• Korean Journal of Fisheries and Aquatic Sciences
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• v.34 no.4
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• pp.309-314
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• 2001

In order to promote the consumption of small red muscle fish, such as saury, sardine, herring, etc., a new conditioning technique to soften backbone and small bones was investigated by using kimchi seasoning ingredients and organic acids. In the conditioning process, various chemical changes were examined during 60 days at 15 days intervals, The decrease of moisture content and the increase of salt concentration in seasoned fish meat were good correlated respectively. In the dry salt conditioning, the moisture content was more rapidly decreased than wet salt conditioning. The pH of fish meat during conditioning were more slowly decreased in dry salting than in wet salting. The VBN contents were suppressed under 30 mg/100 g in dry salt conditioning during 60 days at $5^{\circ}C$. The addition of rice bran in dry salting was effective on retarding lipid oxidation because the TBA value was most effectively retarded.

• Food Science of Animal Resources
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• v.40 no.3
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• pp.377-387
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• 2020

The aim of this study was to compare the effect of seawater to that of conventional salt (NaCl) on the technological properties of chicken emulsion sausages in a model system. Chicken sausages were prepared with seawater at three levels (10%, 15%, and 20%) in iced water (10%, 5%, and 0%, respectively) or with iced water (20%) and salt (1.2%). There was no difference in pH values and fat loss from emulsion stability between the two treatments. In general, with an increase in the amount of seawater, the water holding capacity (cooking yield and water loss), protein solubility (total and myofibrillar protein), and viscosity were increased. The addition of 20% seawater induced greater (p<0.05) water holding capacity, protein solubility, and viscosity compared to the control sample treated with salt, which was accompanied by an increase in the level of myosin heavy chain protein of samples with 10% and 20% seawater. Furthermore, addition of at least 15% seawater increased all of the main textural properties except for cohesiveness along with the moisture of sausage, whereas the fat and protein contents were decreased. Based on these results, the addition of ≥15% seawater to chicken breast sausage can induce equivalent or enhanced technological properties to those induced with salt, including water holding capacity, protein solubility, viscosity, and textural properties.

• Journal of Korean Society of Water and Wastewater
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• v.27 no.6
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• pp.771-778
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• 2013

Gas hydrate (GH) process is a new desalination technology, where GH is a non- stoichiometric crystalline inclusion compounds formed by water and a number of gas molecules. Seawater GH is produced in a low temperature and a high pressure condition and they are separated from the concentrated seawater. The drawback of the GH process so far is that salt contents contained in its product does not meet the fresh water quality standard. This means that the GH process is not a standalone process for seawater desalination and it needs the help of other desalting process like reverse osmosis (RO). The objective of this study is to investigate the effect of GH process on energy saving for RO process in seawater desalination. The GH product water quality data, which were obtained from a literature, were used as input data for RO process simulation. The simulation results show that the energy saving effect by the GH process is in a range of 68 % to 81 %, which increases as the salt removal efficiency of the GH process increases. Boron (B) and total dissolved solids (TDS) concentrations of the final product of the hybrid process of GH and RO were also investigated through the RO process simulation to find relavant salt rejection efficiency of the GH process. In conclusion, the salt rejection efficiency of the GH process should exceed at least 78% in order to meet the product water quality standards and to increase the energy saving effect.

• Korean Journal of Environmental Agriculture
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• v.34 no.4
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• pp.253-259
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• 2015

