塩蔵ウメの硬度に及ぼす灰化卵殻の影響

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タイトル別名
  • Effect of Ashed Egg Shell on Hardness of Brined Ume Fruit.
  • 塩蔵ウメの硬度に及ぼす灰化卵殻の影響〔英文〕
  • エンゾウ ウメ ノ コウド ニ オヨボス ハイカ ランカク ノ エイキョウ エ

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抄録

In this study, we measured the Ca content, hardness and pectin composition of brined ume fruit (Japanese apricot, Prunus mume Sieb. et Zucc. var. microcarpa Makino) containing egg shell ashed at various temperatures to clarify the effect of the egg shell on the hardness of the brined ume fruit. Furthermore, the tissue structure of the fruit was observed using a scanning electron microscope. The Ca amount in the egg shell increased when it was ashed from 700°C to 800°C. From an X-ray diffraction analysis, it is presumed that Ca in the dried egg shell (DES), ashed at 500°C (AES-500) and 600°C (AES-600) would exsist as CaCO3, AES-700 and -750 might contain Ca as both CaCO3 and CaO, and Ca in AES-800 and -900 might almost be only CaO. The hardness of the brined fruit was maintained by the addition of DES or AES. But the fruit with DES, AES-500 and AES-600 decreased in yield, which was expressed as the ratio of the brined fruit to fresh ume fruit used as raw material. The fruit with DES was similar to control in the ratio of 0.05N HCl soluble pectin (HSP) to total pectin, but was significantly lower in water soluble pectin (WSP), and higher in 0.4% hexametaphosphate soluble pectin (HXSP) and 0.05N NaOH soluble pectin (SSP). The fruit with AES-500 or -600 was almost the same as the fruit with DES in HSP, HXSP and SSP, and was similar to the fresh fruit in WSP. The fruit with AES-700--800 gradually decreased in WSP and HSP as the ashing temperature rose, but increased more and more in HXSP and SSP. From the scanning electron micrographs, firm rectangular cells were clearly observed in the sarcocarp of the fresh fruit, but cells of the brined fruit had transformed to unclear flat shapes. The cells of the fruit with DES, AES-500 or -600 were observed as crushed flat cells, but those of the fruit with AES-750 or -800 were similar to that of the fresh fruit.

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