• 한국수산과학회지
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• 제38권5호
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• pp.281-285
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• 2005

Raw meat of mackerel (Scomber japonicus) was salted by refined, sun-dried, bamboo, and KC1-added bamboo salts. Antimutagenic activity on N-methyl-N'-nitro-N-nitrosoguanidine (MNNG) in Ames test and growth inhibitory effects of AGS human gastric and HT-29 human colon adenocarcinoma cells were investigated using methanol extracts of the salted mackerels. Mackerel salted sun-dried, bamboo, and KC1-added bamboo salts used increased the antimutagenic activities against MNNG, however, the sample treated with refined salt reduced the antimutagenic activity. Inhibitory effects of the salted-mackerels on the growth of human cancer cells were increased as dose dependent pattern. Mackerel salted with refined salt activated the growth of AGS human gastric adenocarcinoma cells, but mackerel salted with sun-dried, bamboo, and KC1-added bamboo salts kept or increased anticancer effect compared to the raw mackerel. Mackerel salted with KC1-added bamboo salt led to the highest antimutagenic and anticancer activities. These results suggest that antimutagenic and anticancer effects of mackerel during manufacturing of the salted-mackerel could be enhanced by using different kind of salts such as bamboo, or KC1-added bamboo salts.

• 멤브레인
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• 제32권5호
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• pp.314-324
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• 2022

본 연구에서는 분리막을 이용하여 천일염내 미세플라스틱을 비롯한 불순물을 제거하는 분리막 공정 설계를 위한 연구이다. 천일염 염전에 적합한 분리막 재질, 공경 사이즈, 모듈을 선정하여 다양한 조건에서 실험을 진행하였다. 선정된 200 kDa, 4 kDa 한외여과막 그리고 3 kDa 나노여과막을 선정하였고, 실험은 실험실과 실제 염전에 파일롯 플랜트를 건설하여 각각 실험하였다. 천일염내 불순물은 대부분 0.1 ㎛ 이상의 크기를 가졌고 크기 분포는 0.1 ㎛에서 1 ㎛ 사이 입자가 가장 많은 부분을 차지하였다. 그리고 성분 분석결과 불순물 내에 7종류 이상의 다양한 미세플라스틱이 검출되었다. 분리막 공정 이후 여과된 염전수 분석한 결과 미세플라스틱을 포함한 불순물이 검출되지 않았고 기존의 천일염과 분리막 여과수로 제작한 천일염의 성분 비교해본 결과 천일염 성분의 변화 없이 불순물만 효과적으로 제거됨을 확인하였다.

• 한국식생활문화학회지
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• 제25권1호
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• pp.61-69
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• 2010

This study was carried out to investigate the effects of various kinds of commercial salts, including sun-dried (Korea), purified, and traditional salts on the chemical and sensory properties and growth of microorganisms involved in kimchi fermentation. Kimchi was prepared by salting in 10% NaCl solution for 2 hours followed by addition of other spices and fermentation at $20^{\circ}C$. The decreases in pH suggested that kimchi fermentation can be classified into 3 steps: initial, intermediate, and final stages. In texture analysis, the hardness and fracturability of traditional salt kimchi were higher than those of regular kimchi. From the sensory evaluation test for kimchi, sensory scores were high for traditional salt addition, especially taste, overall preference and texture. Among various microorganisms related to kimchi fermentation, the growth of Leuconostoc mesenteroides, Lactobacillus plantarum, Pichia membranaefaciens and Escherichia coli were examined. Based on the conditions of kimchi fermentation, a 2% and 5% concentration of each salt were studied. Also, the conditions of the cultures at $37^{\circ}C$ were examined. There was no considerable difference in the growth of Leuconostoc mesenteroides, Lactobacillus plantarum, Escherichia coli in the different kinds of salts. However, the growth of Pichia membranaefaciens was strongly inhibited by a 5% concentration of traditional salt during incubation at $37^{\circ}C$.

• 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.

