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시판 소금이 깍두기 무의 경도에 미치는 영향

Effect of Salts on the Hardness of Cubed White Radish

Abstract

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.

저자의 다른 논문

참고문헌 (13)

  1. Shin DH, Jo EJ, Hong JS. 1999. Chemical composition of imported table salts and Kimchi preparation test. J Food Hyg Saftey 14:277-281 
  2. 양호철, 박종수, 최경철, 안양준, 윤기복. 2007. 전남산 천일염의 특성, 전라남도 보건환경연구원 연구간행물 6. 11 
  3. Ha JO, Park KY. 1998. Composition of mineral contents and external structure of various salts. J Korean Soc Food Sci Nutr 27:413-418 
  4. AOAC. 2000. Official Methods of Analysis of AOAC Int. 17th ed. Ch. 11. pp.31-32, Association of Official Analytical Communities. Gaithersburg, MD, USA 
  5. Korean Food and Drug Administration. 2009. Food Standards Codex. Korean Foods Industry Association 
  6. Jo EJ, Shin DH. 1998. Study on the chemical composition of sun-dried, refined, and processed salts produced in Chonbuk area. J Food Hyg Safety 13:360-364 
  7. Kim SJ, Kim HL, Ham KS. 2005. Characterization of Kimchi fermentation prepared with various salts. Korean J Food Preserv 12:395-401 
  8. Hwang SH. 1988. A study on heavy metal contents of common salts in Korea. Korean J Environ Health Soc 14:73-86 
  9. Park SJ, Park KY, Jun HK. 2001. Effects of commercial salts on the growth of Kimchi-related microorganisms. J Korean Soc Food Sci Nutr 30:806-813 
  10. Shin TS, Park CK, Lee AH, Han KH. 2005. Effects of age on chemical composition in sun-dried salts. Korean J Food Sci Technol 37:312-317 
  11. Heo OS, Oh SH, Shin HS, Kim MR. 2005. Mineral and heavy contents of salts and salted-fermented shrimp. Korean J Food Sci Technol 37:519-524 
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이 논문을 인용한 문헌 (4)

  1. Ji, Myoung-Soon ; Kim, Yong-Jin 2010. "Studies on the Application of Salt of "Donguibogam-Naegyeong(東醫寶鑑-內景篇)"" 大韓韓醫學原典學會誌 = The journal of Korean medical classics, 23(6): 97~108 
  2. Cho, Woo-Kyoun 2010. "A Historical Study of Korean Traditional Radish Kimchi" 韓國食生活文化學會誌 = Journal of the Korean Society of Food Culture, 25(4): 428~455 
  3. Jin, Yong-Xie ; Je, Jeong-Hwan ; Lee, Yeon-Hee ; Kim, Jin-Hyo ; Cho, Young-Suk ; Kim, So-Young 2011. "Comparison of the Mineral Contents of Sun-dried Salt Depending on Wet Digestion and Dissolution" 한국식품저장유통학회지 = Korean journal of food preservation, 18(6): 993~997 
  4. Na, Jong-Min ; Jin, Yong-Xie ; Kim, Se-Na ; Kim, Jung-Bong ; Cho, Young-Suk ; Kim, Kwang-Yup ; Kim, Haeng-Ryan ; Kim, So-Young 2012. "Comparison of the Quality Characteristics of Radish by Soaking Using Sun-dried Salt and Leuconostoc starter" 한국식품저장유통학회지 = Korean journal of food preservation, 19(6): 951~956 

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