• 한국축산식품학회지
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• 제37권6호
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• pp.793-798
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• 2017

Salt is an essential ingredient for cheese production, and it influences various aspects of cheese, including the shelf life, enzyme activity, flavor, casein hydration, and microbial proliferation during ripening. Several consumers avoid cheese with high salt content, mainly due to health problems such as hypertension, cardiovascular disease (CVD), stroke, and heart attacks. Salt has been commonly used for several purposes in cheese production, including for obtaining the required flavor and texture, for its preservative properties, and as a taste enhancer. However, salt usage has been opposed by the public and governmental bodies, who have been advised by health authorities that salt should be reduced or avoided in cheese for healthier life. However, salt replacement or reduction in cheese manufacturing requires formulation of intensive strategies. This review provides information about several strategies and innovations for reduction and replacement of salt in cheese manufacturing without seriously affecting the quality, microbial safety, and sensory properties of cheeses.

• 한국식품영양과학회지
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• 제26권6호
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• pp.1021-1027
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• 1997

$CO_2$production in fermentation of dongchimi was measured and interrelated with changes in pH and titratable acidity. The effects of salt content and temperature on $CO_2$production rate were analysed. Fermentation of dongchimi showed drastic pH decrease in early stage and subsequent levelling off around 3.9, with linearly increased acidity up to 0.3~0.4% optimum quality. $CO_2$production of dongchimi could be analysed to consist of two consecutive stages of constant rate. The first stage $CO_2$production of higher rate moved to the second stage of lower rate when acidity rose beyond 0.3%. When compared to those of 1 and 2% salt content, dongchimi of 3% salt showed lower $CO_2$production rate in the 1st stage and slower acidity change through the whole fermentation period. However, it resulted in the product of highest $CO_2$accumulation at optimal ripeness because of consistent $CO_2$production of longer 1st stage period and relatively high $CO_2$production rate in 2nd stage. $CO_2$production depended on temperature less compared to acidity change(activation energy: 57.3 and 44.3kJ/mol for $CO_2$production of 1st and 2nd stages, respectively; 79.3kJ/mol for acidity change), which means higher ratio of $CO_2$production rate relative to acidity increase at lower temperature. Slower increase in acidity at low temperature also was shown to extend the period of 1st stage $CO_2$production. Therefore, low temperature fermentation was effective in producing the high $CO_2$content dongchimi at adequate acidity, which is desirable organoleptically.

• 한국축산식품학회지
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• 제38권2호
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• pp.224-239
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• 2018

In this study, the possible changes in the quality characteristics of pastirma, Turkish-type dry-cured meat product, produced by using two different salts (NaCl-KCl) in a curing mixture and two different production techniques (natural and controlled condition) were examined. Moisture, pH, salt, sodium, potassium, TBA, fat, water activity, instrumental colour, texture, and sensory analyses were implemented in order to determine the possible effects of these applications. Fat, aw, pH, colour, tiobarbituric acid (TBA), texture, salt, Na and K values may allow these desired modifications in pastirma production to be limited. The substitution of 15% KCl instead of NaCl was acceptable in terms of the sensorial properties of the pastirma. However, the sensory analyses did not allow for using a higher KCl instead of NaCl because both the hardness and chewiness in the texture of the pastirma samples salted with 30% of KCl were not scored positively. Besides this, negative effects, which may occur during the pastirma production under natural conditions, can be eliminated by the production being under controlled conditions.

• Journal of Microbiology and Biotechnology
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• 제25권6호
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• pp.856-862
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• 2015

The objective of this study was to optimize the slurry contents and salt concentrations for ethanol production from hydrolysates of the seaweed Eucheuma spinosum. A monosaccharide concentration of 44.2 g/l as 49.6% conversion of total carbohydrate of 89.1 g/l was obtained from 120 g dw/l seaweed slurry. Monosaccharides from E. spinosum slurry were obtained by thermal acid hydrolysis and enzymatic hydrolysis. Addition of activated carbon at 2.5% (w/v) and the adsorption time of 2 min were used in subsequent adsorption treatments to prevent the inhibitory effect of HMF. The adsorption surface area of the activated carbon powder was 1,400-1,600 m²/g and showed selectivity to 5-hydroxymethyl furfural (HMF) from monosaccharides. Candida tropicalis KCTC 7212 was cultured in yeast extract, peptone, glucose, and high-salt medium, and exposed to 80, 90, 100, and 110 practical salinity unit (psu) salt concentrations in the lysates. The 100 psu salt concentration showed maximum cell growth and ethanol production. The ethanol fermentations with activated carbon treatment and use of C. tropicalis acclimated to a high salt concentration of 100 psu produced 17.9 g/l of ethanol with a yield (Y_EtOH) of 0.40 from E. spinosum seaweed.

• 한국식생활문화학회지
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• 제26권6호
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• pp.554-561
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• 2011

The nutritional value of kimchi is gaining global focus along with new possibilities and uses for the various salts used in making kimchi. The purpose of the study is to conduct research on the uses of various salts and investigate the consumer recognition of salt use in kimchi preparation. The findings are from 824 consumers over 19 years old from 15 locations who participated in this questionnaire via one-to-one interviews from September 23rd to October 14th, 2009. The results of the questionnaire show that when customers cooked, 71.9% used solar salt, 62.2% used flower salt (refined salt), 27.4% used Hanju salt (purified salt), 59.0% used processed salt (roasted salt), 47.4% used bamboo salt, 69.4% used Mat salt (table salt), and 18.2% used low sodium salt. The most preferred origin of salts was domestic. Most customers salted Chinese cabbage while preparing kimchi. Consumers showed low perceptions of different salts used in kimchi production, and did not exactly recognize the characteristics of various salts. The preferences for domestic and solar salts were very high, while the preference for sea salts was low. In conclusion, various types of salts could improve the quality of kimchi. This study hopes to help consumers produce better kimchi to match different needs. Therefore, attention should be paid to promoting the characteristics of various salts influencing the quality of kimchi.

