• Food Science and Preservation
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• v.4 no.2
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• pp.215-225
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• 1997

The review was conducted to organize the desirable salting process from the literatures. In this study the principle of salting and effects of physicochemical changes in salting and salting factors such as cultivars of baechu(Chinese cabbage), concentration of salt, salting temperature, pH condition for salting and quality of kimchi were studied. The method of salting standard, treatment techniques in salting, and selection and mixture ratio of sub-ingredients were also reviewed. In future studies greater attention should be paid to salting and fermentation of kimchi.

• The Korean Journal of Food And Nutrition
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• v.22 no.3
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• pp.377-386
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• 2009

The principal objective of this study was to evaluate the influence of temperature and salt concentration on the physicochemical properties of salted Chinese cabbage. Salted Chinese cabbage samples were prepared with various concentrations of salt(4, 5, 6 and 7%), and were stored for 10 days at three temperatures(8, 14, and $25^{\circ}C$). The salting ratio of Chinese cabbage evidenced a decreasing trend regardless of the salting temperature and salt concentration, and their decrement appeared relatively high as the salting temperature increased. The period required to achieve a critical salting ratio(85%) decreased with increases in the salt concentration at $25^{\circ}C$, and a similar trend was observed at lower temperatures(8 and $14^{\circ}C$). The salinity of all samples evidenced an increasing trend during the salting period, and at $25^{\circ}C$, in particular, a continuous increment was observed. At salt concentrations of 4%, the critical salinity(2.2%) was not achieved regardless of the temperature and salting period. The pH of salted Chinese cabbage achieved critical pH in 3 days at a salting temperature of $25^{\circ}C$, but the critical pH 5.5 of samples at 8 and $14^{\circ}C$ appeared after a long period of approximately 4 to 10 days. The average hardness values of salted Chinese cabbage at a salting ratio of 85% were approximately 1.49 MPa, 1.87 MPa, and 1.97 MPa, respectively, at three temperatures($25^{\circ}C$, $14^{\circ}C$, and $8^{\circ}C$). The initial reducing sugar content of cabbage juice was 11.8 mg/$m{\ell}$, and this value decreased substantially to 3 to 5 mg/$m{\ell}$ on day 1.

• Korean Journal of Food Science and Technology
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• v.22 no.4
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• pp.492-495
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• 1990

In succession to the previous paper(Korean J. Food Sci. and Techn., 21(2), 300, 1989), to investigate effect of salting process on physico-chemical properties of Korean radish cubes processed for kakdugi Ascorbic acid content, ${\alpha}-amylase$ activity, the penetration rate of glucose and red-pepper juice into the radish cubes, and aerobic microbial counts (bacteria, yeast and mold) were investigated during salting (packout ratio : 1:1g/ml) of radish-cube$(2{\times}2{\times}2cm)$ for kakdugi in the 15%(w/v) sodium chloride solution. For 6hr salting, ascorbic acid was reduced from 38.5mg% to 15.7 mg%, ${\alpha}-amylase$ activity was gradually increased until 5hr salting, and then deceased, Amount and rate of penetration of glucose and red-pepper juice(on base of redness) into the salted radish cube were both higher than raw cubes, and microbial counts were decreased, and mostly within one hour of salting.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.3 no.4
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• pp.207-212
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• 1970

The fellowing results are obtained by experiment on the variation of enzyme activity during pickling anchovy (Engraulis japenicus) in vinegar. 1) Protease activity increased during brine-salting. It decreased for a short time by tile addition of acetic acid and gradually changed at an invariable ratio during pickling. 2) Lipase activity decreased during brine salting but increased temporarily by the addition of vinegar, after this no fixed tendency could he observed during pickling whereas acid value abviously increased. 3) VBN (Volatile basic nitrogen) and NaCl content quickly increased during brine salting. During pickling VBN increased slowly while NaCl content scarcely varied. 4) The bacterial plate count decreased suddenly when the anchovy were placed in brine but it increased during brine salting and decreased again when anchovy were pickled and the number of count remained the same thereafter. 5) To maintain preservation effects, the acidity of the vinegar must be maintained more than $2\%$ in the muscle. 6) Based on this experimental condition, it transpires that 8 days of immersion In brine produces sufficient salt concentration in the muscles. From the results of VBN, acidity, amino nitrogen, lipase activity, and organoleptic tests, the quality of pickle was still preserved after 47 days and taste of the pickle seemed best on the thirty second day of the storage.

• Membrane Journal
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• v.11 no.3
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• pp.133-139
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• 2001

The hydorgen ions in PVA/SSA membranes were substituted with monovalent metal ions, $Li^{+}$, $Na^{+}$, $K^{+}$, divalent metal ion forms, $Mg^{2+}$, $Ca^{2+}$, $Ba^{2+}$, trivalent metal ion forms, $Al^{+}$. The effect of exchange with metal ions was investigated through the swelling measurement and pervaporative experiments for water-ethanol and water-methanol mixtures at various operating conditions. In addition, ESCA analysis was carried out to study the substitution of the metal ions in membranes. The swelling ratio decerased in the sequence of $Li^{+}$, $Na^{+}$, $K^{+}$ and this might be due to the 'salting-out` effect while the swelling ratios for divalnet and trivalent ion-substituted membranes were affected by the combined effect of salting-out, electrostatic crosslinking and extent of metal ion substitution. For the pervaporation performance, PVA/SSA-$H^{+}$membrane showed the lowest flux and highest separation factor for all aqueous ethanol solutions. The typical results of the flux, 59 g/$m^{2}$hr and the separation factor, 44 were obtained at $50^{\circ}C$ for 90% ethanol aqueous mixture. For water-methanol solutions, the PVA/SSA membranes substituted with monovalent PVA/SSA membranes substituted with divalent and tribalent metal ions, both `salting-out` and electrostatic effects affected the pervaporative results.

