• Journal of the Korean Home Economics Association
• /
• v.17 no.1
• /
• pp.22-28
• /
• 1979

The phyio-chemical properties of Ion exchange salt, crude salt, particaly refined salt, and Isoized salt were determined. The basic amount of salt used in cooking were standardized . Acceptabilities as to the taste and saltiness of food prepared with the standard amounts of various kinds of salt were compared. Whereupon, the following conclusion was obtained. 1) Crude salt showed 12.23 per cent water content, the highest among the kinds of salt examined, while particaly refined salt had 2.53% water content. Refined salt, Ion exchange salt, and Iodized salt showed 0.36%, and 0.28%, respectively. 2) Where the same amount of salt was dissolved in the same amount of water, crude salt and partialy refined salt were dissolved twice as Ion exchange salt of fine-grain form, refined salt, and Iodized salt. In actual cooking, Ion exchanges salt and refined salt are used only half as much as raw salt, and it can be said that the time required for dissolving salt is the same. 3) The comparison between content and weight of various kinds of salt showed that the weights of Ion exchange salt, Iodized salt, and refined salt were two times as heavy as crude salt and partialy refined condition of same content. 40 The threshold concentration of salt is the sensed degree of saltiness. Different concentrations were recorded for various for various kinds of salt, the threshold concentration of Ion exchanges salt showed the lowest degree of 0.05, while that of partialy refined salt was 0.09 equivalent to 1.8 times that of the former. 5) Experimental cooking involving various kinds of salt indicated that where salt was used accurately, soup, vegetables, kimchi, and soybean sauce which were prepared with Ion exchanges salt showed the best acceptability , but no statistical differences could be noted among sarious kinds of salt used in preparing those foods.

• Journal of environmental and Sanitary engineering
• /
• v.11 no.3
• /
• pp.79-84
• /
• 1996

In order to determine the content of heavy metal in common salts, 35 bay salt samples, 7 refined salt samples, 7 fine salt samples, 5 bake salt samples and 5 bamboo bake salt samples were collected from old market in major cities. Heating bay salt 35 samples, it made heating bay salt of $500^{\circ}C$, /TEX>(34 samples), heating bay salt of $1000^{\circ}C$(35 samples). These were analysed for contents of lead(Pb), cadmium(Cd), iron(Fe) and zinc(Zn) by atomic absorption spectrophotometer. The results were as follows : Mean content of lead in bay salts was $0.124{\pm}0.035ppm$ refined salt was $0.130{\pm}0.019ppm$, fine salt was $0.073{\pm}0.036ppm$ bake salt was $0.097{\pm}0.023ppm$, bamboo bake salt was $0.117{\pm}0.020ppm$, heating bay salt was $0.063{\pm} 0.021ppm$ in $500^{\circ}C$, heating bay salt was $0.063{\pm}0.039ppm$ in $1000^{\circ}C$. And bay salt refined salt bamboo bake salt were not significant one another. Mean content of cadmium in bay salts was $0.031{\pm}0.008ppm$ refined salt was $0.032{\pm}0.003ppm$, fine salt was $0.037{\pm}0.005ppm$, bake salt was $0.169{\pm}0.117ppm$ bamboo bake salt was $0.079{\pm}0.052ppm$, heating bay salt of $500^{\circ}C$ was $0.030{\pm}0.029ppm$ heating bay salt of $1000^{\circ}C$ was $0.017{\pm}0.013ppm$. And bay salt refined salt, fine salt were not significant one another. Mean content of iron in bay salts was $1.025{\pm}0, 634ppm$, refined salt was $0.359{\pm}0.163ppm$ fine salt was $0.267{\pm}0.068ppm$, bake salt was $2.929{\pm}1.963ppm$, bamboo bake salt was $5.378{\pm}3.676ppm$, heating bay salt of $500^{\circ}C$ was $0.847{\pm}0.315ppm$ heating bay salt of $1000^{\circ}C$ was $0.991{\pm}0.868ppm$. And bay salt refined salt, fine salt, bake salt, bamboo bake salt were significant one another(p<0, 01). Mean content of zinc in bay salts was $0.253{\pm}0.154ppm$, refined salt was $0.263{\pm}0.091ppm$ fine salt was $0.187{\pm}0.015ppm$, bake salt was $0.166{\pm}0.034ppm$, bamboo bake salt was $0.282{\pm}0.064ppm$, heating bay salt of $500^{\circ}C$ was $0.253{\pm}0.085ppm$, heating bay salt of $1000^{\circ} C$ was $0.242{\pm}0.179ppm$. And bay salt refined salt fine salt, bake salt, bamboo bake salt were not significant one another.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.27 no.3
• /
• pp.419-424
• /
• 1998

This study was carried out to investigate changes in the physicochemical and sensory characteristics of Oiji(Korean pickled cucumbers) prepared with different salts(bay, refined and purified salt). The pH of Oiji prepared with bay salt was higher than those prepared with refined and purified salts. The salt concentration of Oiji prepared with purified salt showed the highest value during fermentation period. The cutting forces at middle part of Oiji prepared with bay and refined salts were higher than those of raw cucumber, and bay salt resulted in the highest force during fermentation period. The result of sensory evaluation indicated significant differences in color, odor, taste, texture and overall acceptability among salts at 5% level. Oiji prepared with bay salt showed the highest score in most the sensory characteristics.

