• Culinary science and hospitality research
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• v.14 no.4
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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.

• YAKHAK HOEJI
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• v.3 no.1
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• pp.51-55
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• 1957

It has been suggested that the fluorine content of crude sea salt may have special value in the prevention of tooth decay, by A.E.Schaefer and J/H/.Shaw. Shaw calculated that if crude sea salt containing about 40 ppm of fluorine were used, the consumption of 26-44 grams of the salt per day for each prison would be sufficient for the prevention of tooth decay. He also suggested that this level of salt consumption is actually quite common among many population in the far and near east. In order to examine the fluorine contents of sea salt in Korea, several kinds of solar-evaporating salt and pan-evaporating salt were studied. The experimental results may be summarized as follows; 1. Fluorine contents of 9 kinds of solar-evaporating salt ranged from 3.8 to 15.0 ppm and the average was 7.52 $\pm$ 3.89 ppm. 2. Fluorine contents of 7 kinds of pan-evaporating salt ranged from 2.5 to 7.1 ppm. 3. The more the salt is refined, the less becomes the fluorine content. 4. Even the crudest sea salt can not contain about 40 ppm of fluorine. 5. Statistically, daily consumption of sea slat for each person in Korea is 28 grams.

• YAKHAK HOEJI
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• v.47 no.3
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• pp.135-141
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• 2003

The majority of table salts are bay salts and chemical salts. However, chemical salts are known to have a different composition in biological electrolytes and quality of bay salts are getting worse due to the increasing seawater contamination. These facts may have led to the increasing usage of various health-promoting salts. Bamboo salt was introduced in 1986 as a solution to replace table salts to eliminate those detrimental effects, to promote general health and to treat diseases. Although all bamboo salts from different manufacturers have been used for the same health and medical purposes, each manufacturer utilizes different manufacturing process. The ICP analysis was used to study the changes of elemental contents in a bamboo salt during the manufacturing steps as well as these contents in various bamboo salts and other salts. After the first step, contents of Li and Sr in the bamboo salt were increased in comparison with those in the raw material, bay salt. As the next steps continued, contents of K, Ca and Ba were continuously increased. At the completion of the final step, contents of Mg and P were decreased and those of Cu, Mn and Mo were gradually increased. Bamboo salts contained lower contents of Mg, Al, B, and P, but higher contents of K, Ca, Fe, Cu, Mn, Zn, Li, Ba, Sr and Mo than bay salt.

• Journal of Fisheries and Marine Sciences Education
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• v.29 no.1
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• pp.325-331
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• 2017

This study was conducted the change of physico-chemical characteristics according to salt types; sun-dried salt, refined salt, Chinese sun-dried salt, salicornia herbacea salt and bamboo salt. As a results, volatile basic nitrogen(VBN) contents were 143.24-148.32 mg/100g, amino nitrogen(AN) contents were 1050.37-1096.91 mg/100g, total nitrogen(TN) contents were 1.62-1.78 %, moisture contents were 64.19-66.00 % and pH were 5.23-5.98. There are various type of salts that have difference in content of salinity, moisture, various mineral content, size and shape of salt crystal, granularity and chromaticity. In this study, Than the difference in the salt, difference in the fish sauce is determined to be insignificant, that is, there are no significant effect on the quality of the fish sauce according to the kind of salt.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.55 no.3
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• pp.267-277
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• 2022

This study investigated changes in the physicochemical and microbiological properties of fermented fish sauces based on the pacific sand lance Ammodytes personatus during fermentation according to rice koji treatments and salt contents. In total, six fish sauces were prepared, with rice koji treatment for 24 or 72 h before salt addition, and salt contents of 10 or 20%, including two controls to compare the response to different salt contents without koji treatment. The initial pH values of the sauces with koji treatments were notably lower than those of the controls. Over the 10 months of fermentation, the amino nitrogen contents of the sauces with 10% salt were higher than those with 20% salt, while the volatile base nitrogen value was also increased. In the microbial community, the initial numbers of lactic acid bacteria and mold were higher in the sauces with koji treatment than in the controls. After 8 months of fermentation, the free amino acid and organic acid contents were higher in the sauces with koji treatment than in the controls. Although the fermentation rate was affected to a greater extent by salt contents, the rice koji treatment also exerted a positive effect on the acceleration of fermentation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.3
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• pp.413-418
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• 1998

There are several types of salts that classifed into raw salts(Chunil salt, Saeng salt), purified salts (NaCl reagent grade, Hanju salt) and processed salts(Gueun salt, Saeng kum, Bamboo salt) in Korea. Their major element is NaCl but raw salt from sea water contains other minerals such as K, Mg and S. Mineral contents of the various kinds of salt analyzed with ICP-AES and AAS were different, especially on the contents of K, Mg and Ca. Chunil salt was abundant in Ca(1,037ppm), K(3,707ppm), Mg(10,266ppm) and S(7,459ppm), and salt water from the Chunil salt contained small amounts of Pb, Al, Cr and Hg. Processed salts contained high levels of Ca, K, Mg and Fe. Especially, high levels of K, P, Fe and Ge were detected in bamboo salt. Purified salts showed regular crystal form and raw salts exhibited irregular crystal form under the SEM. The processed salts were not crystal form, but fused and irregular round form.

