• Journal of Bio-Environment Control
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• v.12 no.2
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• pp.68-71
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• 2003

Experiments were conducted to investigate optimal ionic salt strength in nutrient solution for small plug seedlings of ‘Nokgwang’ and ‘Kwari’ green pepper. Plant height increased with increasing ionic salt strength. total leaf area was 72％ greater in ‘Nokgwang’ and 18% greater in ‘Kwari’with 2.0 ionic salt strength than that with 1.0 strength. Dry weight per plant tended to increase at higher ionic salt strengths in ‘Kwari’, but to decrease in ‘Nokgwang’ Chlorophyll content increased with increasing ionic salt strength in both cultivars. Photosynthetic rate, stomatal conductance, and transpiration rate were higher for plants fertilized with 1.5 strength than other strengths in both cultivars. Photosynthetic rate peaked at 8.74 $\mu$mol$.$m$^{-2}$ s$^{-1}$ in ‘Nokgwang’ and 5.70 $\mu$mol$.$m$^{-2}$ s$^{-1}$ in‘Kwari’with 1.5 ionic salt strength.

• Korean Journal of Food Science and Technology
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• v.48 no.6
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• pp.569-573
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• 2016

The effectiveness of various additives in reduction of an unpleasant odor and inhibition of Bacillus cereus growth in Cheonggukjang (CKJ) was investigated. Sensory evaluations of unpleasant odor intensity and taste preference for CKJ were conducted with a 5-point scale. Raw CKJ was rated to have the highest unpleasant odor intensity, followed by CKJ-salt, CKJ-wood vinegar salt, CKJ-red pepper seed oil, and CKJ-bamboo salt in the given order. The test panel had a greater preference for CKJ-red pepper seed oil than for the other CKJ products. The addition of bamboo salt to CKJ was the most effective in inhibition of B. cereus growth in comparison to the other three additives. Volatile compounds in CKJ and CKJ-bamboo salt were identified by GC/MS analysis. 1-Ethoxy-1-methoxy-ethane was responsible for the pleasant odor and its level significantly increased in CKJ-bamboo salt. Consequently, adding bamboo salt to CKJ not only masked and reduced the unpleasant odor, but also inhibited B. cereus growth in CKJ.

• Applied Biological Chemistry
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• v.39 no.5
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• pp.398-402
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• 1996

This study was carried out to compare the fermentation rates of Dongchimi as affected by fermentation temperature and salt concentration of brining solution. The Dongchimi was prepared by fermentation of the radish in salt solutions of 2.0, 3.2 and 5.1% NaCl respectively with addition of garlic, green onion, ginger at $4^{\circ}C,\;10^{\circ}C,\;20^{\circ}C$. The fermentation was classified into 3 steps of initial, intermediate and final stages according to pH changes and the rates of fermentation and color change were calculated from intermediate stage. The time reached equilibrium in hardness of radish and salt concentration and their equilibrated values were also compared. Fermentation rate became more rapid as fermentation temperature and salt concentration increased. The rates of Hunter color change of Dongchimi liquid were increased as the temperature increased. The 'L' values decreased slowly, and 'a' and 'b' values increased rapidly to maximum at the intermediate stage. The time required to reach equilibrium was reduced for both salt concentration and hardness of radish as the fermentation temperature increased. The equilibrated values of salt concentration were increased while those of hardness of radish were decreased as the temperature and salt concentration increased. The data obtained can be used for prediction of some of the major characteristics of Dongchimi during fermentation.

• Food Science of Animal Resources
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• v.30 no.2
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• pp.298-304
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• 2010

This study was performed to evaluate functional and textural properties of low-salt pork meat products treated with transglutaminase (TG) using sodium polyphosphate (STPP) and sodium pyrophosphate (SPP). In experiment 1, lightness and yellowness decreased (p>0.05), but moisture content and cooking yield (%) increased with increased salt level (p<0.05). Based on these results, at least 1.0% salt was required to manufacture comminuted pork meat without quality defects. The effect of STPP and SPP with TG in low-salt (1%) pork comminuted shoulder meat products was evaluated in experiment 2. pH values increased with the addition of phosphate (p<0.05), with pH values in treatments containing TG and PP alone or in combination being higher than those with STPP alone (p<0.05). Cooking yield of treatments with TG and phosphates was higher than those without phosphates, but lower than CTL (1.5% salt and 0.4% STPP; p<0.05). Springiness of pork comminuted meat containing SPP was higher than those of CTL (p<0.05). These results indicate that low-salt meat products can be produced by the combination of TG and phosphate either alone or in combination to maintain cooking yield and textural properties.

• Resources Recycling
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• v.26 no.5
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• pp.39-47
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• 2017

In this study, the precipitation of rare earth-sodium sulfate with sodium sulfate was conducted in order to separate rare earth from Fe in rare earth sulfate solution. Neodymium (Nd) was easily precipitated as Nd-sulfate salt with sodium sulfate, on the other hand, excessive sodium sulfate was needed for the precipitation of Dy-sulfate salt. Also neodymium not only promoted the precipitation of dysprosium sulfate salt but also increased recovery of dysprosium sulfate salt in sulfuric acid solution. At the condition of $60^{\circ}C$ precipitation temperature, 3 h reaction time, 7 equivalents sodium sulfate, the recovery of neodymium and dysprosium sulfate salt was 99.7% and 94.3% respectively from the sulfuric acid solution containing Nd of 23.39 mg/ml and Dy of 8.67 mg/ml. Lastly, from the results of separation of Dy to Nd by the method of sulfate double salt, the effect of salting out with NaCl is important to increase the grade of Dy, and 98.7% of Dy grade could be obtained in this study.

