• Journal of Animal Science and Technology
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• v.64 no.2
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• pp.218-234
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• 2022

Urbanization is usually followed by changes in eating habits, with a specific trend toward the consumption of ready-to-eat products, such as processed foods. Among the latter, meat products are known contributors to high dietary sodium owing to salt addition. Salt plays an essential role in maintaining the quality of meat products in terms of acceptability and safety. However, an excessive salt intake is linked to high blood pressure and cardiovascular diseases. Hence, several studies have been competing for the discovery of salt alternatives performing in a similar way as common salt. A number of replacements have been proposed to reduce salt consumption in meat products while taking into account consumer preferences. Unfortunately, these have resulted in poorer product quality, followed by new adverse effects on health. This review addresses these recent issues by illustrating some established approaches and providing insight into further challenges in developing low-salt meat products.

• Journal of Korean Society of Environmental Engineers
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• v.38 no.6
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• pp.317-322
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• 2016

While PFOS sodium salt ($C_8F_{17}SO_3Na$) was not degraded by microorganisms for 28 days, the 4 alternatives were biodegraded at the rates of 21.6% for $C_{25}F_{17}H_{32}S_3O_{13}Na_3$, 20.5% for $C_{15}F_9H_{21}S_2O_8Na_2$, 15.8% for $C_{23}F_{18}H_{28}S_2O_8Na_2$ and 6.4% for $C_{17}F_9H_{25}S_2O_8Na_2$, respectively. The acute toxicity test using Daphnia magna was conducted for 48 hours, the half effective concentration ($EC_{50}$) of PFOS sodium salt ($C_8F_{17}SO_3Na$) was evaluated in 54.5 mg/L. While the 4 alternatives did not show any effect at 500.0 mg/L. The surface tension of the PFOS salt ($C_8F_{17}SO_3Na$) is 46.2 mN/m at a concentration of 500.0 mg/L. While the surface tension of the 4 alternatives was found to be superior to PFOS sodium salt ($C_8F_{17}SO_3Na$). The surface tension of $C_{23}F_{18}H_{28}S_2O_8Na_2$ (20.9 mN/m) has the lowest, followed by $C_{15}F_9H_{21}S_2O_8Na_2$ (23.4 mN/m), $C_{17}F_9H_{25}S_2O_8Na_2$ (27.3 mN/m), $C_{25}F_{17}H_{32}S_3O_{13}Na_3$ (28.2 mN/m). The four kinds of alternatives ($C_{15}F_9H_{21}S_2O_8Na_2$, $C_{17}F_9H_{25}S_2O_8Na_2$, $C_{23}F_{18}H_{28}S_2O_8Na_2$, $C_{25}F_{17}H_{32}S_3O_{13}Na_3$) were found to be superior to PFOS sodium salt ($C_8F_{17}SO_3Na$) in terms of biodegradation, Daphnia sp. acute toxicity and surface tension, and thus they were considered applicable as PFOS alternatives. Especially biodegradation rate of $C_{15}F_9H_{21}S_2O_8Na_2$, $C_{23}F_{18}H_{28}S_2O_8Na_2$ and $C_{25}F_{17}H_{32}S_3O_{13}Na_3$ was relatively high as 15.8~21.6%, and Daphnia sp. acute toxicity and surface tension were considerably superior (surface tension 39~55%) to PFOS sodium salt. Therefore, these alternatives are considered to be available as an alternative of PFOS.

• Food Science and Industry
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• v.49 no.2
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• pp.18-24
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• 2016

Sodium chloride (NaCl) is a very important as one of major food ingredients in food industries. Recently, as the potential risk of adult diseases such as hypertension by overingestion of sodium, health authorities of many countries are executing policies for the reduction of sodium to suppress the overingestion of sodium by intake of NaCl. As general ways, the replacement of NaCl with either alternative salts, such as solar salts and minerals, for examples calcium, magnesium, potassium, lactic acid, and so on, and the addition of flavor enhancers were used to reduce the contents of sodium in foods. Recently, controls of particle size of sodium chloride or release point are emerging as new salt-manufacturing technologies for the sodium reduction. Upon reducing NaCl in foods it is important to develop practically adaptable technologies on the basis of the consideration of the unique functions of NaCl in foods, in particular effects on rheological characters, function as a humectant, shorten shelf life time, and so on.

• Korean Journal of Food Science and Technology
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• v.32 no.4
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• pp.920-927
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• 2000

Angiotensin converting enzyme(ACE) inhibitory activity of Kimchi added with salted-fermented fish products(SFFP), such as salted-fermented anchovy(SFA), salted-fermented anchovy sauce(SFAS), low salt-fermented anchovy sauce(LSFAS), salted-fermented small shrimp(SFS), low salt-fermented sandlance sauce(LSFSS) and their alternatives, such as oyster hydrolysate(OH), Alaska pollack hydrolysate(APH) and sea-staghorn extract(SSE) were studied during fermentation at $20^{\circ}C,\;10^{\circ}C\;and\;4^{\circ}C$. ACE inhibitory activities of Kimchi samples added with SFFP were increased until some fermentation period and then kept similarly constant levels at every fermentation temperature. Similar tendencies were occurred in amino nitrogen (AN) content. ACE inhibitory activities of Kimchi samples added with SFFP alternatives rapidly increased in 1st or 2nd day fermentation and then very slowly increased but AN contents showed roughly constant levels $(400{\sim}600\;mg/100\;g)$ in every fermentation temperature. Kimchi added with LSFAS had higher ACE inhibitory activity (>80%) with elevated level of AN (>600 mg/100 g) among the tested Kimchi samples. Kimchi samples added with SFFP alternatives also showed comparable activity to Kimchi added with SFFP This study shows that Kimchi added with SFFP and their alternatives is a good source as a functional food.