• 한국식생활문화학회지
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• 제30권3호
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• pp.249-266
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• 2015

The sauce and paste, which is collectively called as 'jang' in Korean is the staple seasoning of Korean cuisine. Although China shares some aspects of the Jang (醬), the exact types and forms are different. In this study, we explore the current Korean jang through the six culinary books- "Seongwonlog (醒園錄)", "Yangsolog (養小錄)", "Jojeongjip (調鼎集)", "Susiggeeumsigbo (隨息居飮食譜)", "Junggwerok (中饋錄)", and "Sosigseolyag (素食說略)" from the Qing Dynasty of China. The Jang of Qing Dynasty are further classified into the Chumjang (甛醬), Dusi (豆豆支), Chungjang (淸醬), and jangyou (醬油). To make these four types, the huangzi (黃子) has to be first made from the flour or beans, after which salt is added and sun-dried. Chumjang is the type of Chunjang used to make Zhajiangmian and is widely used in the Northern part of China. Like Chumjang, Dusi is made from flour and beans. Salt as well as various spices like Star anise, Chinese pepper and sesame are added. This type of paste is widely used in the Southern part of China. Chungjang is made when salt and water are added and sun-dried, after which it is filtered through an apparatus called Jangyou. The final product is sauce similar to today's soybean sauce.

• 한국축산식품학회지
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• 제33권6호
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• pp.757-762
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• 2013

우리나라 전통장류를 건염햄 제조에 접목한 건염햄의 제품을 개발하기 위해 염지과정에서 첨가한 고추장과 된장이 건염햄 품질에 미치는 영향을 조사하고자 실시하였다. 천일염(C), 천일염+고추장(T1), 천일염+된장(T2)을 한우의 반힘줄모양근(m.emitendinosus)의 표면에 골고루 발라주고 세척한 한우 대장에 충진한 후 75일 동안 건조 및 발효시켰다. 한우 반힘줄모양근 건염햄 품질을 조사한 결과, 건염햄 수분함량은 46.45-48.04% 수준으로 유의적인 차이는 없었다. T1은 모든 처리구 중에서 pH가 가장 낮았고 T2는 WHC가 가장 낮았다(p<0.05). 기계적 육색 측정에서 C가 $a^*$와 $b^*$가 전통장류 처리(T1, T2)보다 높았으나(p<0.05), $L^*$은 유의적인 차이가 없었다. 조직감에서 T1은 C보다 탄력성이 유의적으로 낮았다(p<0.05). 관능평가 결과 모든 처리구에서 유의적인 차이가 없었고 C는 제품색과 향미가 높은 점수를 받은데 반해, T1은 높은 맛, 짠맛, 그리고 전체적 기호도가 다른 처리구에 비해 높았다.

• 한국수산과학회지
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• 제48권5호
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• pp.604-613
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• 2015

The objective of this study was to estimate the food quality of commercial boiled-dried Pacific herring Clupea pallasi as a substitute for boiled-dried anchovy. Standards for controlling quality of boiled-dried Pacific herring were suggested based on international (US FDA and CODEX) and domestic (Korean FDA, Standards on Quality of Seafood and Seafood Products, KS) standards for boiled-dried anchovy. The standards included requirements for moisture [less than 30% (less than 35 in very tiny sizes)], water activity (less than 0.85), salinity (less than 10%), water-phase salt (less than 20%), acid-insoluble ash (less than 1.5%), yeast and mold (fewer than 1.0×10³ CFU/g), and different size and breakage (less than 5%). Based on the standards suggested, commercial boiled-dried Pacific herring passed nine levels (all levels) in water activity, acid-insoluble ash, mold and yeast concentrations; seven levels (L-1, 2, 3, 4, M-1, 2, S) in water-phase salt, and three levels (L-1, 3, 4) in the ratio of different size and breakage categories. These results suggest that the quality of commercial boiled-dried Pacific herring is similar to that of commercial boiled-dried anchovy.

• 한국식품영양과학회지
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• 제23권4호
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• pp.625-633
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• 1994

