• Journal of Animal Science and Technology
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• 제63권4호
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• pp.725-739
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• 2021

Many consumers are concerned about the high levels of salt intake owing to the accompanied risk of chronic diseases. Due to this dietary concern, the food industry has recommended the reduction of salt content in many products. However, the addition of salt to meat products improves their quality and sensory properties, including saltiness, color, juiciness, and texture. Because quality deteriorations could induce decreased sensory scores owing to salt reductions, the challenges involved in improving the quality of reduced-salt meat products have been addressed. During the development of low-salt meat products, it is important to reduce sodium content and address the problems that arise with this reduction. Modified salt, organic acids, amino acids, nucleotides, hydrocolloids, high-pressure, ultrasound, electric pulsed field, and irradiation have been suggested as strategies to replace or reduce sodium content, and sensory scores could be improved by these strategies. Therefore, when developing a low-salt meat product, several perspectives must be considered and the latest technologies that could resolve this problem should be adopted.

• 한국식품위생안전성학회지
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• 제13권3호
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• pp.252-257
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• 1998

죽염은 예로부터 위궤양 등의 소화기 질환에 민간요법으로 사용되어 왔으며 대나무 통속에 천일염을 넣고 소나무 장작불로 9번 구워서 만들어진다. 본 연구에서는 죽염의 특성분석시험과 항위궤양 시험 중 위산분비 억제도 시험을 실시하였다. 특성분석시험으로 ICP(Inductively Coupled Plasma) spectrometer, IC(Ion Chromatograph), XRD(X-ray Diffractrometer), 전자현미경을 이용하여 천일염과 죽염제품 A, B, C의 성분 및 구조분석을 실시하였다. 그 결과, 성분분석시험에서 죽염은 천일염에 비하여 칼륨, 규소, 철 및 인삼염의 농도가 증가하였으며 황산염은 감소되었음을 알 수 있었다. 죽염 중 물불용분에 포함된 화합물은 MgO가 가장 많았고, $SiO_2,\;Mg_2Si_O4\;및\;CaMgSiO_4$등도 확인되었다. 구조분석에서 죽염은 천일염에 비하여 대체로 표면이 매끄럽고 용융되어 있는 것으로 나타났다. 죽염제품 A, B, C 중 A를 사용하여 위산분비에 미치는 영향을 측정하였다. SD계 랫드에 죽염, 천일염, 시약급 NaCl, 증류수를 1일 1회 28일 동안 각 0.2, 1.0, 2.0 g/kg으로 경구 투여하여 마지막 투여 후 24시간 절식시켜 Shay 유문 결찰법을 이용하여 채취한 위액의 총량, pH, 총위산도, 펩신활성도를 측정하였다. 실험결과 각 투여 용량군에서 용매 대조군에 비하여 통계학적으로 유의성 있는 차이를 나타내지 않았으며 죽염을 포함한 여러 가지 염투여는 위산분비에 영향을 주지 않았다. 따라서 28일간 죽염투여에 의한 위궤양 치료효과는 기대하기 어려울 것으로 사료된다.

• Journal of Acupuncture Research
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• 제21권1호
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• pp.119-135
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• 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.

• 대한화학회지
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• 제58권4호
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• pp.359-365
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• 2014

The inhibition effect of cinnamon plant extract as a green corrosion inhibitor for steel in sulfide polluted salt water was studied by potentiodynamic polarization, electrochemical impedance spectroscopy (EIS), and electrochemical frequency modulation (EFM). The results showed that cinnamon plant extract in sulfide polluted salt water is a good corrosion inhibitor with inhibition efficiency reached to 80% at 250 ppm of the plant extract. The adsorption of cinnamon obeys Temkin adsorption isotherm, and acts as a mixed-type of inhibitor but dominantly as a cathodic inhibitor in sulfide polluted salt water.

• 미생물학회지
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• 제29권5호
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• pp.339-343
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• 1991

Heterotrophic activity, total bacteria and salinity were determined seasonally in the estuary of Naktong River over half tidal cycle. Heterotrophic activity was determined by the uptake of [U- $^{14}$ C]glucose. Heterotrophic activity fluctuated with the tides and was decreased as salinity increased. Teh great activity occurred near low ebb tide at all seasons except summer. The main environmental factor affecting hetreotrophic activity was the salinity rather than water temperature in the estuary of Naktong River. In order to estimate the effect of salt, salt was added to estuarine water. Vmax for glucose of salt-added water was 17% and 77% of original estuarine water at station 1 and 2 respectively and slight increase was observed at station 3. Respiration rate and Kt+Sn for glucose of salt-added sample increased at all 3 stations. The increase of the Kt value implies the reduced affinity of bacterial population for glucose. The effects of salinity on the heterotrophic activity were more extensive in the upper region of estuary than at the mouth.

• Biomolecules & Therapeutics
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• 제6권3호
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• pp.269-275
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• 1998

These studies were conducted to investigate the antiinflammatory effects and the mechanism of action of natural products. We used the methods of "carrageenan induced foot edema" , "PAF (platelet activating factor) induced foot edema" , "inhibition test of vascular permeability" , "inhibition test of white blood cell migration" , "formation of granuloma" and "adjuvant induced arthritis" to examine the antiinflammatory erects of Angelica gigas, Ledebouriella seseloides, Ginkgo biloba and Bamboo salt (Jukyom). The oral administration of the water extract of Angelica gigantis radix, the methanolic extract of Ginkgo folium and the aqueous solution of Bamboo salt showed antiinflammatory effect on carrageenan and PAF induced foot edema in SD rat at a dose of 1 g/kg. The same administration of methanolic extract of Ginkgo folium also inhibited the vascular permeability in mice. The aqueous solution of Bamboo salt inhibited the formation of ganuloma in SD rats at a oral dose of 1 g/kg. Angelica gigantis radix seems to have antiinflammatory effect by inhibition of PAF.