• Korean Journal of Food Science and Technology
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• v.53 no.1
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• pp.29-33
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• 2021

The fish cake industry is attempting to overcome the standstill by adopting new production technologies, such as 3D printing technology. The characteristics of food 3D printing ink, including viscosity, hardness, and adhesiveness, are essential in food 3D printing technology. Therefore, in this study, the effect of salt on the gelation of surimi 3D ink and its texture for 3D printing were examined. After adding salt (1-4%) to fish meat, the viscosity and adhesiveness of fish meat was found to be increased by gelation. Among the fish surimi with various salt contents, surimi with 3% salt showed the most suitable characteristics, including viscosity, adhesiveness, and hardness, for a whirlwind and λ 3D printing model. Scanning electron microscopy showed that the addition of 3% salt resulted in the most adhesive surimi and less porous spaces. Overall, our study found that 3% salt would be suitable for 3D printing ink using fish surimi.

• Journal of Microbiology and Biotechnology
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• v.30 no.5
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• pp.726-732
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• 2020

Indonesian kefir grains are potential sources of lactic acid bacteria (LAB) that may act as probiotics with specific functional properties. In this study we explored the potential of the probiotic and cholesterol-lowering effect of LAB isolated from Indonesian kefir grains obtained from Bogor, Bandung, Jakarta, and Yogyakarta. The results revealed that 10 isolates showed considerable survivability at low pH and bile salt with total cell reduction of ~3 log colony-forming units per milliliter after exposure to pH 2.5 and 0.5% (w/v) bile salt for 1 and 3 h, respectively. All strains exhibited strong antimicrobial activities against pathogenic bacteria and were sensitive to a wide spectrum of antibiotics but exhibited weak bile salt hydrolase activity. Identification based on 16S RNA suggested that nine isolates were Lactobacillus kefiri and one was Lactobacillus rhamnosus. The ability of the isolates to reduce cholesterol from the media varied, ranging from 22.08% to 68.75% with the highest reduction shown by L. kefiri JK17. The ability to remove cholesterol from the media decreased greatly in resting and dead cells, ranging from 14.58% to 22.08% in resting cells and from 7.89% to 18.17% in dead cells. It can be concluded that Indonesian kefir grains contain LAB potentially acting as probiotics capable of reducing cholesterol. The cholesterol-lowering effect especially occurs when the cells are metabolically active.

• Journal of Environmental Science International
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• v.28 no.3
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• pp.321-328
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• 2019

This study aimed to analyze the growth and physical responsees of Dracaena braunii in response salt accumulation in ornamental water culture and to examine the effect of activated carbon on this growth response. The experiment was conducted in a plant growth chamber and the indoor environmental conditions of the chamber were set at $23{\pm}1^{\circ}C$ temperature, $70{\pm}3%$ humidity, and 1,000 lux brightness. The observation of the growth response of plants in the presence of activated carbon showed that the pH with activated carbon maintained sub-acidic to neutral (6.27~7.32) conditions and showed decreased electric conductivity in the media. As the treatment with added activated carbon showed good growth and physical responses, this indicated that absorption effect of activated carbon had a positive influence on the growth of plants. However, as the absorption effect of activated carbon may decrease over time and the use of high concentrations of activated carbon might cause nutrition shortage, various concentration of activated carbon and their absorption effects need to be investigated in the future.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.55 no.3
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• pp.302-309
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• 2022

Low-salt fermented pollack Theragra chalcogramma roe (Myungran Jeotgal, MJ), a traditional Korean fermented seafood, was prepared using a commercially available method and irradiated using gamma rays (0-10.0 kGy) to investigate the effect of gamma irradiation (GI) on food quality. After irradiation with 2.5 kGy gamma rays, the number of viable cells in MJ was reduced by one log compared to that observed in non-irradiated MJ, and no living cells were detected after 7.5 kGy GI. Though up to 2.5 kGy GI had no effect on color quality, over 7.5 kGy GI resulted in significantly poor quality MJ surface color. Saturated fatty acid contents increased slightly in irradiated MJ, while those of polyenes and monoenes decreased slightly as the GI dose increased. Exposure of MJ to GI had no effect on the free amino acid and mineral composition. These results demonstrated that the appropriate GI dose for MJ ranged from 2.5 to 5.0 kGy, which may be recommended for industrial application.

• Asian-Australasian Journal of Animal Sciences
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• v.27 no.8
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• pp.1174-1180
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• 2014

This study was done to investigate the quality properties of beef jerky with soy sauce, red pepper paste, and soybean paste replacing salt. Sliced beef samples were cured in salt (control), soy sauce, red pepper paste, and soybean paste for 24 or 48 h and then dried at $70^{\circ}C$ for 8 h. Treatments showed higher final moisture content and lower $Na^+$ concentration than the control after drying for 8 h. The lightness and shear force values were lower in all treatment samples than in the control during 48 h of curing time. In particular, lower lipid oxidation was found in the jerky cured with red pepper paste than in the control. Sensory evaluation showed that color, flavor, and tenderness of jerky samples were improved by replacing salt with soy sauce, red pepper paste and soybean paste, and higher likeability scores of the beef jerky were obtained among those treatments after 48 h of curing time.