• 한국축산식품학회지
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• 제35권5호
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• pp.577-584
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• 2015

This study was conducted to evaluate the effect of pre-rigor salting level (0-4% NaCl concentration) on physicochemical and textural properties of pre-rigor chicken breast muscles. The pre-rigor chicken breast muscles were de-boned 10 min post-mortem and salted within 25 min post-mortem. An increase in pre-rigor salting level led to the formation of high ultimate pH of chicken breast muscles at post-mortem 24 h. The addition of minimum of 2% NaCl significantly improved water holding capacity, cooking loss, protein solubility, and hardness when compared to the non-salting chicken breast muscle (p<0.05). On the other hand, the increase in pre-rigor salting level caused the inhibition of myofibrillar protein degradation and the acceleration of lipid oxidation. However, the difference in NaCl concentration between 3% and 4% had no great differences in the results of physicochemical and textural properties due to pre-rigor salting effects (p>0.05). Therefore, our study certified the pre-rigor salting effect of chicken breast muscle salted with 2% NaCl when compared to post-rigor muscle salted with equal NaCl concentration, and suggests that the 2% NaCl concentration is minimally required to ensure the definite pre-rigor salting effect on chicken breast muscle.

• 한국식품영양과학회지
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• 제31권3호
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• pp.417-422
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• 2002

절임은 배추의 맛을 결정하는 중요한 공정이므로 배추의 소금 절임시 가장 중요한 영향인자인 소금농도, 절임시간 및 절임온도에 따른 관능적 특성 및 물리적 특성 에 대하여 반응표면분석을 실시하였다. 절임배추의 외관에 대한 관능평점은 소금농도 11.28%, 절임시간 9.75 hr 및 절임온도 12.81$^{\circ}C$에서 가장 높았으며, 맛에 대한 관능평점은 소금농도 11.19%, 절임 시간 11.38 hr 및 절임온도 13.58$^{\circ}C$에서 가장 높게 나타났다. 조직감에 대한 관능평점은 소금농도 11.24%, 절임시간 11.71 hr, 절임온도 13.57$^{\circ}C$에서 가장 높게 나타났으며, 전반적인 기호도에서는 소금농도 11.52%, 절임시간 12.86 hr, 절임온도 13.07$^{\circ}C$에서 가장 높은 관능평점을 나타내었다. 물리적 특성으로 견고성과 씹힘성은 소금의 농도가 증가할수록 값이 낮아지는 경향을 보였으며 소금의 농도에 가장 영향을 많이 받고 절임시간, 절임온도의 순으로 영향을 받는 것으로 나타났다.

• 한국식품영양학회지
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• 제22권3호
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• pp.377-386
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• 2009

The principal objective of this study was to evaluate the influence of temperature and salt concentration on the physicochemical properties of salted Chinese cabbage. Salted Chinese cabbage samples were prepared with various concentrations of salt(4, 5, 6 and 7%), and were stored for 10 days at three temperatures(8, 14, and $25^{\circ}C$). The salting ratio of Chinese cabbage evidenced a decreasing trend regardless of the salting temperature and salt concentration, and their decrement appeared relatively high as the salting temperature increased. The period required to achieve a critical salting ratio(85%) decreased with increases in the salt concentration at $25^{\circ}C$, and a similar trend was observed at lower temperatures(8 and $14^{\circ}C$). The salinity of all samples evidenced an increasing trend during the salting period, and at $25^{\circ}C$, in particular, a continuous increment was observed. At salt concentrations of 4%, the critical salinity(2.2%) was not achieved regardless of the temperature and salting period. The pH of salted Chinese cabbage achieved critical pH in 3 days at a salting temperature of $25^{\circ}C$, but the critical pH 5.5 of samples at 8 and $14^{\circ}C$ appeared after a long period of approximately 4 to 10 days. The average hardness values of salted Chinese cabbage at a salting ratio of 85% were approximately 1.49 MPa, 1.87 MPa, and 1.97 MPa, respectively, at three temperatures($25^{\circ}C$, $14^{\circ}C$, and $8^{\circ}C$). The initial reducing sugar content of cabbage juice was 11.8 mg/$m{\ell}$, and this value decreased substantially to 3 to 5 mg/$m{\ell}$ on day 1.

• 한국축산식품학회지
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• 제32권6호
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• pp.756-762
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• 2012

The pre-rigor salting effects on physicochemical properties of ground duck breast muscle were evaluated in this study. The pre-rigor salting treatments were prepared within 30 min after slaughter, the duck breast muscles after post mortem 48 h were used to prepare the post-rigor treatments. The pre-rigor salting treatment had significantly higher pH value than post-rigor salting treatment (p<0.001), and all pre-rigor salting treatments showed a significant higher pH value. As a result, the pre-rigor salting treatment showed increased water holding capacity and decreased cooking loss compared to those in the post-rigor salting treatment. No significant differences in redness and yellowness were observed among the treatments (p>0.05). The increased solubility of salt-soluble proteins in the pre-rigor salting treatment leads to increase the hardness, gumminess, and chewiness. Also, the pre-rigor salted duck breast muscle had similar textural properties compared to those of post-rigor duck breast muscle containing sodium tri-polyphosphate (STPP). The 2-thiobarbituric acid (TBA) values of all treatments were ranged from 0.121 to 0.177 mg/kg. The lowest TBA value was observed for post-rigor duck breast muscle containing STPP, however, pre-rigor salting did not influence lipid oxidation of ground duck breast muscle. Therefore, the pre-rigor salting method, especially a single addition of sodium chloride to pre-rigor muscle, is more efficient method for improving cooking loss.

