To investigate Oiji (traditional Korean cucumber pickles) with reduced sodium content based on the use of saline foods as a salt substitute, Oiji was prepared using glasswort powder (Salicornia herbacea L.), and its physicochemical properties and sensory evaluation were examined. The moisture content of Oiji was shown to be higher in those to which glasswort powder had been added compared to the control without addition of glasswort powder, and Oiji with 40% glasswort powder substitute showed the highest pH and lowest acidity, resulting in slow progression of fermentation. The salinity of Oiji among those containing glasswort powder substitute was significantly higher with increasing level of glasswort powder. The sodium content of Oiji was significantly reduced as addition of glasswort powder increased. The L value of Oiji decreased with increased addition of glasswort powder, whereas the a value was highest in the control. The hardness of Oiji was higher in the control than in Oiji containing glasswort powder. Taste acceptance was highest for Oiji with 20% glasswort powder substitute, whereas acceptance of appearance was higher for Oiji with 10% glasswort powder substitute. Flavor and texture acceptance was higher for the control. In the attribute difference test, significant differences were found in brownness, off-flavor, salty taste, and sourness. Based on the findings, 10-20% substitution of salt with glasswort powder did not significantly lower overall acceptance compared to the control while salinity of Oiji was maintained. Therefore, the potential production of low-sodium Oiji has been verified.

In order to study low salinity Oiji (cucumber pickled in salt) with a reduced content of sodium, which was accomplished by replacing the salt in this saliferous food, we produced Oiji using sea tangle and, then performed physicochemical and sensory evaluations. It was found that the moisture content of Oiji was decreased with increasing the amount of added sea tangle. The pH and acidity were significantly different between the samples made with sea tangle, and the pH and acidity showed no consistent tendency according to the amount of sea tangle powder added. The salinity of Oiji was the highest in the control Oiji (2.92%), and the higher the amount of sea tangle added, the lower was the salinity in the Oiji with the salt replaced by sea tangle (2.78 to 2.89%). The sodium content of Oiji was also the highest in the control Oiji (591.65 mg/ 100 g) and significantly decreased with the increasing addition of sea tangle (560.43~366.71 mg/100 g). The color value of Oiji showed a significant difference between the samples, with no consistent tendency according to the amount of added sea tangle powder. The hardness of Oiji was significantly greater in the Oiji with the salt replaced by 40% of sea tangle, with greater hardness noted as the amount of added sea tangle powder increased (217.70 g). As a result of the acceptance test of Oiji, there were significant differences between the samples in overall acceptance, appearance, and taste, showing that the Oiji with salt replaced by 30% of sea tangle was significantly highest in overall acceptance and taste. The attribute difference test showed a significant difference only for the brown color, while no significant differences were found between the samples for off-flavor, bitter taste, fermented taste, salty taste, sour taste, hardness and crispness. The above results demonstrated that when sea tangle was substituted for 30 to 40% of the salt content, the Oiji with a low content of sodium and low salinity can be produced with a high level of taste and overall preference. Therefore, this study firmly demonstrated that 30 to 40% of the salt can be replaced by sea tangle as a substitute in order to produce Oiji that has low salinity, a low sodium content.

To optimize the fermentation period of lightly salted Oiji, 3% salt was added to cucumbers that were fermented at 27±1°C for 3, 4, 5, 6, or 7 days, after which their physical properties (moisture content, salinity, pH, acidity, hardness) and sensory characteristics (acceptance test, difference test) were evaluated. The moisture content was highest at day 6. Hardness slowly increased as fermentation time increased, but not significantly. The pH was highest after 3 days of fermentation, and tended to decrease as fermentation time increased, with the largest drop occurring between 4 and 5 days, and the lowest pH occurring between 6 and 7 days. Acidity was lowest after day 3 of fermentation and highest after day 7. Acidity tended to increase as fermentation period lengthened. The L-value tended to decrease as salt concentration increased. The a-value declined from day 3 to day 5, then increased significantly by day 7. The b-value was highest after 7 days, with a tendency to increase as the fermentation progressed. Acceptance test results were highest for taste and overall acceptance after 5 days of fermentation. The difference test showed that the optimal lightly salted Oiji fermentation period was approximately 5 days. These results indicate that lightly salted Oiji fermented for 5 days produced the highest acceptance.

당뇨병 환자들은 말초신경 손상의 합병증으로서 이상감각과 통증을 느낄 수 있는데 이는 날카로운 느낌, 차갑고 시린 느낌, 무딘 느낌, 살갗이 벗겨진 듯한 예민한 느낌, 화끈거리는 느낌, 따끔하고 가려운 느낌 등 다양하게 나타날 수 있다. 이를 진단하기 위해서 여러 선별검사와 전기생리학적 검사를 활용할 수 있다. 본 연구에서는 신경병통증척도와 미시간 신경병증 선별도구 및 신경전도검사를 통해 이상감감/통증을 호소하는 당뇨병 환자 11명과 호소하지 않는 당뇨병 환자 10명 간에 차이점 및 특징을 분석하였고, 세부 감각양상과 신경전도검사 지표간 상관성을 분석하였다. 그 결과 이상감각/통 증을 호소하는 환자군에서 신경병통증척도와 미시간 신경병증 선별검사의 점수가 통계적으로 유의하게 높았고 신경전도검 사에서는 주로 정중신경 운동신경과 비골신경이 의미 있는 기능 변화를 보였다. 세부 감각양상에 따른 신경전도검사 지표는 주로 정중신경 운동신경, 후경골신경, 장딴지신경에서 유의한 변화를 보였다. 이러한 결과들은 감각이상과 통증이 실제 말초신경 이상과 관련이 있음을 시사한다. 향후 많은 수의 대상자를 포함한 추가적인 연구가 필요하다.

This study, the changes in physicochemical properties and hesperidin content of Jeju-processed citrus fruits according to the harvest date were evaluate. The soluble-solid content, pH, and soluble solid-acid ratios gradually increased , but titratable acidity slightly decreased with a delay in the harvest date. The color index, lightness, yellowness, and turbidity slightly decreased whereas the redness slightly increased with a delay in the harvest date. The hesperidin content slightly decreased with a delay in the harvest date. Hesperidin, which is the major cause of juice cloudiness, decreased with a delay in the harvest date. These results suggest that later-harvested fruit juice is bound to be less cloudy.