In this study, processing of dried products of adcidian , Haocynthia roretzi, were investigated, which has been cultured in the south and east coast of Korea in recent years. Raw ascidians were shucked , gutted, soaked and then drained. Seven kinds of dried ascidian meats were prepared : boiled in 5% slat solution for 10 min and hot-air dried (A)-sun dried (B) or hot-air dried (C) after soaking for 1 min in 0.2% NaHSO3 solution , sun dried (D) or hot -air dried (G) after treating for 15 sec in 5% liquid smoke solution, and sun dried (E) or hot -air dried (F) after blanching for 30 sec in boiling 5% salt solution added with 0.2% NaHSO3. The moisture contents, water activity of the products showed little change and VBN gradually increased during storage at 25 $\pm$2$^{\circ}C$. The TBA and POV values of the liquid smoked dried ascidian (product D, G0 were considerably lower than those of others, In fatty acid composition 22 : 6 , 20 : 5 : 16: 0 and 18 : 1 acid were predominant. Conditions adopted in products D and G had a good antioxidative effect on highly unsatuated fatty acids during the storage. The contents of inosine and AMP of products were higher than those of other nucleotide and their related compounds. Judging from the results of chemical experiments and sensory evaluation, the sample A, D and G were most desirable and they could be preserved more than 120 days at room temperature(25$\pm$2$^{\circ}C$).

• Toxicological Research
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• 제17권4호
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• pp.273-277
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• 2001

Though the bamboo salt, called as "JUKYUM" has been widely used in Korea as panacea, it's toxicity were not screened completely. To investigate the toxicity of bamboo salt, we compared with the toxicity of crude salt and reagent-grade NaCl by performing single dose 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 the single dose oral toxicity tests on bamboo salt, crude salt and reagent-grade NaCl to SD rats are as follows, $LD_{50}$ of bamboo salt was 4174mg/kg (male) and 4074mg/kg (female), that of crude salt was 4871mg/kg (male) and 4898mg/kg (female) and that of reagent-grade NaCl was 4247mg/kg (male) and 4025mg/kg (female), respectively. There were little differences in clinical signs and gross legions among groups. Finding of gross autopsy and necropsy of bamboo salt treated group were similar to other groups.er groups.

• 한국식품저장유통학회지
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• 제20권6호
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• pp.791-797
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• 2013

본 연구는 생산시기별 국내산 천일염(장판염, 토판염)의 성분 비교와 미생물 오염 실태 조사를 통하여 천일염 품질관리 기준 마련을 위한 기초 데이터를 생산하기 위해 수행하였다. 월별 천일염 시료의 일반성분을 분석한 결과 15%이상의 높은 수분함량을 보인 시료도 포함되어 식염규격기준에 부적합하였지만, 불용분의 경우 장판염과 토판염이 별개의 기준을 가지고 있어 모두 현재 기준에 부합하였다. 또한 사분은 0.2% 이하의 기준을 초과한 시료도 일부 검출되었다. 회분 함량과 염도는 토판염이 장판염에 비해 약 10% 내외로 높아, 생산방법별로 구분하여 장판염은 염도 80% 이하(회분 80% 이하)의 기준을, 토판염은 염도 90%이하(회분 85% 이하)의 기준 적용을 제안하였다. 또한 총염소 이온(40% 이상)에 대한 분석 결과, 9월~10월에 채집한 장판염 시료에서만 기준보다 낮아, 가을에 채취한 천일염의 경우 채취시기를 명확히 하는 등 별도의 관리 강화 방안이 필요하다고 판단된다. 식염 규격 기준 외에 무기이온(Na, Mg, K, Ca, Zn, Fe) 및 미생물조사(중온, 대장균, 연쇄상구균, 호염균)를 실시한 결과, 주요 무기 성분에서 토판염보다는 장판염에서 생산시기별 차이를 조금 보였지만, 마그네슘만이 온도가 높은 여름보다 온도가 낮은 봄, 가을에 그 함량이 조금 높을 뿐, 월별 유의적인 차이는 보이지 않았다. 또한 미생물 오염도 실태 조사에서는 생산방법에 따른 차이는 보이지 않았고, 9~10월에 수집한 시료에서 일반세균, 연쇄상 구균 및 호기성 호염균이 상당히 높게 검출되어 관리 기준 마련 시 생산시기를 고려한 강화 방안도 고려되어야 할 것으로 판단된다. 따라서 기후, 토양 등 생산 환경과 생산방법에 따라 뚜렷한 성분 차이를 보이는 우리나라 천일염을 장판염과 토판염으로 구분하여, 우리나라 실정에 적합한 관리 기준이 마련되어 천일염 품질 관리 및 등급 기준에 따라 균일한 천일염이 생산된다면, 세계시장 진출 시고품질의 천일염을 지속적으로 공급할 수 있기 때문에 관련부서에서는 제도 마련과 지원에 힘써야 할 것이다.