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

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.7
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• pp.1014-1019
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• 2012

This study was conducted to evaluate the heavy metal contents of mudflat solar salt, salt water, and sea water produced in the nationwide salt pan. In mudflat solar salt, moisture contents were significantly different (p<0.001) between regions, ranging from 7.357% to 14.862%. Arsenic (As) content ranged from 0.007 ppm to 0.497 ppm, cadmium (Cd) from 0.000 ppm to 0.101 ppm, plumbum (Pb) from 0.000 ppm to 0.191 ppm, hydrargyrum (Hg) from 0.006 ppb to 0.180 ppb, and copper (Cu) from 0.039 ppm to 4.794 ppm between regions, which were significantly different (p<0.001). Further, As, Cd, Pb, and Hg contents of sea and salt water were not in excess of their criterion points. Our results suggest that heavy metal contents of mudflat solar salt, salt water, and sea water produced in the nationwide salt pan were at safe levels. However, continuous management of heavy metal contamination, such as PVC met, is still necessary.

• The Korean Journal of Ecology
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• v.16 no.1
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• pp.63-74
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• 1993

The ecotypic variation of Phragmites communis Trin. was studied from Aug. 1989 to March 1992 in three populations of salt marsh, estuary and fresh water areas of the western coastal regions in Korea. The length growth and aboveground total dry weight of Phragmites communis Trin. From three habitates were measured monthly and the seeds from them collected. Chlorophyll contents, bud number and width of Phragmites communis Trin. populations after their seeds were sown in seedbeds, and the growth of seedlings according to salt contents were also determined. The results lare summarized as follows: The height and basal diameter of shoot, leaf length and width, and total dry weight of Phragmites communis Trin. were very different from each other according to their natural habitats. The bud number of seeds was increased as sample sites moved from estuary to fresh water areas and salt marsh. The but the bud diameter turned out to be in reverse proportion to the bud number. The chlorophyll content of the population from fresh water was $8.6901{\mu}g/ml$, whereas that from estuary and salt marsh was $9.61801{\mu}g/ml$ and $10.3160{\mu}g/ml$, respectively. The average length growth and total dry weight of seedlings grown at different salt contents were compared. Those of fresh water area decreased at salt contents lower than 0.5% in culture solution and those of estuary at higher than 0.5%, but the population of salt marsh was shown to be capable of sustaining itself at 1.0%. All of these results suggested that the populations of Phragmites communis Trin. in the western coastal regions of Korea have undergone ecotypic variations: fresh water type, estuary type and salt marsh type.

• Journal of Environmental Health Sciences
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• v.14 no.1
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• pp.73-86
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• 1988

In order to determine the content levels of trace metals in common salts, 64 bay salt samples were collected from three producing districts and 33 bay salt samples, 32 remade salt samples and 5 fine salt samples were collected from 7 major cities in Korea, from August to September 1987. These were analysed for content levels of Pb, Cd, Cu, Zn and Mn using Atomic Absorption Spectrophotometer. The results were as follows: 1. Lead contents in three type salts were N.D. - 1081.9 $\mu$g/kg and fourteen percent of the 114 samples exceeded the World Health Organization(WHO) criteria of 100$\mu$g/kg. Cadmium contents of samples were N.D.- 382C.5 $\mu$g/kg and five percent of the 114 samples were over the Spanish criteria of 500 $\mu$g/kg. Copper contents of samples were 8,9-214.9 $\mu$g/kg and there was not a sample over the World Health Organization(WHO) criteria of 500 $\mu$g/kg. Zinc contents ranged N.D. - 342.9 $\mu$g/kg and Manganese contents ranged N.D.- 8.31 mg/kg. 2. The comparison of heavy metal contents among the bay salts from three producing districts was significantly different in Pb, Cd and Cu contents. 3. The comparison of heavy metal contents between the bay salts and remade salts was not significantly different in Pb, Cd and Cu contents. 4. The contents of Pb, Cd, Zn and Mn in fine salts were much lower than those of bay salts and remade salts.