• Journal of the East Asian Society of Dietary Life
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• v.14 no.3
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• pp.257-264
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• 2004

The quality changes of the extracts of salt-fermented Ammodytes personatus during the storage were examined at 1 month interval during 3 months fermentation period. To prepare the extracts of Ammodytes personatus, 17%, 20% and 25% salt were added respectively and then stored for 3 months at room temperature and then extracted with hot water. During the storage, moisture and lipid contents of the samples decreased, but the crude protein contents increased gradually. On the other hand, ash content and pH showed little changes during the fermentation storage. After 6 months fermentation, the extracts of salt-fermented Ammodytes personatus were rich in free amino acids, such as glutamic acid, alanine, lysine, leucine, isoleucine, valine and aspartic acid in the order. As the fermentation progressed, the fish odor, turbidity, salty taste, savory flavor and overall preferences were similar to those of Ammotlytes personatus sauce in the market. The total cell numbers were 450∼570 cfu/mL at 0 day, but there were none revealed during the fermentation.

• Journal of Food Hygiene and Safety
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• v.3 no.4
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• pp.217-223
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• 1988

For the Effective utilization of the fish resources in coastal regions, investigations on preparation of powdered dried arkshell instant soup., quality stability of the products during storage and utilization as a food material were carried out with arkshell, Anadara broughtonii. Three kinds of powdered instant soup were prespared as 0% table salt(A), 5% table salt (B), 15% table salt(C) and packed with vacuum in laminated film bag. (polyester/nylon: 85${mu}ell$/15${mu}ell$, 18$\times$27cm) Their processing conditions and quality stability during storage at room temperature for 90 days were examined. Powdered instant soup was made by washing raw arkshell to remove visceral, clay, sand and blood, hot air drying(60$\pm$1$^{\circ}C$, 20 hrs) after draining and pulverizing dried arkshell to 35 mesh. Powdered instant soup was made by adding 2% sugar 0% table salt (5% and 15% table salt), 10.5% monosodium glutamate, 0.3% black pepper and 0.3% garlic powder to the pulverized dried arkshell. The condition of moisture and water activity of the products were 5.9-6.9% and 0.42-0.43, respectively. The moisture content s , water activity and pH of the products were showed little change and volatile basic nitrogen of them increased slightly during storage. Thiobarbituric acid value increased up to 60 days of storage and then decreased slightly. In solubility, powdered instant soup were showed no remarkable difference comparing with goods on the market. The color value of th products were showed little change during storage, In sensory evaluation, product B were scored slightly higher, in most cased, in flaver, color. taste and overall acceptability comparing with product A or product C during storage. Judiging form the sensory evaluation, powdered instant soup of 5% table salt (B) were the most desirable, and the quality of the products was stable for 90 days at 20$\pm$3$^{\circ}C$.

• Journal of the Korean Society of Food Culture
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• v.31 no.4
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• pp.348-356
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• 2016

The purpose of this study was to investigate the chemical contents (sugar, nitrogen, and amino acids) and sensory characteristics of traditional soy sauce according to three different methods. The samples were taken from four different periods (0, 20, 40, and 60 days after fermentation). Total sugar contents increased in all groups according to ripening period, and Gyupjang (G) showed the highest sugar content among the groups. Total nitrogen and amino acid contents of all groups increased after 60 days of ripening, and Gyupjang (G) and Gyupjang mixed with salt water (SG) had higher total nitrogen content compared to Chungjang (S) at the same period. The results from the sensory evaluation show that preferable sensory characteristics, such as color preferences, sweetness, umami taste, and overall preference, were significantly higher in Gyupjang (G) and Gyupjang mixed with salt water (SG) than in Chungjang (S). Preferable sensory characteristics had significantly high positive correlation with most amino acids, total nitrogen, and sugar contents, except for glutamine. Based on the significant difference in preferable sensory characteristics between Gyupjang mixed with salt water (SG) and Chungjang (S), Gyupjang mixed with salt water (SG) can be used to improve sensory characteristics. This research implies that adding salt water during the manufacturing Gyupjang process is advisable to yield high quality soy sauce.

• The Korean Journal of Physiology and Pharmacology
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• v.15 no.6
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• pp.437-443
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• 2011

Salt signals in tongue are relayed to the nucleus of the solitary tract (NST). This signaling is very important to determine whether to swallow salt-related nutrition or not and suggests some implications in discrimination of salt concentration. Salt concentration-dependent electrical responses in the chorda tympani and the NST were well reported. But salt concentration-dependency and spatial distribution of c-Fos in the NST were not well established. In the present study, NaCl signaling in the NST was studied in urethane-anesthetized rats. The c-Fos immunoreactivity in the six different NST areas along the rostral-caudal axis and six subregions in each of bilateral NST were compared between applications of distilled water and different concentrations of NaCl to the tongue of experimental animals. From this study, salt stimulation with high concentration (1.0 M NaCl) induced significantly higher c-Fos expression in intermediate NST and dorsal-medial and dorsal-middle subregions of the NST compared to distilled water stimulation. The result represents the specific spatial distribution of salt taste perception in the NST.