• 한방안이비인후피부과학회지
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• 제16권2호
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• pp.79-95
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• 2003

Objectives: This study was performed to investigate the depigmentation effects of Salt, Acetum, Sesami Semen Nigrum. Methods: Inhibition of tyrosinase activity, melanin production & cell viability in cultured B16 melanoma cells, UV screen and cytoprotective effects on PC12 cells injured by hydrogen peroxide were measured. Results: Salt, Acetum, Sesami Semen Nigrum did not show any inhibitory effects of tyrosinase activity & melanin production in melanoma cells, UV screen and cytoprotective effects on PC12 cells injured by hydrogen peroxide. Conclusions: This study shows that Salt, Acetum, Sesami Semen Nigrum which were generally used for the addition in external application do not have the depigmentation effects. Following this, the depigmentation effects of the other addition which were generally used for external application shoud be examined.

• Asian-Australasian Journal of Animal Sciences
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• 제7권2호
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• pp.159-164
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• 1994

Two studies were conducted using 40 cross-bred bulls to study the effect of chopping, moistening with water or common salt solution on the nutritive value of rice straw (variety BG-400). Moistening with water did not significantly effect digestibility or intake of rice straw. As compared to straw fed in the long form, chopping did not significantly influence intake (2.33 vs 1.97kg $100kgBW^{-1}day^{-1}$, respectively), but significantly (p<0.05) decreased the digestibility (41.6 vs 37.4%) and intake of digestible dry matter (0.99 vs 0.74kg $100kgBW^{-1}day^{-1}$). Rice straw moistened with 2 or 4% common sea salt solution and directly fed to animals (Exp. 1) did not significantly effect its digestibility (43.9 and 43.1%, respectively) or intake (2.66 or 2.59kg $100kgBW^{-1}day^{-1}$, respectively), but over night storing of 2% salt solution sprayed straw (Exp. 2) significantly reduced its digestibility (33.6%). The latter is difficult to explain because the sodium concentration (mg/g straw dry matter) was lower than 4% salt solution treatment used in experiment 1 (3.30 vs 5.22). It is concluded that chopping, moistening with water or NaCl salt solution did not significantly improve the nutritive value of rice straw.

• Toxicological Research
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• 제18권2호
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• pp.149-157
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• 2002

Though the bamboo salt, called as "JUKYUM" has been widely used in Korea as panacea, it's toxicity was not screened completely. To investigate the toxicity of bamboo salt, we compared with the toxicity of crude salt and reagent-grade NaCl by performing repeated dose (3 month's) oral toxicity test in SD rats. Crude salt, natural sun-dried salt (crude salt) production, was purchased from the western seashore of Korean peninsular and reagent-grade NaCl was purchased from Sigma company. Results of repeated dose oral toxicity tests for 3 months (bamboo salt; 750, 1500, 3000 mg/kg/day, crude salt : 3000 mg/kg/day, reagent-grade NaCl; 3000 mg/kg/day) suggested that the bamboo salt treated group show no significant toxicological findings with body weights and organ weighs changes, and hematological, serum bio-chemical and histopathological findings compared with other groups.er groups.

• KSBB Journal
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• 제17권6호
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• pp.509-514
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• 2002

발효조건의 최적화에 대한 연구결과 온도는 28$^{\circ}C$, 배지의 초기 pH는 7.0, 통기와 교반 조건은 1.0 vvm과 500 rpm에서 erythritol의 생산이 가장 우수하였다. 이러한 최적의 발효조건에서 250 g/L의 glucose와 5 g/L의 yeast extract가 포함된 발효배지에서 최대 erythritol 농도는 143.3 g/L이었으며, 이때의 수율은 57%이고 생산성은 0.70 g/L-h이었다. 발효 중에 pH를 일정하게 조절하는 경우에 erythritol의 수율 및 생산성은 향상되지 못하였다. 발효배지에 0.5 M의 NaCl 또는 KCl의 첨가에 의해서 염이 첨가되지 않은 배지에 비해 erythritol의 생산이 약간 증가를 하였다. 그러나 NaCl 또는 KCl의 첨가농도가 증가할 수록 erythritol의 생성은 감소하고, 반면에 glycerol의 생성이 증가하였다.

• Biotechnology and Bioprocess Engineering:BBE
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• 제2권2호
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• pp.97-100
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• 1997

Cyclodxtrin homologues(CDs), produced by cyclodextrin glycosyltransferase(CGTase), were simultaneously partitioned in aqueous two-phase system(ATPS). Partition coefficients of CDs were measured in PEG/dextran systems. Phosphate, citrate, sulfate were tested as salt. ATPS of PEG/salt and PEG/dextran had the partition coefficients of the CDs, larger than unity. However, PEG/dextran system was observed better than PEG/salt as CGTase activity decreased sharply with salt concentration. Enzymatic rection occurred mainly in PEG-rich bottom phase because of the low partition coefficient of CGTase. The resulting CDs transferred to the PEG-rich top phase, obeying the diffusional partition. In the ATPS of 7% PEG(M.W.40, 000), 7mg/ml of CDs were obtained in top phase at 4.5 hours.