Salinity and Heavy Metal Contents of Solar Salts Produced in Jeollanamdo Province of Korea

이강덕,; 박정욱,; 최차란,; 송현우,; 윤수경,; 양호철,; 함경식,

doi:10.3746/jkfn.2007.36.6.753

Cited by 16 publications

(3 citation statements)

References 6 publications

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“…Accordingly, it is necessary to ensure an adequate salt content in cured meat products to maintain microbiological stability and circumvent excessive softness ( Choi et al ., 2006b ). Generally, three types of salt are used in food processing such as refined salt, solar salt, and processed salt ( Lee et al ., 2007 ; Lee and Lee, 2014 ). Solar salt is made from seawater, but relies on natural sun- and wind-mediated evaporation of salt brine held in open ponds ( Seo et al ., 2012 ), solar salt contains 92.4-94.4% sodium chloride, and various minerals such as calcium, potassium, magnesium, and sulfur ( Ha and Park, 1998 ).…”

Section: Introductionmentioning

confidence: 99%

Effects of Various Salts on Physicochemical Properties and Sensory Characteristics of Cured Meat

Choi

Jeong

Hwang

et al. 2016

Korean Journal for Food Science of Animal Resources

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This study was carried out to investigate the effects of refined, solar, and bamboo salt on the physico-chemical properties and sensory characteristics of cured pork loin. Moisture, protein, fat, and ash content, lightness, yellowness, cooking yield, and color, juiciness, and tenderness of sensory properties on curing pork loin exhibited no significant differences regardless of the nature of salts. The pH of raw and cooked cured pork loin with added bamboo salt was higher that of other salt treatments. However, the cooking loss, and Warner-Bratzler shear force of cured pork loin with added refined salt was lower than those of solar and bamboo salt pork loins cured. The flavor and overall acceptability scores of treatments with refined salt was higher than those of solar and bamboo salt treatments. The unique flavor of bamboo salt can render it as a functional material for marinating meat products. In addition, the results of this study reveal potential use of bamboo salt in meat curing.

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Section: Introductionmentioning

confidence: 99%

Effects of Various Salts on Physicochemical Properties and Sensory Characteristics of Cured Meat

Choi

Jeong

Hwang

et al. 2016

Korean Journal for Food Science of Animal Resources

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“…As of now, there are three types of salt used in food processing such as solar salt, purified salt, and processed salt ( Lee et al ., 2007 ). Purified salt is made from sea water by electrodialysis using ion-exchange membranes and then evaporated in an evaporator tube ( Na and Ha, 2009 ).…”

Section: Introductionmentioning

confidence: 99%

Effects of Various Kinds of Salt on the Quality and Storage Characteristics of Tteokgalbi

Lee

2014

Korean Journal for Food Science of Animal Resources

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This study was carried out to evaluate the effects of various kinds of salt on the quality and storage characteristics of tteokgalbi. The tteokgalbi was prepared using four types of salt: 1.5% purified salt (control, C), 1.5% five-year-old solar salt (FS), 1.5% Topan solar salt (TS), and 1.5% French Guérande solar salt (GS). The moisture, crude lipid, crude ash, crude protein and calorie contents, water holding capacity, and cooking loss were not significantly different between control and all other treatments. As for the textural characteristics, the use of GS increased the hardness of the tteokgalbi. According to the sensory evaluation, the use of TS had the best score in springiness. Tteokgalbi made with TS and GS had the two highest scores in flavor and total acceptability. During 15 d of storage, the contents of 2-thiobarbituric acid (TBA) value, volatile basic nitrogen (VBN) and the total microbial counts increased, while the pH decreased. The TBA values of the tteokgalbi containing TS and GS were lower than that of C. Lightness (L) and yellowness (b) values decreased during storage, but redness (a) displayed no significant difference during storage. Overall, the best results, in terms of TBA value and sensory attributes, were obtained for the tteokgalbi containing TS and GS.

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“…The common sources of salt for consumers can be classified into refined (table) salt, sea salt, flower salt, and processed salt [ 11 ]. Sea salt contains trace amounts of natural minerals such as MgSO 4 , CaSO 4 , CaCl 2 , and KCl with slightly lower sodium content compared to refined salt.…”

Section: Introductionmentioning

confidence: 99%

Natural sea salt consumption confers protection against hypertension and kidney damage in Dahl salt-sensitive rats

Lee

Yang

Kim

et al. 2016

Food & Nutrition Research

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Although sea salts are widely available to consumers nowadays, whether its consumption over refined salt has any real health benefits is largely unknown. This study was conducted to compare hypertension-inducing propensity of natural sea salt (SS) to refined salt (RS) in a well-established animal model of hypertension. Five groups of male Dahl salt-sensitive rats were fed rat chow diet supplemented with various amounts of salt for 15 weeks. The groups were: control (CON, n = 10), 4% RS (RS4), 4% SS (SS4), 8% RS (RS8), 8% SS (SS8) (n = 12 for each group). After 15 weeks, both SS4 and SS8 groups had significantly lower systolic (SBP) and diastolic blood pressure (DBP) compared to RS4 and RS8 rats, respectively. RS8 rats had markedly higher SBP and DBP compared to all other groups. Echocardiography just prior to sacrifice showed abnormalities in RS4, SS8 and RS8 hearts, while CON and SS4 hearts displayed normal measurements. Plasma renin and aldosterone levels of high salt groups were lower than those of CON, and serum electrolytes were similar amongst all groups. Abnormal kidney pathology and high glomerulosclerosis index scores were seen in RS4 and RS8 rats, but SS4 and SS8 kidneys showed relatively normal morphology similar to CON kidneys. Our findings show that consumption of natural sea salt induces less hypertension compared to refined salt in the Dahl salt-sensitive rat.

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Salinity and Heavy Metal Contents of Solar Salts Produced in Jeollanamdo Province of Korea

Cited by 16 publications

References 6 publications

Effects of Various Salts on Physicochemical Properties and Sensory Characteristics of Cured Meat

Effects of Various Salts on Physicochemical Properties and Sensory Characteristics of Cured Meat

Effects of Various Kinds of Salt on the Quality and Storage Characteristics of Tteokgalbi

Natural sea salt consumption confers protection against hypertension and kidney damage in Dahl salt-sensitive rats

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