BACKGROUND: During the off-season, the cultivation of Chinese cabbage and water dropwort is often used to desalinize plastic film house soils. The objective of this study was to verify the effect of double-cropping systems on the salt removal in oriental melon cultivated plastic film house soils.METHODS AND RESULTS: Electrical conductivity (EC) and soluble salt contents were measured in soils collected from plastic film houses of oriental melon cultivation before and after the off-season crop cultivation. Also the same measurements were performed in the next oriental melon season to estimate the desalinization effect of double-cropping systems. During the cultivation of Chinese cabbage under open-field condition, EC_eof surface soil was reduced from 6.0 to 0.8 dS/m. Double-cropping of water dropwort in flooded soil was also efficient in removing the salts accumulated during oriental melon cultivation. In the house soils where salts were removed during the off-season crop cultivation, soil EC_ewas maintained below 3 dS/m during the next oriental melon cultivation season.CONCLUSION: The off-season cropping under open-field or flooded condition was effective in desalinization of plastic film house soils. Since the salt removal effect is not expected to last for several years, the double-cropping system should be introduced every season to maintain soil EC below the critical level.

• Food Science of Animal Resources
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• v.33 no.2
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• pp.221-228
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• 2013

This study was performed to evaluate the effects of various levels of mungbean flour (MF) (0-2.4%) on the quality characteristics of pork model sausages (PMS) in experiment 1 and also select the optimum level of MF to enhance the water retention and gelling properties of low-salt PMS (LSPMS) with or without microbial transglutaminase (MTGase) in experiment 2. In experiment 1, the addition of MF did not affect pH, chemical compositions (fat and moisture contents), color values, and functional properties (expressible moisture, EM (%) and cooking yield, CY (%)) of PMS. However, the addition of MF increased the chewiness of PMS and hardness if the mungbean flour at the level of more than 1.2% was incorporated. Since the interaction between the microbial transglutaminase (MTGase) treatment and MF level was not significant (p>0.05), data were pooled by different factors (MTGase treatment and MF level) in experiment 2. MF improved the water binding ability and textural springiness of LSPMS. On the other hand, MTGase treatment decreased the pH and cooking yield (%) of LSPMS, but increased most textural properties. In conclusion, the addition of MF could enhance the water retention and textural properties of PMS and LSPMS, regardless of MTGase, when it was added to over 1.2%. Based on these results, mungbean protein may interact with MTGase on the low-salt comminuted meat systems. Therefore, further study might be needed to understand the mechanisms of interaction between MTGase and functional components induced from MF.

• Food Science and Preservation
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• v.17 no.6
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• pp.800-806
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• 2010

The aim of this research is to develop recipe of kimchi beverage made of sun-dried salt. A distinction between this recipe with existing ones is the Korean traditional ingredient, sun-dried salt. The variety and amount of recruitment on the beverage was established after its characteristics were investigated by sensory tests. Preference of sweetening agent for the beverage was oligosaccharide > honey > sugar powder > sugar > aspartame > pear juice. While sensory evaluation was conducted on color, flavor and overall acceptance, the overall acceptance scores are as following; 6.24 for watery radish kimchi, 6.00 for white kimchi and 5.76 for Korean cabbage kimchi. Among other beverages, watery radish kimchi beverage was preferred. Amount of kimchi for the beverage was most suitable at 10 % of the contents. It was the same with all the other beverages. When the products were stored in normal temperature, the evaluation scores dropped for all sensory items as time passed.

• Molecular & Cellular Toxicology
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• v.5 no.3
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• pp.237-242
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• 2009

The potential antioxidant activities of different fractions from methanolic extract of Curcuma longa L. were assayed in vitro. All of the fractions exception of n-hexane and $H_2O$ showed a strong antioxidant activity, especially the ethylacetate (EtOAc) fraction, which showed the highest 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging activity ($IC_{50}=9.86\;{\mu}g/mL$). The results of 2,2'-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) radical scavenging activity and ferric reducing antioxidant power (FRAP) assay showed concentration dependency, the EtOAc fraction demonstrating a better result than the other fractions at the same concentration in this studies. Additionally, when the total phenolic contents of fractions were measured, the EtOAc fraction contained the highest level. Meanwhile, correlation analysis indicated a high correlation between the antiradical activity and the total phenolic contents, suggesting that fractions obtained from the methanolic extract of Curcuma longa L. have wide potential for use as sources of antioxidant material.