• Environmental Analysis Health and Toxicology
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• v.31
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• pp.2.1-2.4
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• 2016

Objectives In this study, we investigated the biodegradation features of 4 perfluorooctanesulfonate (PFOS) alternatives developed at Changwon National University compared to those of PFOS. Methods Biodegradation testing was performed with microorganisms cultured in the good laboratory practice laboratory of the Korea Environment Corporation for 28 days following the Organization for Economic Cooperation and Development guidelines for the testing of chemicals (Test No. 301 C). Results While $C_8F_{17}SO_3Na$, PFOS sodium salt was not degraded after 28 days, the 4 alternatives were biodegraded at the rates of 20.9% for $C_{15}F_9H_{21}S_2O_8Na_2$, 8.4% for $C_{17}F_9H_{25}S_2O_8Na_2$, 22.6% for $C_{23}F_{18}H_{28}S_2O_8Na_2$, and 23.6% for $C_{25}F_{17}H_{32}O_{13}S_3Na_3$. Conclusions $C_{25}F_{17}H_{32}S_3O_{13}Na_3$, $C_{23}F_{18}H_{28}S_2O_8Na_2$, and $C_{15}F_9H_{21}S_2O_8Na_2$ were superior to PFOS in terms of biodegradation rates and surface tension, and thus they were considered highly applicable as PFOS alternatives. Environmental toxicity, human toxicity, and economic feasibility of these compounds should be investigated prior to their commercialization.

• Corrosion Science and Technology
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• v.16 no.2
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• pp.59-63
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• 2017

Chelating solutions can be damaged by strong acids during oil production. To design effective corrosion inhibitors and other alternatives for corrosion control, it is important to understand not only the behavior of the system under operating condition but also the kinetics of electrochemical reactions during the corrosion process. In this study, the electrochemical behaviors of P-110 steel in aqueous fluids based on ethylenediaminetetraacetic acid (EDTA) compounds under various temperatures and hydrodynamic regime conditions were assessed. Electrochemical measurements were conducted using rotating disc electrodes manufactured. Electrolytes were prepared using aqueous compounds of EDTA like diammonium salt, disodium salt, and tetrasodium salt. Potentiodynamic polarization, electrochemical impedance, and mass loss tests were performed in order to assess the corrosion kinetic in electrolytes. Hydrodynamic effects were observed only in the cathodic polarization curve. This proves that hydrodynamic regime plays an important role in the corrosion of steel mainly in disodium and diammonium EDTA solutions. Two cathodic reactions controlled the corrosion process. However, oxygen level and pH of the electrolyte played the most important role in metal corrosion. Corrosion rates in those fluids were decreased drastically when oxygen concentration was reduced.

• Korean Journal of Food Science and Technology
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• v.32 no.4
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• pp.942-948
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• 2000

Nitrite scavenging activity of Kimchi added with salted-fermented fish products(SFFP), such as low salt-fermented anchovy sauce(LSFAS), salted-fermented anchovy sauce(SFAS), salted-fermented anchovy(SFA), salted-fermented small shrimp(SFS), low salt-fermented sandlance sauce(LSFSS) and their alternatives, such as oyster hydrolysate(OH), Alaska pollack hydrolysate(APH) and Sea-staghorn extract(SSE) were studied during fermentation at $20^{\circ}C,\;10^{\circ}C\;and\;4^{\circ}C$. Nitrite contents of Kimchi samples added with SFFP were roughly decreased except Kimchi added with SFS and SFAS, which increased at the 2nd day of fermentation. Fermentation of Kimchi at $4^{\circ}C\;and\;10^{\circ}C$ resulted a decrease in nitrite(<5 ppm). Nitrite contents of Kimchi samples added with SFFP alternatives rapidly decreased in the initial fermentation and then kept a low level (<2 ppm). Nitrite scavenging effects of Kimchi samples added with SFFP and their alternatives were steady during fermentation, showing a little variation in samples added with SFFP. Samples added with LSFAS and OH showed higher nitrite scavenging effects(90%) than others$(70{\sim}80%)$.

