Characteristics of Seaweed Salts Prepared with Various Seaweeds

해조소금의 성분 특성에 관한 연구

  • Kim, Dong-Han (Department of Food and Nutrition, Mokpo National University) ;
  • Rhim, Jong-Whan (Department of Food Engineering, Mokpo National University) ;
  • Lee, Sang-Bok (National Honam Agricultural Experimental Station, R.D.A.)
  • Published : 2003.02.01

Abstract

Physicochemical properties and mineral compositions of seaweed salts prepared with various seaweeds and concentrated sea water were determined. Ash content of sea mustard was highest (22.7%) and that of laver the lowest (9.8%). Sea mustard contained high amount of Na, while sea tangle and seaweed fusiforme contained high amounts of K and Ca. When insoluble solids were removed after incineration of dried salt, surface color of the salt whitened more due to increase in salt purity with resulting decreases in pH and oxidation-reduction potential (ORP), pH and ORP of the ashed salt decreased, and K and Ca contents increased, while Mg content decreased. Yield of seaweed salt was the highest in sea mustard, ORP was lowest in sea tangle and seaweed fusiforme, and K and Ca contents increased significantly in sea tangle and seaweed fusiforme salts. As the concentration of sea water increased, yield and purity of the salts increased with decrease in pH and ORP and increase in Ca and Mg contents. Seaweed salt showed the characteristic crystalline structure as viewed by SEM.

Keywords

seaweed salt;mineral composition;ORP

References

  1. Lee, j.E. Salt and hypertension. Korean J. Nephrol. 11, Suppl. 6: 56-60 (1992)
  2. Chung, K.R. A survey on the sodium chloride content of common restaurant meals in Seoul area. Korean J. Food Sci. Technol. 19: 475-479 (1987)
  3. Korea Dietary Safety Civil Committee, The all about salts. International seminar on salt (Korea. China. Japan), pp. 1-33 (2000)
  4. Ha, J.O. and Park, K.Y. Comparison of autooxidation rate and comutagenic effect of different kinds of salt. J. Korean Associ. Cancer Prev. 4: 44-51 (1999)
  5. The ministry of health and welfare, Food standard code, Seoul (2000)
  6. Park, J.W., Kim, S.J., Kim, S.H., Kim, B.H., Kang, S.K., Nam, S.H. and Jung, S.T. Determination of mineral and heavy metal contents of various salts. Korean J. Food Sci. Technol. 32: 1442-1445 (2000)
  7. Shin, D.H., Jo, E.J. and Hong, J.S. Chemical composition of improted table salts and kimchi preparation test. J. Food Hyg. Safety 14: 277-281 (1999)
  8. Park, S.J., Park, K.Y. and Jun, H.K. Effects of commercial salts on the growth of kimchi-related microorganisms. J. Korean Soc. Food Sci. Nutr. 30: 806-813 (2001)
  9. Kang, M.H., Kim. Y.B. and Lee, S.R. Digestibility of some Korean seaweeds through an animal experiment. Korean J. Nutr. 9: 69-75 (1976)
  10. Shin, M.S. and Lee, H.S. The properties of Salts and their effects on salts vegetables. J. Korean Home Economic Associ. 21: 55-63 (1983)
  11. Jeong, K.J. The production system of tol salt at Guom village in Cheju island. Geographical J. Korea 32: 87-104 (1998)
  12. Ha, J.O. and Park, K.Y. Composition of mineral contents and external structure of various salts. J. Korean Soc. Food Sci. Nutr. 27: 413-418 (1998)
  13. Park, M.W. and Park, Y.K. Changes of physicochemical and sensory characteristics of oiji (Korean pickled cucumbers) prepared with different salts. J. Korean Soc. Food Sci. Nutr. 27: 419-424 (1998)
  14. Park, R.S., Kim, S.J. and Lee, L.H. Survey on sodium content of low salt diet at 27 hospitals. Korean J. Nutr. 10: 38-43 (1977)
  15. Yang, J.S., Kim, O.H., Chung, S.Y., Yoo, T.M., Roh, Y.N., Yi, S.Y., Chung, M.W., Ahn, M.R., Choi, H.J. and Rheu, H.M. Pharmacological evalutation of bamboo salt. J. Appl. Pharm. 7: 178-184 (1999)
  16. Kim, S.D. Salting and fermentation of kimchi. J. Food Sci. Technol. 9:187-196 (1997)
  17. Jo, E.J. and Shin, D.H. Study on the chemical compositions of sun-dried, refined, and processed salt produced in Chonbuk area. J. Food Hyg. Safety 13: 360-364 (1998)
  18. Suphsorn, C., Ramu, M.R., Joseph, A.L. and Mahmood, A.K. Fatty acids and sensory acceptance of a dietary sodium-potassium fish sauce. J. Agric. Food Chem. 31: 14-17 (1987)
  19. AOAC. Official Method of Analysis. 16th ed. Association of Official Analytical Chemists, Washington, DC, USA (1995)