group consumption patterns. The subjects were 213 elderly people (male 71 and female 142) over 65 and under 90 yr of age from Sunchang area. The higher values were found with male subjects in the areas of basic taste recognition threshold and pleasant concentration level of salt. The taste sensitivity scores of male subjects did not decrease with the increasing age, but female subjects exhibited a significant decrease with the age. The major determinant factor of salt preference of the elderly subjects in this study appeared to be personal pleasant concentration of salt rather than salt recognition threshold level and this trend was more evident in males than in females. The subject group of lower salt pleasant concentration i.e. consuming less salt showed the higher number of fruit and fruit juice intakes per week, and higher MNA (define this) scores were implying that they display more desirable nutritional status. Therefore, nutritional education focused on not only a variety of food consumption but also lowering pleasant salt concentration levels is advised to improve the quality of nutrition in the elderly.

• Journal of Animal Science and Technology
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• 제63권4호
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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 Applied Biological Chemistry
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• 제48권1호
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• pp.1-6
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• 2005

Analysis of chlorophyll (Chl) fluorescence implicated treatment of 40 mM NaCl decreased maximal photochemical efficiency of photosystem II (PSII) (Fv/Fm), actual quantum yield of PSII (${\Phi}_{PSII}$), and photochemical quenching (qP) in rice, but increased non-photochemical quenching (NPQ). Decreases in Fv/Fm, ${\Phi}_{PSII}$, and qP were significantly alleviated by $30\;{\mu}M$ jasmonic acid (JA), while NPQ increase was enhanced. Transcription levels of antioxidant isoenzyme genes were differentially modulated by NaCl treatment. Expression of cCuZn-SOD2 gene increased, while those of cAPXb, CATb, and CATc genes decreased. JA prevented salt-induced decrease of pCuZn-SOD gene expression, but caused greater decrease in mRNA levels of cAPXa and Chl_tAPX genes. Investigation of vacuolar $Na^+/H^+$ exchanger (NHX2) and 1-pyrroline-5-carboxylate synthetase (P5CS) gene expressions revealed transcription level of NHX2 gene was increased by JA, regardless of NaCl presence, while that of P5CS gene slightly increased only in co-presence of JA and NaCl. Unlike JA, ${\gamma}$-radiation rarely affected expressions of antioxidant isoenzyme, NHX2, and P5CS genes, except for increase in mRNA level of Chl_tAPX and decrease in that of pCuZn-SOD. These results demonstrate enhanced salt-tolerance in JA-treated rice seedlings may be partly due to high transcription levels of pCuZn-SOD, NHX2, and P5CS genes under salt stress.