Effect of salt type on the hardness of salted ume fruit
2019
Nakayama, Y. (The Salt Industry Center of Japan, Odawara-shi, Kanagawa (Japan)) | Noda, Y.
To clarify the effect of the amount of bittern in salt on the hardness of salted Japanese apricot (ume fruit), we pickled ume fruit using salts with different amounts of bittern, then analyzed the components and the hardness of the resulting ume fruit. The breaking strength of the ume fruit after pickling in salt increased with the amount of bittern in the salt. It was thought that the softening of the ume fruit during the pickling process was controlled by the bittern in the salt. In addition, the amount of pectin in the ume fruit pickled with salt containing a large proportion of bittern, as well as the component ratios of hydrochloric acid soluble pectin (HSP; 0.05N) for water-soluble pectin (WSP) were found to have increased. Given these results, we assumed that the amount of HSP was maintained by the calcium in the bittern and that the softening of the plum was controlled. In addition, we believe that it is possible to produce pickled ume fruit with a breaking strength equal to that of commercial ume fruit by manipulating the amount of bittern in the salt used for pickling.
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