• The Korean Journal of Food And Nutrition
• /
• v.22 no.2
• /
• pp.238-245
• /
• 2009

The principal objective of this study was to investigate the association of variable salts with the hardness of cubed white radish. We analyzed the contents of domestic sun-dried salt, Chinese sun-dried salt, domestic refined salt, Australian rock salt and Australian industrial sun-dried salt in the radish samples. Our assessment of the water content of variable salts showed that domestic refined salt was highest(7.27%) and Australian rock salt was lowest(0.16%). The NaCl contents of variable salts were as follows : 93.23% in refined salt, 93.76% in Australian rock salt, 87.85% in domestic Shinan sun-dried salt and 87.98% in Chinese sun-dried salt. The content of insoluble matter in water were $0.03{\sim}0.05%$ in all salts except 0.85% in Australian industrial sun-dried salt. The pH values of salts were as follows : 8.93 in domestic sun-dried salt, 8.62 in Chinese sun-dried salt, 6.69 in refined salt, 5.83 in Australian rock salt and 6.41 in Australian industrial sun-dried salt. Regarding the mineral component content assays, domestic salt was found to harbor lower Na content but far higher Mg, K, Ca contents than other salts. In our evaluation of the hardness of cubed white radish, we detected a continuous increase in the hardness of cubed white radish soaking in a 4% salt solution of domestic Shinan natural salt, but an initial increase followed by a decrease in the hardness of cubed white radish soaking in a 4% solution of the other salts.

• Food Science of Animal Resources
• /
• v.36 no.2
• /
• pp.152-158
• /
• 2016

This study was carried out to investigate the effects of refined, solar, and bamboo salt on the physico-chemical properties and sensory characteristics of cured pork loin. Moisture, protein, fat, and ash content, lightness, yellowness, cooking yield, and color, juiciness, and tenderness of sensory properties on curing pork loin exhibited no significant differences regardless of the nature of salts. The pH of raw and cooked cured pork loin with added bamboo salt was higher that of other salt treatments. However, the cooking loss, and Warner-Bratzler shear force of cured pork loin with added refined salt was lower than those of solar and bamboo salt pork loins cured. The flavor and overall acceptability scores of treatments with refined salt was higher than those of solar and bamboo salt treatments. The unique flavor of bamboo salt can render it as a functional material for marinating meat products. In addition, the results of this study reveal potential use of bamboo salt in meat curing.

• Journal of Acupuncture Research
• /
• v.21 no.1
• /
• pp.119-135
• /
• 2004

Objective: The purpose of this study is to investigate the mechanism and effect of moxibustion with salt objectively, to be used as the quantitative data through the measurement of temperature, and to grasp the thermodynamic characteristics of moxibustion with salt. Methods: We have selected of the moxibustion with salt of indirect moxibustion. We make a comparative study of the thermodynamic characteristics of moxibustion with salt as a kind of the 4 salt. We examined combustion times, temperatures, temperature gradients in each period during a combustion of moxa. Results: 1. We make out that it is not significantly change the time of thermal conduction of moxibustion with salt as a kind of 4 salt. 2. The heating period of Refined Salt was long and that of Sun-dried Salt was a short time respectively. The heating period of maximum tamperature is high Sun-dried Salt, Mechanical Salt and Refined Salt orderly. Maximun heating speed in the heating period was $0.151{\sim}0.184^{\circ}C/sec$ and at the same tendency of the maximum temperature in the heating period. 3. The retaining period was shorter than the heating period respectively, that is 15~24% of the combustion time of in the heating period. We make out that it is not significantly different the time of the retaining period as a kind of 4 salt. The mean temperature of retaining period was $43.2{\sim}48.1^{\circ}C$, that was extraordinarily high temperature. 4. We make out that it is not significantly different the time of the cooling period as a kind of 4 salt. The cooling period was measured 223~233sec. Beacuse the same density and size of moxa combustion was made an experiment. 5. The effective combustion time of Refined Salt is longer(259sec) than that of Sun-dried Salt(173sec). It is significantly different the time of the combustion time as a kind of 4 salt. 6. It is significantly different the Sample deviation of the combustion time as a kind of 4 salt because of the water content of the 4 salt individually. Conclusions: As the base on this study, we obtained the conclusion as the follows. The salt of moxibustion with salt was fitted for Sun-dried Salt due to making to Mechanical Salt recently. The Refined Salt is composition rate to another and small size comparatively. So It was fitted for the salt of moxibustion with salt. It is necessary to study continuously about the more suitable moxibustion with salt and quantitative analysis about the moxibustion with salt.

