• 한국조리학회지
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• 제14권4호
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• pp.283-291
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• 2008

The present study is purposed to suggest accurate guidelines for developing standardized chicken meat stock containing salt, and to develop a product for mass production of uniform quality achieved by applying High Pressure Extraction Cooking(HPEC) using a high.pressure extractor. Through this study, we examined water contents, ash contents, salinity, turbidity and mineral contents of chicken meat stock according to the addition of salt. The ash contents increased with the increase of the addition of salt, but the water contents decreased with the increase of the addition of salt. Salinity increased with the increase of the addition of salt. Turbidity decreased with the increase of the addition of salt, and difference in turbidity according to the addition of salt was regular. Among mineral contents, Na showed the highest content, which was believed to be because of the addition of salt, and it was followed by K and P. The results of this study show that the mineral contents in the stock were different according to the addition of salt, but they were neither proportional to the addition of salt nor showed a regular pattern.

• 한국축산식품학회지
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• 제39권4호
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• pp.576-584
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• 2019

This study was performed to evaluate the physicochemical properties of myofibrillar protein (MP) gels containing pork skin gelatin at different salt concentrations. MP gels were prepared to the different salt levels (0.15, 0.30, and 0.45 M) with or without 1.0% of pork skin gelatin. Cooking yield (CY), gel strength, shear stress were measured to determine the physical properties, and SDS-polyacrylamide gel electrophoresis, scanning electron microscopy, fourier transform infrared spectroscopy, sulfhydryl group and protein surface hydrophobicity was performed to figure out the structural changes among the proteins. The addition of gelatin into MP increased CYs and shear stress. MP at 0.45 M salt level had the highest CY and shear stress, as compared to MPs at lower salt concentrations. As the salt concentration of MP gels increased, the microstructure became the compact and wet structures, and decreased the amount of ${\alpha}-helix$/unordered structures and ${\beta}-sheet$. MP with gelatin showed a decreased amount of ${\alpha}-helix$/unordered structures and ${\beta}-sheet$ compared to MP without gelatin. The addition of gelatin to MP did not affect the sulfhydryl group, but the sulfhydryl group decreased as increased salt levels. MP mixtures containing gelatin showed a higher hydrophobicity value than those without gelatin, regardless of salt concentration. Based on these results, the addition of gelatin increased viscosity of raw meat batter and CY of MP gels for the application to low salt meat products.

• Preventive Nutrition and Food Science
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• 제8권3호
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• pp.230-234
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• 2003

Mass transfer characteristics during osmotic dehydration of carrots were studied as functions of immersion temperature and time, and sugar and salt concentrations. The effect of osmotic dehydration on the degree of browning of air-dried carrots was also evaluated. Increasing the immersion temperature and time, sugar concentration, and salt addition increased water loss, sugar gain, molality and rate of dehydration. The water loss and increases in solids, and molality were rapid in the beginning of the process and then increased slowly during remainder of the process. Increasing 1 or 2% salt concentration in the 40$^{\circ}$Brix sugar solution at 6$0^{\circ}C$ increased water loss and solid gain. Salt addition was not able to significantly affected on water loss and solid gain compare to temperature (40～8$0^{\circ}C$) and sugar concentration (20～60$^{\circ}$Brix) changes due to the low salt concentration. A minimum degree of browning of the air-dried carrots (O.D. = 0.048) could be achieved using binary solutions (40$^{\circ}$Brix sugar solution with 2% salt addition) with 24 min of immersion time compared to control (O.D. = 1.308) or blanching with 24 min of immersion time (O.D. = 0.174).

• 한국주조공학회지
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• 제20권1호
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• pp.38-45
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• 2000

The remelting for recycling or thin aluminum scrap, such as aluminum chip generally involves melting of these pieces submerged in molten salt flux. In this study, the effects of salt flux compositions and alloying elements on the aluminum dropletscoalescence and oxide film removal were studied in 99.8%Al, Al-1.01%Cu, Al-1.03%Si, and Al-1.38%Mg alloys as a function of holding time at $740^{\circ}C$ Salt fluxes based on NaCl-KCl(1:1) with addition of 5wt.% fluorides(NaF, $Na_3AlF_6$, $CaF_2$) or 5 wt.% chloride($MgCl_2$, $AlCl_3$) were used. The experimental results show that NaCl-KCl(1:1) with addition of 5 wt.% fluorides exhibits better coalescence ability than that with chlorides. The oxide film is not removed by NaCl-KCl(1:1) with addition of 5 wt.%chlorides, while it is removed by NaCl-KCl(1:1) with addition of 5 wt.% fluorides. The aluminum droplets coalescence and oxide film removal by salt fluxes are related to interfacial tension tension between metal and salt flux.

