Chemical Composition of Imported Table Salts and Kimchi Preparation Test

시판 수입 소금의 성분과 김치제조 시험

  • 신동화 (전북대학교 응용생물공학과 식품공학전공(농업과학기술연구소)) ;
  • 조은자 (전북 보건환경연구원) ;
  • 홍재식 (전북대학교 응용생물공학과 식품공학전공(농업과학기술연구소))
  • Published : 1999.09.01

Abstract

Chemical composition of imported table salts from China (sun dried), Thailand (sun dried) and Australia (rock salt) were compared the mineral content and heavv metal contamination with Korean sun dried salt. Kimchies prepared by those salts were analyzed the quality by pH, acidity and sensory evaluation. Chemical compositions were as follows : moisturefrom 1.7% (Australia) to 8.7% (Korea), sodium chloride-from 86.7% (China, summer) to 97% (Australia), insoluble matter in water-from 0.02% (Australia) to 0.18 (China), and sulfate ionfrom 0.03% (Australia) to 1.65% (China, summer). Judging by Korean Standard(KS) of salt, salt from Australia and Thailand belong to 1st grade, Korean and Chinese (winter) to 2nd grade, and China (summer) were out of 3rd grade. Ca and Mg content of the salts tested were 0.022% (Australia) to 0.246 (China, winter), 0.036% (Australia) to 0.841% (China, summer) respectively and Pb was 1.23 ppm(China, summer)~0.61ppm(Korea) which is within the Korean regulation. The other heavy metals, Pb, Cd, As and Hg were not detected in all salts tested. The quality of Kimchi prepared by those salts were significantly no difference with Korean sun dried salt.