• Title/Summary/Keyword: salt levels

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Quality Characteristics of Sun-dried Salt and added with Cheongyang Hot Pepper (Capsicum annuum L.) Juice (청양고추 착즙액을 첨가한 천일염의 품질특성에 관한 연구)

  • Park, Hae Youn;Lee, Jong Pil
    • Culinary science and hospitality research
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    • v.23 no.5
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    • pp.87-91
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    • 2017
  • This study was conducted to investigate the quality characteristics of sun-dried salt prepared with added Cheongyang hot pepper juice(CPJ). The moisture, crude protein, crude lipid, and crude ash contents of the CPJ were 84.36%, 2.27%, 1.41%, and 0.67% respectively. The moisture content, yellowness, capsaicin, and dihydrocapsaicin of sun-dried salt increased according to the level of added CPJ, whereas the NaCl, pH, lightness, and redness value increased. The sensory evaluation results showed that preferences for the sun-dried salt increased as CPJ, approached their optimum value and decreased as they exceeded optimum levels. Consequently, the proposed optimum level in the ingredient formulation for manufacture of the standard sun-dried salt was 30% CPJ, as based on analyses. Ultimately, this study was expected to contribute to the commercialization of sun-dried salt of high quality.

A Cross-Cultural Study of the Awareness and the Preference on Salinity among the Northeast Asians (동북아 아시아인의 짠맛에 대한 인지도 및 기호도 비교 연구)

  • Park, Hyun-Jung;Kwak, Eun-Jung;Cho, Mee-Hee;Lee, Kyung-Hee
    • Journal of the East Asian Society of Dietary Life
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    • v.19 no.4
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    • pp.525-532
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    • 2009
  • The purpose of this study was to compare the ability of Northeast Asians to discriminate the salinity in salt solution and foods, and to compare their preference of salinity. Panels of Korean, Japanese and Chinese evaluated three kinds of samples that contained different level of salt such as salt solutions, julienned radish salad, Bulgogi. The salt levels had been manipulated to produce five samples of each one. The salt solutions were prepared by adding 0.3%, 0.7%, 1.1%, 1.5%, 1.9% salt into water. Different levels of salt in Julienned radish salad and Bulgogi were prepared by adding 0.5%, 1.5%, 2.5%, 3.5%, 4.5% salt to the recipe. The results of this study showed that the three ethnic groups had significant differences in their ability to distinguish the intensity of salinity in solutions containing a high contents of salt(1.5~1.9%). According to the regression analysis, Koreans(a=1.050) turned out to be the most able to detect the intensity of salinity, compared to the Japanese (a=0.988) and Chinese (a=0.807). All ethnic groups preferred a salt concentration of 0.3%, and the preference for this concentration was lower in Japanese than in Koreans and Chinese. There were significant differences in the perception of salinity in the julienned radish salad containing more than 3.5% salt between Koreans and Chinese. Koreans (a=1.168) appeared to be the most able to detect the intensity of salinity, compared to the Japanese (a=0.908) and Chinese (a=0.793). Both Koreans and Japanese had the strongest preference for the julienned radish salad containing a 1.5% salt concentration, while the Chinese preferred a salt concentraion of 2.5%. The ability of ethnic groups to detect the salinity in Bulgogi were significantly different at high salt -concentrations (more than 3.5%), and the awareness of salinity was as fallows : Koreans(a=0.161) > Japanese (a=0.896) > Chinese (a= 0.845). Koreans and Japanese had a higher preference or the Bulgogi containing a salt concentration of 1.5%, and the Chinese had higher preference at a salt concentration of 2.5%.

