The Effect of Manufacturing Conditions on the Hardness and Pectic Substances in Salted Small Mume Fruit by the Brine Salting Method.

概要

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Investigations were conducted into the effect of manufacturing conditions on the hardness of salted small mume fruit which had been cured by the brine salting method. A comparison was made of the pectic substances and Ca content with the hardness of the fruit. The following results were obtained. 1) The yield rate of salted small mume fruit produced by the brine salting method was 10% higher than that produced by the dry salting method. 2) The content of Ca bound to pectic substances in salted small mume fruit was in the order PSP (hexametaphosphate-soluble pectin) > HSP (hydrochloric acid-soluble pectin) > WSP (water-soluble pectin). 3) As the Ca content (mg/g in PSP) increased, the translation from PSP to HSP and an increase in hardness were observed. 4) Salted small mume fruit containing Ca compounds were observed to maintain their hardness significantly longer than those with Mg compounds and, in the case of Ca compounds, salted mume fruit containing weak electrolytic Ca compounds were observed to maintain their hardness longer than those with strong electrolytic Ca compounds. 5) The Ca content (mg/g in PSP and WSP) was noticed to increase with the addition of Ca compounds, and a decrease in PSP and WSP and an increase in HSP and hardness were observed
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