Abstract
Ashed seaweeds were compared with calcium hydroxide and calcium lactate concerning their effectiveness in maintaining hardness in brined mume fruits. From X-ray diffraction analysis, it was confirmed that the primary constituent of ashed wakame (Undaria pinnatifida) is sodium chloride, while ashed kelp (Laminaria) may contain potasium chloride or sodium chloride. No difference in the effectiveness in maintaining hardness in brined mume fruits was recognized between wakame and kelp, but their effectiveness in maintaining hardness was a little lower than that of standard hardeners. Also, with regard to pectin composition in brine mume fruits, no significant difference was observed between those treated with ashed seaweeds and standard hardeners. The peel color of brined mume fruits treated with ashed seaweeds was observed to be a greenish color (a lowering of a and b values in hunters color), and to have an increased yield because there was no occurrence of shrinkage. Based on these results, it is thought that ashed seaweeds are a feasible alternative to the use of conventional hardeners of brined mume fruits.