• 한국식품영양학회지
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• 제10권2호
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• pp.193-200
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• 1997

키토산을 첨가한 저식염 기능성 고추장을 제조하여 숙성 기간별로 이화학적 성분 변화 및 미생물 변화를 조사하였다. 속성 기간 중 회분, 조지방, 조단백질은 젖산 및 키토산의 농도에 따라 별 차이를 보이지 않았으나 수분 함량은 전체적으로 증가하였고, 특히 6% 식염첨가구에서 가장 높은 4.23% 증가를 나타내었다. pH와 적정산도는 키토산 농도에 따라 유의성 있는 변화는 없었다. 알코올 농도는 숙성기간 중 계속 증가하여 4주째에는 0.35~2.19%까지 증가하였으나, 환원당은 숙성 2주까지 증가하여 26.1~27.3%에 이른 후 다시 감소하였고 키토산 농도가 높을수록 알코올 생성과 환원당 감소는 억제하는 것으로 나타났다. 키토산의 첨가가 $\alpha$-amylase의 활성은 약간 저해하였으나, $\beta$-amylase, 산성 protease, 중성 protease의 활성에는 큰 영향을 미치지 않았다. 산성 protease의 경우 9% 식염첨가구에 비하여 6% 식염첨가구 및 6% 식염+젖산, 키토산 첨가구의 효소 활성이 높게 나타났다. 아미노태 질소는 키토산 농도에 관계없이 6% 식염 첨가구들이 9% 식염첨가구에 비하여 전체적으로 높았으며, 암모니아태 질소는 키토산 농도가 높을수록 억제하는 것으로 나타났고, 특히 6% 식염 첨가구의 경우 숙성 4주째에는 170.2mg%까지 증가하였다. 세균수는 숙성 초기 급격히 감소한 후 1주 이후부터는 일정 수준을 유지하였고, 효모수는 숙성 2주까지 증가하다가 감소하는 경향이었다. 키토산 농도가 증가할수록 세균 및 효모의 수도 약간 감소하였다. 이상의 결과에서 키토산 첨가의 최적 농도는 0.25%이었다.

• 한국축산식품학회:학술대회논문집
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• 한국축산식품학회 2004년도 제34차 추계 국제 학술대회
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• pp.218-222
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• 2004

Low-fat (< 3%)/salt(< 1%) sausages were manufactured with two levels (1, 2%) of milk proteins(whey protein and sodium caseinate) to compensate for the textural problems due to reduced fat and salt(%). The addition of two levels of milk proteins into these meat products did not affect the most physicochemical and textural properties. As compared to regular-fat counterpart, higher expressible moisture of low-fat/salt sausages were observed. In addition, low-fat/salt sausages containing more than 2% of milk proteins reduced the textural hardness and gumminess, resulting in significantly lower these values, as compared to regular-fat counterparts. These results indicated that the low-fat/salt sausages were successfully manufactured with the addition of these milk proteins at the lower than 1% to improve the textural difference, however further research will be performed to improve the water holding capacity in these products.

• Journal of Animal Science and Technology
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• 제62권4호
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• pp.577-586
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• 2020

This study was to investigate the effect of salt alone or in combination with phosphate on physicochemical and textural properties, and chemical interactions of low-fat model sausages. pH, color, expressible moisture (EM), cooking loss (CL), proximate analysis, textural profile analysis and low-vacuum scanning electron microscopy were performed. As salt content increased, color tended to decrease, as did EM and CL parameters, indicating that the ability to retain moisture was improved with increased salt levels (p < 0.05). In addition, textural hardness, gumminess and chewiness all increased with increasing salt (p < 0.05). Sausages with 0.3% salt showed the lowest cohesiveness compared to those with salt levels higher than 0.3% (p < 0.05). Addition of sodium tripolyphosphate (STPP) increased pH of sausages. Increasing salt and STPP did not affect lightness (p > 0.05), but did increase redness and yellowness (p < 0.05). The moisture content was higher when the salt and STPP contents were increased (p < 0.05), but no differences in the fat and protein contents (%) were observed (p > 0.05). EM and CL tended to decrease with increasing salt and STPP. In textural properties, the combination of 1.8% salt and 0.3% STPP was the best among other treatment (p < 0.05). Surface microstructure showed a flat and dense structure with increasing salt and STPP. Since the addition of salt and phosphate improved the functionality, textural and physicochemical properties of meat products in this study, meat products will need to be developed in line with consumer's preference.