• Korean Journal of Food Science and Technology
• /
• v.39 no.2
• /
• pp.152-157
• /
• 2007

In an attempt to develop functional salts having beneficial health effects, we experimentally prepared three functional salts by fortification with soluble seaweed minerals (Hizikia mineral salt, HMS), fucoidan (fucoidan salt, FS) and laver extracts (laver salt, LS). To characterize the functional salts, their physicochemical properties and in vitro functionalities, such as pH, color, mineral composition, solubility, oxidation-reduction potential, sensory properties, angiotesin converting enzyme (ACE) inhibitory activity, and bile acid binding capacity were investigated. The functional salts revealed slightly lower NaCl concentrations, but showed a variety of pH values compared with conventional table salt. The pH values of HMS, FS, and LS were 11.3, 6.8, and 6.5, respectively. The oxidation-reduction potentials (ORP) of the functional salts varied from -229 mV to 38 mV, significantly lower than refined salt. The functional salts were significantly darker in color than refined salt, and the mineral composition of HMS was considerably enriched compared to refined salt, particularly in potassium ion. As a result of the sensory evaluation, FS and LS were comparatively palatable in saltiness, pungency, bitterness, and overall acceptance compared with refined salt. It was also found that one functional salt had ACE inhibitory activity (54.8% in LS) and another had bile acid binding capacity (80.7% in FS).

• Journal of Food Hygiene and Safety
• /
• v.13 no.4
• /
• pp.360-364
• /
• 1998

The sun-dried, refined, and processed salt (roasted and bamboo salt) manufactured in Chonbuk province were analyzed their chemical compositions and minerals including heavy metals for safety evaluation. Average content of each eomponent as the lowest and the highest were as follows-pH; 6.80 (refined) to 10.35 (bamboo), water content; 0.13% (bamboo) to 10.7% (sun-dried), sodium chloride; 96.6% (roasted) to 84.3% (sun-dried), 804; 0.59% (bamboo) to 3.0% (sun-dried), water insoluble matters; 0.001% (refined) to 1.98% (bamboo), acid inoluble matters; <0.001% (refined) to 0.21% (bamboo), calcium; 0.038% (refined) to 0.213% (sun-dried), magnesium; 0.111% (refmed) to 1.078% (sun-dried), lead; 0.45 ppm (refmed) to 1.15 ppm (bamboo). Cadminium, arsenic and mercury were not detected in all salt. As the analytical results, all salts were differtent in their chemical compositions and safe in view of heavy metals.

• Korean Journal of Food Science and Technology
• /
• v.35 no.4
• /
• pp.743-747
• /
• 2003

Tests show that the growth of lactic bacteria in kimchi varies according to the type and concentration of salt used. Weissella confusa, the early stage bacteria in kimchi fermentation, increased sharply after 5 hr of induction with 3% light salt and refined salt. However, the induction period lengthened to 12 hr with 3% sea salt and bamboo salt. Lactobacillus delbrueckii ss lactis and L. pentosus which grow in the middle stage of fermentation, and L. hamsteri, which grows at the end stage of fermentation, were found after 12 hr of induction with 3% salt of all kinds. When 5% light salt was added to the culture medium, the induction period of bacteria other than W. confusa lengthens to 12 hr. The trend is similar for sea salt, bamboo salt, and refined salt, with a higher NaCl concentration resulting in less growth. W. confusa showed salt tolerance, but L. hamsteri was affected by the type and concentration of salt. With 5% sea salt, bamboo salt, and refined salt, the growth of bacteria was inhibited by up to 24 hr.

• Korean Journal of Food Science and Technology
• /
• v.35 no.4
• /
• pp.671-679
• /
• 2003

Effects of sun-dried, refined, seaweed, and bamboo salts on the quality of kochujang were studied by measuring enzymatic, microbial, and physicochemical characteristics of kochujang during 12 weeks of fermentation. Yeast count was low in the bamboo-salt kochujang, whereas that of aerobic bacteria was low in the seaweed-salt kochujang. Acid protease activity was high in the bamboo-salt kochujang, whereas amylase activity did not show any remarkable difference. Color change was lowest in the bamboo-salt kochujang. Water activities of all kochujangs decreased during fermentation with the lowest shown in the refined-salt kochujang. Consistency of seaweed-salt kochujang was the highest. Total sugar content was higher, whereas ORP was lower in the seaweed- and bamboo-salt kochujangs. Titratable acidity changed slightly in the bamboo-salt kochujang. Reducing sugar content was the lowest, whereas ethanol content was the highest in the refined-salt kochujang. Amino and ammonia nitrogen contents of kochujangs increased up to the middle of fermentation period then decreased with lower changes observed in the sun-dried and refined-salt kochujangs. Results of sensory evaluation indicated that the bamboo-salt kochujang was more acceptable than the sun-dried salt kochujang in taste, color, and overall acceptabilities.