• 한국식품조리과학회지
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• 제21권4호
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• pp.545-555
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• 2005

The physicochemical and microbial characteristics of Oiji prepared with dry salting method, which has been used industrially for industry, were investigated. Low salting and low storage temperature were employed:extremely low salting extremely low temperature; ESET $(5\%,\;0^{\circ}C)$, very low salting extremely low temperature;VSET $(10\%,\;0^{\circ}C)$, extremely low salting very low temperature; ESVT$(5\%,\;5^{\circ}C)$, low salting very low temperature; VSVT$(10\%,\;5^{\circ}C)$ and high salting low temperature;HSLT$(30\%,\;10^{\circ}C)$ for control. Acidity was lower, and pH was higher in VSET, in of which the fermentation pattern was similar with that of HSLT The time required to reach the optimum acidity ($0.3\%$ lactic acid) was longer delayed for VSET (168 days), than for compared to ESVT (51 days). During storage of Oiji, greenness (-a) as measured with of the Hunter color system wasshowed the highest in VSET, and the lowest while in ESVT, the lowest. Total microbial and lactic acid bacteria counts number were the lowest in HSLT and VSET and were the lowest than in other groups, while the highest in ESVT. Yeast was not detected in HSLT, but was the highest while in VSVT. E coli coliform and listeria were detected in the $5\%$ salting groups, although Salmonella was not detected in any of the all groups. Texture profile analysis demonstrated exhibited that fracturability and hardness were highest in HSLT and VSET, compared to the other groups. Scores of over-all preference for ESVT and HSLT were higher atwith 6.3 and 6.2, respectively, compared to the other products. Based on these results, lower saltiness less than $10\%$ and lower storage temperature (less than $5^{\circ}C$) condition was optimum for maximizing the better for good quality of industrial Oiji preparation in industry.

• 한국식품영양과학회지
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• 제43권7호
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• pp.1036-1041
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• 2014

본 연구에서는 절임 방법 및 소금의 종류에 따른 절임 배추의 품질특성을 비교, 측정하고 적절한 조건을 찾고자 하였다. 제간수 천일염을 이용하여 염수법, 혼합법, 건염법으로 절임 배추를 제조한 결과 건염법을 이용하여 제조한 절임배추가 줄기와 잎 간의 염도 차가 적고 비교적 균일하게 절여진 것으로 나타났으며, 적은 소금 사용량으로도 높은 염도를 나타내어 절임 시 사용되는 소금의 양을 줄일 수 있을 것으로 생각된다. 건염법으로 소금의 농도와 절임시간을 달리하여 절임 배추를 제조하였을 때 5%의 제간수 천일염을 사용하여 12~15시간 절임을 할 경우 적절한 염도를 나타내었으나, 절임시간이 길어질 경우 배추 조직의 탄력성 저하를 가져와 12시간 이상의 절임은 바람직하지 않은 것으로 나타났다. 건염법으로 정제염, 제간수 천일염, 죽염을 이용하여 절임 배추를 제조하였을 때 죽염을 이용한 절임 배추가 가장 높은 염도를 나타내었으며, 제간수 천일염, 죽염을 이용한 절임 배추에서 유의적으로 총호기성 세균수가 낮고 유산균 수가 높게 나타났다. 따라서 건염법으로 절임 배추를 제조할 경우 절임에 사용되는 소금의 양을 줄일 수 있으며 줄기와 잎 간의 염도 차가 비교적 균일한 좋은 품질의 절임 배추를 얻을 수 있는 것으로 보인다. 또한 배추절임 시 제간수 천일염과 죽염을 이용하면 절임 배추의 품질적인 측면을 향상시킬 수 있을 것으로 기대된다.