• Korean Journal of Food Science and Technology
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• v.41 no.2
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• pp.203-209
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• 2009

This study was conducted to evaluate the effects of the salts fortified with Hizikia component on blood pressure and mineral composition in spontaneously hypertensive rats (SHR/NCrj) and normotensive rats (WKY/NCrj). The two species rats were assigned to three groups and were fed with drinking water to which Hizikia salts were added for 6 weeks. The final blood pressures (BP) among groups of SHR were increased to 12, 4, and 21%, respectively. In terms of urine and fecal minerals, the $Na^+$ contents in two species were significantly higher in the control than in the salt groups, and vice versa with regard to the $ K^+$ contents. The amount of excretion mineral was higher in urine than in feces. The $Na^+$, $Ca^{++}$ and $Mg^{++}$ contents of the liver in SHR were higher in the control than in the salt groups (p<0.05). The $Na^+$ content of the kidney in SHR was higher in the control than in the salt groups, but the content was shown an opposite trend in WKY. The $K^+$ contents were higher in the low salt group (p<0.05). These results may indicate that the salts fortified with the Hizikia component may be useful in lowering systolic blood pressure owing to the maintenance of positive mineral metabolism.

• Korean Journal of Soil Science and Fertilizer
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• v.40 no.3
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• pp.173-180
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• 2007

Reclaimed tidal area is a great agricultural resource in the world. Improvement and utilization of reclaimed soil is an important measure for expanding land resource. This study was conducted to evaluate relative salt-tolerance of plants and its effect for improving saline soil. Eighteen tolerance plants were selected from China, Pakistan and Korea the climate of which is different. The emergence of different varieties in reclaimed soil was in order as FL478>Barnyard grass>Pokkali>Atriplex>Sesbania>Rumex>Alfalfa>Tall Fescue>Ryegrass>Sudan grass. Four varieties, Barnyard grass, Sesbania, Atriplex and Limonium were selected for soil improvement in reclaimed land. Cultivation of Sesbania, Barnyard grass and Atriplex were good to soil physico-chemical quality. Also these plants increased soil organic matter contents and reduced soil salt concentration. Organic matter contents of cultivated soils of Sesbania, Barnyard grass and Atriplex were $4.10g\;kg^{-1}$, $4.60g\;kg^{-1}$ and $2.81g\;kg^{-1}$ respectively. On the other hand organic matter content of uncultivated soils was $2.65g\;kg^{-1}$. As Sesbania and Barnyard grass were applied to cultivated soil like green manure, bulk density improved from $1.42Mg\;m^{-3}$ to $1.39Mg\;m^{-3}$.

• KSBB Journal
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• v.24 no.6
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• pp.521-526
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• 2009

Fatty acid is an important component of many biological processes. However, an imbalance in diet-especially, a n-3 polyunsaturated fatty acids (PUFAs) deficiency-causes several diseases such as diabetes, cardiovascular disease and cancer. In this study, we analyzed the fatty acid contents and compositions of 26 species of Korean salt marsh plants and found high fatty acid contents from S. herbacea ($148.75\;{\mu}g$/mg-dry wt.), S. komarvii ($119.05\;{\mu}g$/mg-dry wt.), C. heterocarpa ($79.23\;{\mu}g$/mg-dry wt.), A. capillaris ($71.65\;{\mu}g$/mg-dry wt.), and L. tetragonum ($67.02\;{\mu}g$/mg-dry wt.). In the case of saturated fatty acids (SFAs) composition, palmitic acid is richest in most salt marsh plants. On the other hand, oleic acid and linoleic acid are major components of monounsaturated fatty acid and n-6 PUFA, respectively. In addition, n-3 PUFAs such as LNA (linolenic acid), EPA (eicosapentaenoic acid), and DHA (docosahexaenoic acid) known as the main fatty acid components of fish oils and seaweeds, were also found in S. herbacea, S. komarvii, T. tetragonoides, A. capillaris and G. littoralis.