• 한방비만학회지
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• 제18권2호
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• pp.64-73
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• 2018

Objectives: This study investigated the effect on microbial ecology, fermentation characteristics and anti-obesity of Platycodon grandiflorum (PG) fermentation with salt. Methods: PG was fermented for four weeks with 2.5% salt and the characteristics of fermented PG were performed by measuring pH, total sugar content, viable bacteria number and microbial profiling. Also, we measured total polyphenol, flavonoid and the percent of inhibition of lipase activity and lipid accumulation. Results: Salt added to PG for fermentation had an effect on pH, total sugar, total and the number of lactic acid bacteria. Total sugar and pH were reduced and number of total and lactic acid bacteria were increased after fermentation. The majority of bacteria for fermentation were Lactobacillus plantarum, Leuconostoc psedomesenteroides and Lactococcus lactis subspecies lactis regardless of salt addition. However, microbial compositions were altered by added salt and additional bacteria including Weissella koreensis, W. viridescens, Lactobacillus sakei and Lactobacillus cuvatus were found in fermented PG with salt. Total flavonoid was increased in fermented PG and lipid accumulation on HepG2 cells treated with fermented PG was reduced regardless of salt addition. Moreover, fermented PG without salt suppressed lipase activity. Conclusions: Addition of salt for PG fermentation had influence on fermentation characteristics including pH and sugar content as well as number of bacteria and microbial composition. In addition, fermented PG showed anti-obesity effect by increasing flavonoid content and inhibition of lipase activity and lipid accumulation.

• 한국식생활문화학회지
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• 제28권6호
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• pp.674-683
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• 2013

This study was carried out to investigate the quality characteristics of low-salt kimchi with salt partially replaced by Salicornia herbacea L. powder (SH). We prepared kimchi with seasonings in which salt was replaced by 0% (S00), 10% (S10), 20% (S20) and 30% (S30) SH. The salinity level of kimchi was about 1%, and there was no significant difference between the experimental groups. Although lactic acid bacterial numbers of kimchi replaced with SH (S10~S30) increased significantly compared to those of control (S00), the pH and titratable acidity of kimchi replaced with SH were not significantly different. Hardness of kimchi tended to increase as fermentation progressed and with SH addition. The results of the sensory evaluation corroborated the physicochemical characteristics. Furthermore, the sensory characteristics of kimchi were not significantly different upon addition of SH. The physicochemical and sensory characteristics of kimchi were not significantly different despite replacement of salt in kimchi seasoning by SH up to 10%.

• Journal of Microbiology and Biotechnology
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• 제27권9호
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• pp.1681-1691
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• 2017

This study investigated the effect of proline addition on the salt tolerance of Tetragenococcus halophilus. Salt stress led to the accumulation of intracellular proline in T. halophilus. When 0.5 g/l proline was added to hyperhaline medium, the biomass increased 34.6% (12% NaCl) and 27.7% (18% NaCl) compared with the control (without proline addition), respectively. A metabolomic approach was employed to reveal the cellular metabolic responses and protective mechanisms of proline upon salt stress. The results showed that both the cellular membrane fatty acid composition and metabolite profiling responded by increasing unsaturated and cyclopropane fatty acid proportions, as well as accumulating some specific intracellular metabolites (environmental stress protector). Higher contents of intermediates involved in glycolysis, the tricarboxylic acid cycle, and the pentose phosphate pathway were observed in the cells supplemented with proline. In addition, addition of proline resulted in increased concentrations of many organic osmolytes, including glutamate, alanine, citrulline, N-acetyl-tryptophan, and mannitol, which may be beneficial for osmotic homeostasis. Taken together, results in this study suggested that proline plays a protective role in improving the salt tolerance of T. halophilus by regulating the related metabolic pathways.