• 한국식품과학회지
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• 제32권5호
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• pp.1142-1148
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• 2000

소금절임 조건이 민들레 김치의 숙성과 품질에 미치는 영향을 조사하였다. 절임 민들레의 품질은 5% 염도에서는 16시간, 10%에서는 8시간 15%에서는 4시간 절임한 것이 양호하였으며, 염도별로는 10% 경우가 5 및 15% 경우보다 양호하였다. 그러나 다같이 쓴맛이 제거되지 않았다. 쓴맛의 제거는 10% 염도로 4일간, 1일 1회 염수를 교환함으로서 제거되었다. 10%의 소금물로 8시간동안 절임한 것(short-time salting: SS)과 동일 염도로 4일동안 절이면서 소금물을 1일 1회 교환한 것(long-time salting: LS)으로 구분하여 절임한후 $10^{\circ}C$에서 숙성시키면서 품질을 비교한 결과, SS 김치는 숙성 중 낮은 pH를 유지하였고 산도, 환원당와 비타민 C 함량 및 총균수와 젖산균수가 높아 LS 김치보다 숙성이 촉진되었다. 환원당 및 비타민 C 함량과 미생물의 수 및 관능검사 결과로 평가한 최적 숙성일은 SS 김치의 경우는 숙성 40일째였으나 LS김치는 50일째 이였다.

• Journal of Oral Medicine and Pain
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• 제20권2호
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• pp.497-513
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• 1995

Human genomic Deoxyribonucleic acid(DNA) was extracted from teeth by boiling, salting-out, phenol, boiling-phenol methods. The author compared DNA concentration and its purity, the accuracy of sex determination and the results of the D1S80 locus detection among above 4 methods. The following results were obtained : 1. DNA concentration was the highest in pulp with salting-out method and DNA purity was higher in pulp with salting-out and phenol methods than other 2 methods. 2. Sex determination was possible using of the pulp and the dentin of the teeth with four methods but, it was impossible in the enamel and some pulp with boiling method. 3. Amplification of D1S80 locus occurred from pulp and dentin with salting-out, phenol, and boiling-phenol methods. 4. There are no differences among the amplification of X-Y homologus amelogenin gene by application of 4 methods and salting-out, phenol methods efficiently makes available to amplification of D1S80 locus. From the investigation DNA extraction, sex determination, amplification of D1S80 locus was successfully accomplished with salting-out, phenol, boiling-phenol methods Therefore above 3 methods are available and applicable as forensic odontology for individual identification.

• 한국가금학회지
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• 제20권3호
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• pp.125-131
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• 1993

본 시험은 계란의 껍질을 파괴하지 않고 적절한 압력을 이용하여 적절한 농도의 염지액이 단시간 내에 계란의 난백 및 난황층으로 이동되어 염분이 가미된 계란을 제조한 다음 이를 열처리 과정을 거쳐서 반숙 또는 완숙된 계란으로 제조하거나 또는 열처리하지 않은 가염된 생계란을 제조하여 편리하게 식용할 수 있는 계란의 가미 가공방법에 관한 것이다. 염지계란의 염도에 영향을 주는 요소는 염지액 농도(0~40%, wt/vol), 염지시간(O~45h), 그리고 염지압력(O~4.5kg/$\textrm{cm}^2$) 등으로 이들 조건에 따른 계란의 소금 험하였다. 계란의 소금농도는 염지액농도, 염지시산, 염지압력에 비례하여 증가하는 경향을 보였으며 처리구 중 난백내에서 0.70~l.00%, 그리고 난황내에서 0.40~0.45%가 가장 바람직한 염농도임을 알 수 있었다. 한편 염지계란의 품질을 측정하기 위한 관능검사는 염지액농도(20~40%) 염지시간(12~20h), 그리고 염지압력(3~4.5kg/$\textrm{cm}^2$)에서 가장 우수한 결과를 보였다. 위 시험의 결과, 염지계란을 제조하는 조건으로 염지액농도 30%, 염지시간 16h 그리고 염지압력 4.0kg/$\textrm{cm}^2$에서 가장 우수한 결과를 보였다.

• 한국식품조리과학회지
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• 제16권1호
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• pp.75-83
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• 2000

The effects of salting methods on sensory and microbiological properties of Kakdugi were evaluated during fermentation at 10$\^{C}$ for up to 52 days. Kakdugi samples were prepared by 4 different salting methods at the final salt concentration about 1.5%, which was appropriate for organoleptic quality. The salting methods for radish cubes(2cm size) of Kakdugi included; 1) Treatment S-1: spraying dry salt uniformly onto the radish cubes, at the concentration of about 1.5%(w/w) and cured for 1 hr, 2) Treatment S-5: spraying dry salt uniformly onto the radish cubes, at the concentration of about 1.2%(w/w) and cured for 5 hr, 3) Treatment B-1: brining radish cubes in a 8.5%(w/v) salt solution and cured for 1 hr, 4) Treatment B-5: brining radish cubes in a 4.0%(w/v) salt solution and cured for 5 hr. During the early stage of fermentation, sensory test showed higher scores in the overall acceptability of Kakdugi prepared with salting methods S-1 and S-5 than those with B-1 and B-5. However, the trend of acceptability has been reversed by the treatments B-1 and, more notably, by B-5 at the later stage of fermentation. The counts of lactic acid bacteria increased remarkably and then decreased gradually after the optimum ripening period. The major lactic acid bacteria isolated and identified from Kakdugi were Pediococcus, Streptococcus, Leuconostoc, and Lactobacillus.