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Compliance with a Low-Salt Diet, Sodium Intake, and Preferred Salty Taste in the Hypertensive Elderly (노인 고혈압 환자의 저염식이 이행, 나트륨 섭취 및 짠 맛에 대한 기호도)

  • Lee, Young-Hee;Kim, Hyun-Kyung;Kwon, Gyoung-Hee
    • Journal of Korean Public Health Nursing
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    • v.24 no.2
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    • pp.311-322
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    • 2010
  • Purpose: This study aimed to examine the compliance to a low-salt diet, sodium intake, and preferred salty taste in elderly patients with hypertension. Methods: A cross-sectional descriptive design was used. Participants were 105 elderly patients with hypertension living in a rural area. The compliance with a low-salt diet, sodium intake, and preferred salty taste, blood pressure, body mass index, and waist circumference were measured, and compared according to the general characteristics and the levels of blood pressure. Descriptive statistics, $X^2$-test, t-test, and ANOVA were used for data analysis. Results: compliance with a low-salt diet was marginally elevated. Sodium intake was relatively high and the main sources were seasonings and vegetables. The participants tended to prefer high levels of salt. Sodium intake was significantly higher the hypertensive individuals (stage I and II) compared to prehypertensive subjects on a normal maintenance diet. Sodium intake from vegetables was also significantly different between the two groups. Conclusion: Nursing intervention for hypertensive elderly patients should include strategies to decrease sodium intake.

Physiological and Genetic Responses of Salt-stressed Tunisian Durum (Triticum turgidum ssp. durum) Cultivars

  • Kim, Sang Heon;Kim, Dae Yeon;Yacoubi, Ines;Seo, Yong Weon
    • KOREAN JOURNAL OF CROP SCIENCE
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    • v.63 no.4
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    • pp.314-321
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    • 2018
  • Durum (Triticum turgidum L. ssp. durum) is a major crop species cultivated for human consumption worldwide. In Tunisia, salt stress is one of the main problems that limit crop production. 'Mahmoudi' was selected as the most salt-sensitive out of 11 Tunisian durum cultivars. Using the salt-tolerant cultivar 'Om Rabia', resistant and susceptible cultivars were evaluated to compare genetic responses under salt stress. At the fully expanded third leaf stage, salt stress was applied by submerging the pots in 500 mM NaCl for 5 min every day for saline water irrigation in the greenhouse. The treatment was applied for 1 week and salt stress tolerance was determined by changes of growth parameters to the control condition. The salt tolerance trait index and salt tolerance index were calculated and used as selection criteria. The expression levels of TdHKT1;4, TdHKT1;5, and TdSOS1 were examined using qPCR. For further evaluation of physiological responses, salt stress (150 mM NaCl) was additionally applied for 48 h at the fully expanded third-leaf stage. Increased expression of the genes responsible for salt tolerance and proline content in tolerant durum can be used to broaden genetic diversity and provide genetic resources for the durum breeding program.

Effect of Dietary Salt Levels on the Performance in Laying Hens and Broilers (사료내 염분 함량이 육계와 산란계의 생산성에 미치는 영향)

  • Hwangbo J.;Hong E. C.;Nho W. G.;Lee B. S.;Bae H. D.;Choi N. J.;Chung J. Y.;Kang H. K.;Jang A. R.;Park B. S.
    • Korean Journal of Poultry Science
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    • v.32 no.3
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    • pp.195-202
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    • 2005
  • Two experiments were conducted to evaluate the effects of dietary salt levels on the performance in laying hens and broilers. In experiment 1, 108 Avian broilers of 21 days age were conducted to evaluate broiler's performance. The broilers were divided into 6 treatment groups with 6 pens (3 broilers/pen), and 134 diets with different levels of salt with 0.25 (control), 0.5, 1.0, 1.5, 2.0 and $2.5\%$, respectively, for 3 weeks $(3\~5 weeks)$. The feed intake was not affected by the treatments. However, moisture content in feces was increased as increasing levels of dietary salt (P<0.05). In experiment 2, 135 ISA Brown laying hens were used to evaluate on performance of laying hens. The dietary supplementation of salt levels were prepared at 0.25 (control), 1, 2, 3 and $4\%$, respectively, for 4 weeks. Feed intake was decreased as increasing the dietary salt levels during the experiment (P<0.05). Particularly, it was lower in $3\%\;and\;4\%$ salt level treatments compared with the control (P<0.05). As expected, water intake was increased as increasing the dietary salt levels (P<0.05). Therefore, the present results could indicate that dietary salt content need to be considered for broilers and laying hens.