• Corrosion Science and Technology
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• v.13 no.6
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• pp.214-223
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• 2014

Interest in the durability assessment and structural performance has increased according to an increase of concrete structures in salt damage environment recent years. Reliable way ensuring the most accelerated corrosion test is a method of performing the rebar corrosion monitoring as exposed directly to the marine test site exposure. However, long-term exposure test has a disadvantage because of a long period of time. Therefore, many studies on reinforced concrete in salt damage environments have been developed as alternatives to replace this. However, accelerated corrosion test is appropriate to evaluate the critical chlorine concentration in the short term, but only accelerated test method, is not easy to get correct answer. Accuracy of correlation acceleration test depends on the period of the degree of exposure environments. Therefore, in this study, depending on the concrete mix material, by the test was performed on the basis of the composite degradation of the salt damage, and investigate the difference of corrosion initiation time of the rebar, and indoor corrosion time of the structure, of the marine environment of the actual environments were inuestigated. The correlation coefficient was derived in the experiment. Long-term exposure test was actually conducted in consideration of the exposure conditions submerged zone, splash zone and tidal zone. The accelerated corrosion tests were carried out by immersion conditions, and by the combined deterioration due to the carbonation and accelerated corrosion due to wet and dry condition.

• Journal of Animal Science and Technology
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• v.65 no.5
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• pp.895-911
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• 2023

Processed meat products play a vital role in our daily dietary intake due to their rich protein content and the inherent convenience they offer. However, they often contain synthetic additives and ingredients that may pose health risks when taken excessively. This review explores strategies to improve meat product quality, focusing on three key approaches: substituting synthetic additives, reducing the ingredients potentially harmful when overconsumed like salt and animal fat, and boosting nutritional value. To replace synthetic additives, natural sources like celery and beet powders, as well as atmospheric cold plasma treatment, have been considered. However, for phosphates, the use of organic alternatives is limited due to the low phosphate content in natural substances. Thus, dietary fiber has been used to replicate phosphate functions by enhancing water retention and emulsion stability in meat products. Reducing the excessive salt and animal fat has garnered attention. Plant polysaccharides interact with water, fat, and proteins, improving gel formation and water retention, and enabling the development of low-salt and low-fat products. Replacing saturated fats with vegetable oils is also an option, but it requires techniques like Pickering emulsion or encapsulation to maintain product quality. These strategies aim to reduce or replace synthetic additives and ingredients that can potentially harm health. Dietary fiber offers numerous health benefits, including gut health improvement, calorie reduction, and blood glucose and lipid level regulation. Natural plant extracts not only enhance oxidative stability but also reduce potential carcinogens as antioxidants. Controlling protein and lipid bioavailability is also considered, especially for specific consumer groups like infants, the elderly, and individuals engaged in physical training with dietary management. Future research should explore the full potential of dietary fiber, encompassing synthetic additive substitution, salt and animal fat reduction, and nutritional enhancement. Additionally, optimal sources and dosages of polysaccharides should be determined, considering their distinct properties in interactions with water, proteins, and fats. This holistic approach holds promise for improving meat product quality with minimal processing.

• Korean Journal of Health Education and Promotion
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• v.15 no.2
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• pp.23-42
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• 1998

The purpose of this study is to show that, before registration of chronic degenerative diseases and enforcing management system in health centers, the management of hypertension could achieved comprehensively and continuously by knowing the realities of drug-taking and its related factors those who are being cared for in health centers. For one year, a questionnaire about drug-taking realities of hypertensive patient was distributed at 8 health centers in Taegu from March 24. 1997 to April 24. 1997. The questionnaires were then collected and analysed. The results are as follows: Of 691 patients, 77.4% of patient were taking medicine regularly every day. The reasons why patients weren't taking medicine every day was as follows: the blood pressure became normal(34%, the highest of the group), patients forgot(28.2%), it was difficult to buy the medicine(15.4%), there was no effect even though the patient took medicine continuously. The experience of medical treatment outside of health centers was 28.9%. The types and percentages of alternative medicine are herbs (50.5%), health food(24.5%), folk remedy(13.7%). Among them, 44.6% of patients didn't know if the medicine was effective. Medical treatment places excluding health centers was pharmacies(63.5%-the highest rate). In simple analysis, the older one was the more regularly one took the medicine, but there was no statistical relations. Of health activities, patients eating low-salt diet showed that they took the medicine regularly. Nonsmoking patients and those who experienced drug side-effect and those who doubted doctor's prescriptions and instructions showed that they took alternative, excluding modem medicine. Anti-hypertensive drug medication status according to recognition, attitude, experiences of hypertension showed that patients who thought that they should take anti-hypertensive drug during the whole life time took the medicine regularly(82.3%). The reasons for patients turning to alternatives varied. In case of having subjective symptom(34.1%), those who thought they knew the hypertension well(36.6%), they decided to use alternatives. In multiple logistic regression analysis the key statistics were as follows: The older patients, patients who ate low-salt diet, patients who thought that they should take anti-hypertensive drug during the whole life time, all showed that they took medicines regularly. And also patients who experienced drug side-effect, doubted prescriptions and instructions, and patients who had subjective symptoms, patients who thought that he knew the hypertension very well, all showed higher rate of using alternative medicine. In the future, at the health centers, to register and manage hypertension patients effectively, we must educate patients about regular drug-taking, and alternatives without doctor's prescriptions.