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KMID : 1134820140430071048
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Journal of the Korean Society of Food Science and Nutrition
2014 Volume.43 No. 7 p.1048 ~ p.1054
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Physicochemical Quality Properties of Mudflat Solar Salt and Roasted Salt
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Lee Jung-Hee
Kim Hag-Ryeol
Kim In Cheol
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Abstract
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The purpose of this study was carried out to investigate the cause of sulfur dioxide occurrence, general element composition, sulfur compounds, heavy metals, macro- & micro-minerals, and oxidation-reduction potential (ORP) following baking time course of RS (RS1, RS2, RS3, and RS4) and mudflat solar salts (MSS). Sulfur dioxide (SO2) and sulfite (SO32-) were not detected in MSS or RS. However, sulfate (SO42-) content significantly decreased in RS (29,878.15～36,097.45 ppm) compared to that in MSS (35,601.65 ppm). ORP was 181.15 mV in MSS, and 58.55 mV in RS1. Moisture content was 9.34% in MSS and 0.00% in RS with increased NaCl (94.77～95.77%). Moisture and NaCl contents showed no significant difference in RS. Insoluble and sandy residues were higher in RS than in MSS, whereas Ca and K showed no significant difference. Mg and Cl contents were higher in RS than in MSS. Br level was higher in MSS (628.1 ppm) than in RS (512.72～586.62 ppm), but there was no significant difference in NO3. Heavy metals (Pb, As, and Hg) were more abundant in RS than in MSS, but levels were still safe. These results suggest that MSS and RS may increase protection against from SO2 and SO32-.
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KEYWORD
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mudflat solar salt, roasted salt, sulfur compound, physicochemical properties
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