Effect of Added Salts on Texure of Brined Vegetable in Misozuke

Studies on Softening of Brined Vegetables Part II

Abstract

Salts (CaCl₂, CaSO₄) were added to the dialyzate of Miso juice and brined radish root for the purpose of protection of vegetable tissues from softening in Misozuke. Addition of calcium ion in brine of radish root showed protective effect against softening by heating or acid-soaking. Addition of aluminum potassium sulfate was effective for heating, but accelerated the softening by the enzyme reaction or acid-soaking. Calcium ion added to brined radish root combined largely with watersoluble pectin and sodium hexametaphosphate-soluble pectin (pp). When softening was artificially caused by heating at 95°C for 55min or soaking in 3% citric acid, the calcium combined with pp decrease significantly. The preventing effect against M-activity (macerating activity on desaled turnip) owing to the formation of calcium pectate was not observed, but Ca, Zn, Ba, Cu and chlorogenic acid inhibited the M-activity in concentration of 0.01M.