Changes in Hardness and Pectic Substances of 'Koumezuke'(A Small Type Salted Mume Fruit) during Brining and Storage.
スポンサーリンク
概要
- 論文の詳細を見る
To study the relationships between various components and the hardness of 'Koumezuke' [a small type mume (Japanese Apricot, <I>Prunus mume</I> SIEB, et Zucc)], we analyzed the Ca, Mg and pectin content, and also measured the hardness of 'Kaoumezuke' that has been brined at various factories. The binding properties of Ca or Mg to certain components of AIS (alcohol insoluble substances) in two different types of pickled mume fruit, 'Koumezuke' (a salted product) and 'Koumeboshi' (a dried salted product), were characterized as Ca >> Mg. In 'Koumezuke', the ratio of HSP (0.05N-hydrochloric acid-soluble pectin) against total pectin decreased and PSP (0.4%-hexametaphosphate-soluble pectin) increased during brining and both ratios showed a slight change after the eighth day of brining. The HSP/WSP (H/W) ratio of 'Koumezuke' and 'Koumeboshi' was 10.1 and 0.48, respectively. The HSP of Koumeboshi was hydrolyzed by acids concentrated during a sun-dried process, and HSP changed mainly to WSP, and the mume fruit softened in texture. There was a significant correlation between the hardness and H/W ratio of 'Koumezuke' at 1% level significance. In the cases where H/W ratio was under 16, coefficient correlation (r) was found to be 0.972, and a simple regression equation was H = 51.4R +186. No significant correlation was found between the content of Ca, Mg and the hardness of 'Koumezuke.' 'Koumezuke' softened in texture when the fruit was stored in solution containing a salt concentration of less than 10.7%, an acid concentration of more than 2%, and at temperatures above 30°C 'Koumezuke' softened in texture by the addition of organic acids in the order of citric acid> malic acid>lactic acid.
著者
関連論文
- 魚の塩蔵食品の嗜好および微生物汚染について
- 半乾燥キャベツの保存中における遊離アミノ酸, ビタミンCおよび一般細菌の変化
- 低温蒸気加熱加工法による野菜類の殺菌
- 遊離アミノ酸組成からみた日韓両国国民の嗜好の相違(第1報) : キムチ及び漬物の遊離アミノ酸と嗜好
- 梅漬塩蔵中の変敗原因となる産膜酵母の発生機構の解析
- 梅加工品から分離した産膜酵母の同定とその性状
- 近赤外分光法によるスモモ果実の追熟過程の時系列分析
- 低温蒸気での加熱処理による野菜類の遊離アミノ酸の変化
- 新技術としての低温蒸気加熱加工法について : 低温蒸気で加熱処理した野菜は硬化して保存性も高まる
- 1S24 低温蒸気加熱加工法による食品開発 : 植物性食品を中心にして
- 低温蒸気で加熱した野菜はその特性が保持され大腸菌群も陰性になる (特集 そう菜・漬物の製造技術と副資材)
- 小梅漬けの細胞壁多糖類構成成分と硬度の関係
- 蒸気で加熱処理したカット野菜の保存性
- ダイズ品種の収量およびイソフラボン含量に及ぼす播種期および登熟環境条件の影響(栽培)
- ウメ果実の成熟に伴う果皮および果肉中の細胞壁多糖類の変化
- 品種および産地の異なる大豆のイソフラボン含量および豆腐加工適性
- 豆腐のイソフラボン含量に及ぼす大豆の品種および豆乳調製法の影響
- つけもののうま味増強技術--キムチを中心として (特集 発酵食品の新技術)
- 梅漬けの苦味に及ぼす水酸化カルシウム濃度の影響
- 生および塩蔵梅の走査型電子顕微鏡観察 : 従来SEMと低真空SEMの画像比較ならびにエネルギー分散型X線分光器によるカルシウムの分布測定
- ユッカ抽出物の抗菌作用に及ぼす脂質の影響
- 梅漬けの硬度に及ぼすカルシウム化合物の影響およびその官能評価
- 塩蔵ウメの硬度と組織構造に及ぼす灰化卵殻と各種硬度保持剤の影響
- 塩蔵ウメの硬度に及ぼす灰化卵殻の影響
- 嫌気性培養および好気性培養によるキムチの一般生菌数ならびに腸内細菌科に属する細菌群について
- 遊離アミノ酸組成からみた日韓両国国民の嗜好の相違(第1報) : キムチ及び漬物の遊離アミノ酸と嗜好
- 日本と韓国の塩辛の水分活性,塩分濃度および微生物汚染について
- キムチの微生物汚染, 嗜好実態およびイメージについて
- Effect of Heat Treatment on the Lipid Peroxide Content and Aokusami (Beany Flavor) of Soymilk
- カルシウムとペクチン質の結合におよぼす陰イオンの影響
- Changes in Various Ingredients, Escherichia coli, Taste and Texture of Blade Vegetables as a Result of Low Temperature Steam-Heating Process
- Effect of Calcium Gluconate Addition on the Properties of Ume Fruit (Japanese Apricot) Products
- The Effects of Fruit Maturation and Sodium Chloride Concentration on the Compositions of Pickled Sun-Dried Ume Fruit, 'Umeboshi'
- Effect of Calcium-Compound Addition on the Physical Properties and Tissue Structure of Seasoned 'Umeboshi' : Investigation of Actual Conditions of Commercially Prepared Products and Verification of Products Prepared in a Laboratory
- Maturation of Fermented Rice-koji Miso Can Be Monitored by an Increase in Fatty Acid Ethyl Ester
- ウメ漬け原料としての果実採取時期と各種成分, とくに有機酸との関係
- ワインから分離した産膜酵母に対するパプリカ種子抽出物の抗菌性
- 梅漬の硬度保持に及ぼす海藻灰化物の影響
- 近赤外分光法によるウメ果実の硬度計測
- 梅酒梅の呈味成分, アミノ酸, ペクチン質, テクスチャーに及ぼす低温蒸気加熱処理の影響
- 漬物の低温利用 : 葉菜類の漬物
- 小梅漬けの細胞壁多糖類構成蛋白質のアミノ酸組成
- 梅漬けから分離した産膜酵母に対するユッカ抽出物の抗菌性
- Changes in Hardness and Pectic Substances of 'Koumezuke'(A Small Type Salted Mume Fruit) during Brining and Storage.
- The Effect of Initial Sodium Chloride Concentration and Amount of Additional Calcium Compounds on the Yield and Hardness of Salted Mume Fruit under Early Brining Process.
- Amino Acid Composition of Protein Bound to Cell Wall Polysaccharide of Fresh and Salted Mume Fruit.
- Effect of the Low Temperature Steam-Heating Process on Taste Components, Amino Acids, Cyanogenic Glycosides, Pectic Substances and Texture of Ume Fruit Removed from Liquor
- A Comparison of Constituents of Mume Fruit in Relation to Variety.
- Changes in the Contents of Chemical Constituents in Middle Size 'Shirokaga' Mume Fruit in Relation to Maturity at Harvest and during Ripening.
- The Effect of Harvest Maturity and Storage Temperature on Physiological Characteristics and Chemical Constituents of A Small Size Mume (Japanese Apricot) Fruit.
- The Use of Low Temperature for Tukemono. Pickles of blode Vegetables.:Pickles of blode Vegetables
- Changes of Chemical Constituents in Small Mume Fruit during Growth and Maturaion.
- The Effect of Manufacturing Conditions on the Hardness and Pectic Substances in Salted Small Mume Fruit by the Brine Salting Method.
- Changes in Hardness and Pectic Substances of Mume Fruit during Maturation and Storage.