Quality and Storage Characteristics of Chicken Patties with Added Shell Calcium and Transglutaminase to Reduce Sodium Intake (나트륨 섭취 경감을 위해 패각칼슘과 트랜스글루타미나아제를 첨가한 닭고기 패티의 품질 및 저장 특성)

  • Youngho Lim;Gyutae Park;Kisu Ahn;Jungseok Choi
    • Korean Journal of Poultry Science
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    • v.51 no.1
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    • pp.1-9
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    • 2024
  • To reduce salt content and enhance calcium in chicken patty, shell calcium powder (SCP) was added, and transglutaminase (TG) was included to improve its properties. Five different treatments were prepared to assess the effects: CON (2% salt), T1 (0.75% salt + 0.2% SCP), T2 (0.75% salt + 0.2% SCP + 0.2% TG), T3 (0.5% salt + 0.4% SCP), and T4 (0.5% salt + 0.4% SCP + 0.2% TG). Reducing salt led to decreased ash content and increased cooking loss. The addition of SCP and TG raised pH levels. Meat color remained consistent with different salt, SCP, and TG levels. However, when salt was reduced to 0.5% and SCP was added at 0.4% without TG, the patty's hardness and chewiness decreased. Sensory evaluations showed reduced juiciness when salt was reduced to 0.5% and SCP was added at 0.4%, but no significant differences were observed in overall acceptability. Salt had no impact on TBARS results, but salt reduction to below 0.5% increased susceptibility to microbial contamination. In summary, reducing salt and adding SCP had minimal sensory impact, but when salt is reduced to 0.5% or lower, consider adding TG. Also, when decreasing salt, additional preservatives should be considered to address potential microbial contamination during manufacturing.

Salt Intake Behavior and Blood Pressure: the effect of taste sensitivity and preference (소금 섭취 행태와 혈압: 맛에 대한 민감도와 선호도의 영향)

  • Kim, Jin-Hee;Choi, Man-Kyu
    • Korean Journal of Human Ecology
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    • v.16 no.4
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    • pp.837-848
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    • 2007
  • The literature suggested that a small reduction in overall blood pressure can have a large effect on overall prevalence of hypertension, and therefore, the affect of taste preferences of the population on salt intake should be considered for long-term blood pressure intervention programs. The purpose of this study is to investigate the influence of salt taste preference and salt taste sensitivity on salt intake behavior as risk factors for high blood pressure. We collected information on blood pressure, diet and lifestyle behaviors, salt taste preference and salt taste sensitivity from 540 respondents from Suseo-dong, Seoul. Salt taste sensitivity was assessed by administering a 1% NaCl solution to the subject's tongue and measuring the perceived intensity on 10 level scale. Salt intake behavior was classified into 3 categories: frequency of high-sodium foods, practice of salt-reducing behavior and frequency of vegetable and fruit intake. Salt taste preference showed a significant relation to the subjects' blood pressure, i.e. subjects with a higher salt preference had higher blood pressure. Salt taste sensitivity did not show a significant relation to blood pressure. However, there was a positive correlation between salt taste preference and salt taste sensitivity. Among the 3 indicators used to measure salt intake behavior, the practice of salt-reducing behavior remained significantly correlated to blood pressure. Moreover, salt-reducing behavior and salt taste preference showed a significant correlation, i.e. people who do not like salty foods tend to practice more salt-reducing behavior, leading to reduced levels in blood pressure. In a population, a small reduction in overall blood pressure can have large effects in overall prevalence of hypertension, in contrast to clinical studies where achievement of an individual's normal blood pressure is emphasized. Therefore, taste preference of the population should be considered for long-term blood pressure intervention programs.