• Korean Journal of Food Science and Technology
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• v.21 no.2
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• pp.300-306
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• 1989

Physico-chemical changes caused by salting Korean radish cubes (for Kakdugi) with sodium chloride solution were investigated. Two-centimter cubes of Korean radish were soaked in saline solution of 5, 10, 15, 20 and 25 percent concentration. Optimum salinity, 3% as determined by taste, was reached in six hours at 5% strength, two hours in 10%, one hour at 15% and within one hour at concentration of 15% plus. Radish cubes salted in 5, 10. 15, 20 and 25% sodium chloride solution in a cube/solution weight ratio of 1:1 decreased in volume from 7.6 to 11.2% after one hour, and from 11.2 to 17.9% after six hours. Decrease in moisture content was from 83.0 to 75.9% in one hour and from 74.5 to 68.5% after six hours. $Potassium\;ion(K^+)$, $calcium\;ion(Ca^{2+})$ and $magnesium\;ion(Mg^{2+})$ content was significantly decreased by salting, but $sodium\;ion(Na^+)$ content greatly increased. In addition, salting caused firmness of the cubes to decrease, and cell shapes to shrink by plasmolysis.

• Journal of the Korean Society of Food Science and Nutrition
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• v.20 no.6
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• pp.572-581
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• 1991

For the development of a model to predict absorbed salt quantity in radish during salting, absorbed salt quantity and water content change in radish by the hour were measured at 5%, 10%, 15% brine concentration and $10^{\circ}C,\;20^{\circ}C,\;30^{\circ}C$ respectively. Absorbed salt quantity in radish by the time showed logarithmic function, absorbed salt quantity by brine concentration and temperature showed linear relation. A model to predict absorbed salt quantity in radish at each time, brine concentration and temperature was calculated by the regression program of SPSS. Apparent diffusivity of salt in radish was calculated from appropriated diffusion equation solution of Fick's second law using computer simulation. Salt diffusivity in radish increased as brine concentration increased and the effect of temperature could by expressed by Arrhenius equation. A model equation which could predict salt diffusivity was developed by regression analysis. To specify relation between salt quantity which absorbed into radish and water content which removed out of it, Flux ratio(${\Delta}W/{\Delta}S$) was calcuated. The values showed that the removed water content was greater than the absorbed salt quantity.

• Journal of the Korean Society of Food Science and Nutrition
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• v.20 no.3
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• pp.266-271
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• 1991

The salted and dried mullet roe was manufactured by the conventional processing method. The processing conditions were the salting with soybean sauce of 10% NaCl, 1.2cm of thickness, 3m/sec of air velocity, 70% of RH and $20^{\circ}C$ of wind-drying temperature for 20 days. The fractional compositions of free and bound lipids were classified in neutral, Glyco - and phospholipids of the processed roe. The fatty acid content of glycolipids was measured during processing and storage. Major fatty acids of glycolipids were $C_{16:0},\;C_{18:1}\;and\;C_{18:2}$ whose total amount was 7.71mg/100mg occupying 77% of the total fatty acids of glycolipids. The ratio of unsaturated fatty acid to the saturated fatty acid of bound glycolipids was 2.09 and that of free glycolipids was as low as about 0.92. The rations of the polyenoic acids to the monoenoic acids were very low as 0.10-0.78. The essential fatty acids of bound glycolipids were 4.32mg/100mg and a very much decreased content of 1.46mg/100mg at 9 week storage time.

• Journal of the East Asian Society of Dietary Life
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• v.15 no.4
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• pp.405-412
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• 2005

Quality characteristics of squid-sikhae prepared by four different methods(SHM: sikhae method, SHM-LA; sikhae method added with L plantarum, MM; mixed method of sikhae method and salting method, MM-LA; MM method added with L plantarum) were investigated during fermentation at $20^{\circ}C$. The pHs of all the 6-days fermented sikhae samples were in the range of 4.01-3.76, meaning that there were no significant difference in pH according to the preparation methods. Number of total microbes(TM) were decreased, while the ratio of lactic acid bacteria against TM in SHM-LA and MM-LA was higher than those of SHM and MM. There were no differences in acid protease activity, while $NH_2-N$ content of SHM and MM were higher than those of SHM-LA and MM-LA. Amylase activity was the lowest in MM-LA. Proteins separated by SDS-PAGE belonged to 7-200 kDa, the major proteins (153<94<41 kDa) of the sikhae in all plots were disappeared at 6 days fermentation. In sensory evaluation, sour taste of MM was the highest, while it was the lowest in SHM-LA. Sweet taste, bitter taste, salty taste and hot taste were not significantly different Off-flavor was decreased in lactic acid bacteria added products. Scores of the softness and overall acceptability were the highest in SHM-LA. These results indicated that SHM-LA was the best method for the preparation of squid sikhae because of the enhancement of lactic acid fermentation and overall acceptability.

• Microbiology and Biotechnology Letters
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• v.15 no.2
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• pp.84-88
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• 1987

Poly(ethylene glycol)-PPB two phase system was used tot the purification of $\beta$-galactosidase from Lactobacillus sporogenes. The smaller the molecular weight of concentration of PEG phase in-creased, proteins as well as $\beta$-galactosidase was partitioned into the top phase. All cell debris were confined to the potassium phosphate phase (bottom phase), approached to the binodial line. The purification ratio increased by changing the polymer-salt composition of the tie line towards higher salt concentrations. It was also possible to obtain higher purification of the enzyme after two-step extraction using PEG 1000 and PEG 300. The top phase contained 74% of the total $\beta$-galactosidase with a purification factor of 2.1.