• Animal Bioscience
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• 제36권11호
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• pp.1738-1746
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• 2023

Objective: The aim of this study was to investigate quality characteristics of reduced-salt, low-fat pork sausage (PS) using pre-rigor muscle and sea tangle extract (STE) to reduce salt level of sausages during refrigerated storage. Methods: Pork ham was prepared with pre-rigor and post-rigor muscle from the local market. Sausages using post-rigor muscle were manufactured with the 1.5% of salt content, and samples with pre-rigor muscle were processed by different salt concentrations (0.8%). Accordingly, PSs were prepared in 4 treatments (REF, PS with 1.5% of salt using post-rigor muscle; CTL, PS with 0.8% of salt using pre-rigor muscle; TRT1, PS with 0.8% of salt and 5% of STE using pre-rigor muscle; TRT2, PS with 0.8% of salt and 10% of STE using pre-rigor muscle). For the evaluation of quality characteristics and shelf-life of reduced-salt PS, pH and color values, cooking loss (%), expressible moisture (%), textural properties, lipid oxidation (thiobarbituric reactive substances), protein denaturation (volatile basic nitrogen), and microbiological analysis (total plate counts and Enterobacteriaceae counts) were determined. Results: The pH and temperature of pre-rigor raw pork ham were higher than those of post-rigor pork ham. Hardness of TRT2 was higher than that of REF or CTL. TRT2 had higher gumminess and chewiness than CTL. TRT1 and TRT2 had lower volatile basic nitrogen than CTL. Total plate counts of TRT2 were lower than those of CTL. Expressible moisture values of TRT1 and TRT2 were similar to those of REF. The addition of STE into PS improved functional properties and shelf-life of PS. Conclusion: Reduced-salt PS containing pre-rigor muscle and STE had similar functional properties to those of regular-salt ones, while containing approximately 47% less salt compared to regular-salt level.

• Preventive Nutrition and Food Science
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• 제4권4호
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• pp.236-240
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• 1999

The characteristics of natural lactic acid fermentation of radish juice were investigated at different salt concentrations (0~2%) and temperatures (10~3$0^{\circ}C$). Major lactic acid bacteria isolated from the radish juice fermented at 2% slat concentration were Leuconostoc mesenteroides, Lactobacillus plantarum, and Lactobacillus brevis. The percentage of lactic acid bacteria against total microbe in the fermented radish juice was over 80% at 0~1% salt concentrations, suggesting the possibility of fermentation even at low salt concentration, but was still active even at 1$0^{\circ}C$. The time to reach pH 4.0 during fermentation of juice of 1% salt concentration was 281~301 hrs at 1$0^{\circ}C$ and 50-73 hrs at 3$0^{\circ}C$. The concentrations of sucrose and glucose in the fermented juice were low at high temperatures and were the lowest at a 1.0% salt concentration. However, the content of mannitol showed the opposite trend. Although sour taste, ripened taste, and acidic odor of the fermented juice showed no significant differences among various temperatures and salt concentrations, sensory values of ripened taste and sour acidic were high at high temperatures. The overall quality was the best at 1.0% salt concentration, irrespective of the temperature.

• 한국식품과학회지
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• 제32권2호
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• pp.444-447
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• 2000

염농도를 $3{\sim}30%$로 달리하여 새우를 $20^{\circ}C$에서 발효하면서 발효시간에 따른 미생물 변화를 조사하였다. 염농도 3, 8, 30%에서 세균과 효모는 발효기간에 따라 감소하는 경향을 보였으나 염농도 18%에서는 초기수준을 유지하거나 증가하는 경향을 보였다. 호염성 세균의 발현은 염을 18% 수준으로 첨가하여 제조한 새우젓의 후반부 발효에서 두드러졌으며, 호염성 효모도 염농도 18%에서 가장 많은 수가 검출되어 염농도 18%가 새우젓 숙성에 관련된 미생물 생육에 가장 적합한 환경을 제공하는 것으로 나타났다.

• 한국식품과학회지
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• 제23권2호
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• pp.192-199
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• 1991

단백질 함량이 $9.12{\sim}9.78%$인 HRW-WW와 DNS-WW 밀가루의 리올로지 성질을 조사하였다. 단백질 함량이 0.33% 증가함에 따라 파리노그라프 흡수율은 HRW-WW는 1.0%, DNS-WW는 0.6% 증가하였다. 소금(1.7%)은 단백질 함량에 관계없이 흡수율을 1% 감소시켰으나, 알칼리제(0.17%)는 홉수율에 영향을 주지 않았다. 밀가루의 반죽시간 및 안정도는 단백질의 증가에 따라 또한 소금과 알칼리제의 첨가에 따라 증가하였다. 반죽의 신장도와 저항도도 단백질의 증가에 따라 증가하였으며, 일정한 단백질 함량에서 이들 지표는 HRW-WW가 높았다. 단백질 함량은 아밀로그라프의 최고점도에는 영향을 주지 않았다. 소금 또는 알칼리제의 존재에 관계없이 단백질 함량은 피라노그라프와 익스텐소그라프의 모든 지표와 정의 상관을 보였으나, 아밀로그라프의 최고점도는 소금 또는 알칼리제의 존재시 단백질 함량과 부의 상관을 보였다.