Association between Preferences of Salty Food and Acuity and Preferences of Taste of the Elderly People Living in Rural Area (농촌 노인의 맛 감지능 및 맛 기호도와 짠음식 기호도)

  • Lee, Mee Sook
    • Korean Journal of Community Nutrition
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    • v.18 no.3
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    • pp.223-232
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    • 2013
  • The purpose of the study was to investigate the influence of salt (NaCl) recognition threshold and pleasant salt concentrations of Korean rural elderly subjects on preference of salty food as well as food group consumption patterns. The subjects were 213 elderly people (male 71 and female 142) over 65 and under 90 yr of age from Sunchang area. The higher values were found with male subjects in the areas of basic taste recognition threshold and pleasant concentration level of salt. The taste sensitivity scores of male subjects did not decrease with the increasing age, but female subjects exhibited a significant decrease with the age. The major determinant factor of salt preference of the elderly subjects in this study appeared to be personal pleasant concentration of salt rather than salt recognition threshold level and this trend was more evident in males than in females. The subject group of lower salt pleasant concentration i.e. consuming less salt showed the higher number of fruit and fruit juice intakes per week, and higher MNA (define this) scores were implying that they display more desirable nutritional status. Therefore, nutritional education focused on not only a variety of food consumption but also lowering pleasant salt concentration levels is advised to improve the quality of nutrition in the elderly.

Effect of reducing sodium chloride based on the sensory properties of meat products and the improvement strategies employed: a review

  • Kim, Tae-Kyung;Yong, Hae In;Jung, Samooel;Kim, Hyun-Wook;Choi, Yun-Sang
    • Journal of Animal Science and Technology
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    • v.63 no.4
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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.

Expression of Antioxidant Isoenzyme Genes in Rice under Salt Stress and Effects of Jasmonic Acid and ${\gamma}$-Radiation

  • Kim, Jin-Hong;Chung, Byung-Yeoup;Baek, Myung-Hwa;Wi, Seung-Gon;Yang, Dae-Hwa;Lee, Myung-Chul;Kim, Jae-Sung
    • Journal of Applied Biological Chemistry
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    • v.48 no.1
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    • pp.1-6
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    • 2005
  • Analysis of chlorophyll (Chl) fluorescence implicated treatment of 40 mM NaCl decreased maximal photochemical efficiency of photosystem II (PSII) (Fv/Fm), actual quantum yield of PSII (${\Phi}_{PSII}$), and photochemical quenching (qP) in rice, but increased non-photochemical quenching (NPQ). Decreases in Fv/Fm, ${\Phi}_{PSII}$, and qP were significantly alleviated by $30\;{\mu}M$ jasmonic acid (JA), while NPQ increase was enhanced. Transcription levels of antioxidant isoenzyme genes were differentially modulated by NaCl treatment. Expression of cCuZn-SOD2 gene increased, while those of cAPXb, CATb, and CATc genes decreased. JA prevented salt-induced decrease of pCuZn-SOD gene expression, but caused greater decrease in mRNA levels of cAPXa and Chl_tAPX genes. Investigation of vacuolar $Na^+/H^+$ exchanger (NHX2) and 1-pyrroline-5-carboxylate synthetase (P5CS) gene expressions revealed transcription level of NHX2 gene was increased by JA, regardless of NaCl presence, while that of P5CS gene slightly increased only in co-presence of JA and NaCl. Unlike JA, ${\gamma}$-radiation rarely affected expressions of antioxidant isoenzyme, NHX2, and P5CS genes, except for increase in mRNA level of Chl_tAPX and decrease in that of pCuZn-SOD. These results demonstrate enhanced salt-tolerance in JA-treated rice seedlings may be partly due to high transcription levels of pCuZn-SOD, NHX2, and P5CS genes under salt stress.