• Korean journal of food and cookery science
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• v.25 no.1
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• pp.31-38
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• 2009

The noodle is one of the most popular meal as a main dish in Korea and onions are reported to contain high levels of flavonoids such as quercetin, aglycone, and quercetin 4-glycoside. This study was conducted to develop the wet noodle with onion juice and to examine the cooking quality, textural properties of it. Five sensory attributes such as gloss, chewiness, adhesiveness, odor, and taste were used for sensory evaluations. Optimal amount of onion(149.5 g) and salt (6.5 g) satisfied target sensory score(7.0) was suggested by response surface methodology. The wet noodle with optimal amount of onion juice and salt was tasted by 100 consumer and showed high score(6.67) in overall acceptability. Cooking quality was measured through absorption of water, volume, degree of turbidity. The volume, water absorption, and cooking water turbidity of cooked wet noodle with onion juice(experimental noodle) were significantly(p<0.01) higher than the control one. Texture profile analysis of experimental noodle showed a lower score of hardness, adhesiveness, springiness, and chewiness. However, it appeared that the experimental noodle showed higher score for cohesiveness than the control noodle.

• YAKHAK HOEJI
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• v.3 no.1
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• pp.11-14
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• 1957

"Kotchujang" is a favorite food among the Korean. "Kotchujang" is a fermented food made from rice, red pepper, table salt, water, and "Maeju". "Maeju" is a fermented Soybean and is the fermentation source for Kotchujang. The freshly prepared Kotchujang is quite hot due to the hot component of red pepper, Capasaicin and it is getting to decrease the hotness resulting to the delicious and milder taste after fermation for some time (one to two months ususally at home). No one studied on this fermentation process on biochemical view-point yet.n process on biochemical view-point yet.

• Journal of the Korean Society of Food Culture
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• v.6 no.1
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• pp.61-69
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• 1991

Brewing method and quality of 10 sample of traditional Dungge-Jang in Kyungsang-Do area were investigated. In order to improve the taste of Dungge-Jang, some amount of boiled bean was added in the Dungge-Jang at early stage of fermentation. The level of amino nitrogen turned out to be low while that of water soluble protein and salt soluble protein was high. Glutamic acid, aspartic acid and proline were the major amino acid in water and salt soluble protein in traditional Dungge-Jang in Kyungsang-Do area. The content of total sugar and free reducing sugar were found to be considerably high, and among the free sugar, glucose was the highest$(2.16{\sim}4.02\;mg/ml)$, followed by maltose and maltotriose. Activities of acid protease and liquefying amylase were $0.13{\sim}1.36$ unit per milliliter and $10.18{\sim}15.19D^{40o}_{30}$ respectively. Result of sensory evaluation showed that the good Dungge-Jang turned out to have well harmonized taste of flavor, sweetness and sourness while the color looked slightly dark and yellow.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.12
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• pp.1776-1780
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• 2011

The effects of different kinds of salt on the qualities of weight, volume, water absorption rate, turbidity, pH, textural characteristics, and sensory evaluation of wet noodles were studied. The salts employed in this study were purified salt (PS), solar salt (SS), solar salt without bittern (SSWB), roasted salt (RS) and bamboo salt (BS, $1{\times}$). The weight, volume, and water absorption rate of the noodles decreased with the 2% addition of different kinds of salts compared to the noodles without any added salt. The turbidity of the noodles decreased when BS (0.484), RS (0.489), or SSWB (0.489) were added to the noodles much more than when PS (0.508) was added. The pH of both wet noodles and cooked noodles was higher when BS, RS, or SS were added than when the others were added. The springiness and cohesiveness of the noodles were both increased with the addition of the salts. BS, RS and SS especially increased the springiness and cohesiveness of the noodles. In sensory evaluations of appearance, taste, texture and overall acceptance, BS received the highest scores. From the results, adding salt to wet noodle preparations is important to increase the quality of the noodles. BS showed the best overall results among the salts employed in this study.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.1
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• pp.72-80
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• 2007

This study was carried out to investigate the effects of various salts on the physical and fermentative characteristics of doughs and on the quality of white pan breads produced using purified salt, Korean solar salt, Chinese solar salt, Mexican solar salt, washed and dehydrated salt, roasted salt, and bamboo salt. In farinogram patterns, dough prepared using the purified salt had the highest water absorption. Extensograms showed that the resistances and resistance/extensibility ratios of the doughs with the solar salts were higher than those with the purified salt. In amylograms, the dough with the bamboo salt had the highest viscosity value. A specific volume was the smallest in the bread with the Korean solar salt (4.11 mL/g), while the largest with the Mexican solar salt (4.85 mL/g). A baking loss rate of the bread prepared with the Korean solar salt (10.34%) was less compared to other samples (10.91 $\sim$ 11.65%). The crust of the bread added with the Korean solar salt showed higher L value and lower a value while its crumb showed the highest b value. A sensory evaluation indicated that significant differences in some characteristics of the breads were observed in the breads prepared with the Korean solar salt and Mexican solar salt. However, flavor, taste, and overall acceptability showed no significant differences among all breads prepared with different salts.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.38 no.2
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• pp.89-93
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• 2005

To manufacture the low-salt anchovy, Engraulis japonicus, sauces with $14\%$ and $17\%$ NaCl, anchovy sauce with $26\%$ NaCl was diluted with sterilized water and then heated at $60^{\circ}C$ for 10 min, 20 min, 30 min, and 40 min. The chemical and microbial changes of the heat-treated low-salt anchovy sauces stored at $25^{\circ}C$ were analyzed at different storage periods. Lactic acid and total nitrogen contents of $14\%$ and $17\%$ NaCl anchovy sauces decreased slightly during storage, but pH, VBN and amino nitrogen contents were almost constant. The amino nitrogen content of $17\%$ NaCl anchovy sauce was higher than that of $14\%$ NaCl anchovy sauce. Total viable cell and lactic acid bacteria were not detected in the anchovy sauce heated at $60^{\circ}C$ for more than 20 min and only proteolytic bacteria was determined less than 10 CFU/mL. The 17% NaCl anchovy sauce heated at $60^{\circ}C$ for 30 min was relatively good for the taste and odor by sensory evaluation.