• The Korean Journal of Pesticide Science
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• v.16 no.3
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• pp.257-260
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• 2012

Sundried salt was recently registered in food category in Korea in 2008, and food hygiene regulation only applied to several heavy metals and a few inorganic ions. In this report, we investigated the residual amounts of tricyclazole, a highly concerned contaminant from agricultural activity, and estimated their daily intake and hazard index. All 60 sundried salts were collected by region, and qualitatively and quantitatively were analyzed with GC-NPD. In this investigation, only three samples were confirmed the residual tricyclazole in sundried salts. Their maximum residue was $1.7{\mu}g/kg$, and their estimated average daily intake was $2.40{\times}10^{-8}{\sim}6.22{\times}10^{-8}mg/kg-day$. From these results, HI of tricyclazole for sundried salts was $7.53{\times}10^{-7}{\sim}2.07{\times}10^{-6}$ for Koreans, and the values were not considered as serious risk issues currently.

• The Korean Journal of Pesticide Science
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• v.15 no.4
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• pp.502-506
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• 2011

Most countries have the legislation and regulation for POPs control in food. In here, we studied the quantitative analysis of 24 organochlorine POPs (${\alpha}$-HCH 1, ${\beta}$-HCH 2, ${\gamma}$-HCH 3, ${\delta}$-HCH 4, trans-chlrodane 5, 2,4'-DDE 6, ${\alpha}$-endosulfan 7, cis-chlordane 8, 2,4'-DDD 9, endrin 10, ${\beta}$-endosulfan 11, 2,4'-DDT 12, endosulfan sulfate 13, HCB 14, aldrin 15, trans-nonachlor 16, 4,4'-DDE 17, dieldrin 18, 4,4'-DDD 19, cis-nonachlor 20, 4,4'-DDT 21, heptachlor 22, heptachlor epoxide 23 and mirex 24) with GC-ECD. The retention time of analytes were ranged between 19.18 min and 34.69 min, and their peak intervals were over 0.05 min at least. LOQs were ranged 0.003 ~ 0.033 ng/g, and their recovery rates were showed 60.9 ~ 120.8% on the 0.1 ng/g concentration of 24 organochlorine POPs. All tested 30 sundried salts were collected on Korean retailed market, and any analyte was not found in all the samples on LOQ levels.

• Food Science of Animal Resources
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• v.40 no.1
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• pp.11-20
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• 2020

The intent of this study was to scrutinize the consequence of salt type [sundried salt, refined salt, baked salt, or nitrate pickling salt (NP)] on the physicochemical and microbiological features of salami formulated by soaking with Aspergillus spp. before ripening. The effects of nitrate-free salts added were not significant. Nitrate pickling salt samples were significantly higher in protein level, whereas those were lower in fat level during ripening (p<0.05). The pH of salamis treated with NP was higher than that of other salt treatments, while weight losses of those was lower (p<0.05). During the ripening and drying, NP produced lower extent of volatile basic nitrogen and lipid oxidation than those with other salts (p<0.05). The total aerobic population counts of NP samples revealed lower than that of other samples over the ripening time. The addition of NP in salamis produced redder sausages. The salamis containing NP found to be better physicochemical and microbiological quality attributes than the other salt types.