Abstract
Salicornia herbacea salt was prepared by both the incineration and the extraction methods and their effects on physicochemical properties of the salt were tested. As the incineration temperature increased, the yield, pH, and alkalinity of Salicornia herbacea salt were decreased. The content of Na, K and Ca of the Salicornia herbacea salt increased with increase in the incineration temperature, while that of Mg decreased. On the other hand, the yield and NaCl content of Salicornia herbacea salt prepared by the extraction method were increased in proportion of adding sea water, while those of alkalinity were decreased. The pH and ORP of Salicornia herbacea salts prepared by the extraction method were lower than those prepared by the incineration method and their chromaticity was dark with a low L-value and high a- and b-values. The mineral content of Salicornia herbacea salt by the extraction method increased with increase in the addition of sea water. The Mg content of the Salicornia herbacea salts by extraction method was remarkably higher than those by the incineration method, while those of K and Ca content were lower. Result of sensory evaluation showed that the salts prepared by the extraction method with 10-15 times of distilled water were more palatable than that extracted with sea water.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
Abbreviations
- ICP:
-
inductively coupled plasma atomic emission spectrometer
- ORP:
-
oxidation-reduction potential
References
AOAC (1995) In Official Method of Analysis (16th ed.). Association of Official Analytical Chemists, Caithersburg, MD, U.S.A.
Cho DM, Kim DS, Lee DS, Kim HR, and Pyeun JH (1995) Trace components and functional saccharides in Seaweed. Bull Korean Fish Soc 28, 49–59.
Choi JH, Kim DI, Park SH, Kim DW, Kim CM, and Koo JG (2000) Effects of sea tangle extract and fucoidan components of lipid metabolism of stressed mouse. J Korean Fish Soc 33, 124–128.
Chung KR (1987) A survey on the sodium chloride content of common restaurant meals in Seoul area. Korean J Food Sci Technol 19, 475–479.
Fuji T, Kuda T, Saheki K, and Okuzumi M (1992) Fermentation of water-soluble polysaccharides of brown algae. Nippon Suisan Gakkaishi, 58, 147–152.
Ha JO and Park KY (1998) Composition of mineral contents and external structure of various salts. J Korean Soc Food Sci Nutr 27, 413–418.
Ha JO and Park KY (1999) Comparison of autooxidation rate and comutagenic effect of different kinds of salt. J Korean Associ Cancer Prevention, 4, 44–51.
Han SK and Kim SM (2003) Antioxidative effect of Salicornia herbacea L. grown in closed sea beach. J Korean Soc Food Sci Nutr 32, 207–210.
Jeong K (1998) The production system of Tol salt at Guom village in Cheju island. J Korean Bull Geogr, 32, 87–104.
Jo EJ and Shin DH (1998a) Study on the chemical compositions of sun-dried, refined and processed salt produced in Chonbuk area. J Fd Hyg Safety, 13, 360–364.
Jo KS, Do JR, and Koo JG (1998b) Pretreatment conditions of Porphyra yezoensis, Undaria pinnatifida and Laminaria religiosa for functional algae-tea. J Korean Soc Food Sci Nutr 27, 275–280.
Kim DH, Lee SB, and Rhim JW (2004) Characteristics of seaweed salts prepared with seaweeds. Korean J Food Sci Technol 36, 937–942.
Kim DH, Rhim JW, and Lee SB (2003a) Characteristics of seaweed salts prepared with various seaweeds. Korean J Food Sci Technol 35, 62–66.
Kim DH, Yang SE, and Rhim JW (2003b) Fermentation characteristics of kochujang prepared with various salts. Korean J Food Sci Technol 35, 671–679.
Kim YM, Byun JY, Namgung B, Jo JH, Do JR, and In JP (2007) Studies on functional salt fortified with seaweed components. Korean J Food Sci Technol 39, 152–157.
Korea Dietary Safety Civil Committee (2000) In The all kinds of salt. International seminar on salt (Korea· China·Japan), pp. 1–33. Korea Dietary Safety Civil Committee Publisher, Seoul, Korea.
Korea Food and Drug Adminstration (2008) In Food standards codex. Korean Foods Industry Association, Seoul, Korea.
Lee JE (1992) Salt and hypertension. Korean J Nephrol 11, S6, 56–60.
Lee YK and Kim SD (2008) Recrystallization characteristics of solar salt after removing of bittern and impurities. J Korean Soc Food Sci Nutr 37, 203–209.
Park JW, Kim SJ, Kim SH, Kim BH, Kang SK, Nam SH, and Jung ST (2000) Determination of mineral and heavy metal contents of various salts. Korean J Food Sci Technol 32, 1442–1445.
Park MW and Park YK (1998) Changes of physicochemical and sensory characteristics of oiji(Korean pickled cucumber) prepared with different salts. J Korean Soc Food Sci Nutr 27, 419–424.
Park RS, Kim S, and Lee LH (1977) Survey on sodium content of low salt diet at 27 hospitals. Korean J Nutr 10, 38–43.
SAS institute (1992) In SAS User’s Guide. Statistical Analysis System Institute, Cary, NC, U.S.A.
Shin HY, Lee EH, Kim CY, Shin TY, Kim SD, Song YS, Lee KN, Kim HM, and Hong SH (2003a) A study on the anti-inflammatory activity of Korean foik medicine purple bamboo salt. J Korean Res Ass Purple bamboo Salt, 1. 56–64.
Shin HY, Na HJ, Moon PD, and Shin TY (2003b) Inhibition of mast cell-dependent immediate-type cutaneous reactions by purple bamboo salt. J Korean Res Ass Purple Bamboo Salt, 1, 23–30.
Shin HY, Na HJ, Moon PD, Seo SW, Shin TY, Hong SH, See KN, Park RK, and Kim HM (2004) Biological activity of bamboo salt. Food Industry Nutr 9, 36–45.
Shin MS and Lee HS (1983) The properties of salts and their effects on salts vegetables. J Korean Home Econ Assoc, 21, 55–63.
Shin TS, Park CK, Lee SH, and Han KH (2005) Effects of age on chemical composition in sun-dried salts. Korean J Food Sci Technol 37, 312–317.
Suphsorn C, Ramu MR, Joseph AL, and Mahmood AK (1987) Fatty acids and sensory acceptance of a dietary sodium-potassium fish sauce. J Agric Food Chem 31, 14–17.
Yang JS, Kim OH, Chung SY, Yoo TM, Roh YN, Yi SY, Chung MW, Ahn MR, Choi HJ, and Rheu HM (1999) Pharmacological evaluation of bamboo salt. J Appl Pharm 7, 178–184.
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Lee, SH., Rhim, JW. & Kim, DH. Effect of preparation methods on the characteristics of Salicornia herbacea salt. J. Korean Soc. Appl. Biol. Chem. 52, 264–269 (2009). https://doi.org/10.3839/jksabc.2009.047
Received:
Accepted:
Issue Date:
DOI: https://doi.org/10.3839/jksabc.2009.047