Effect of the Amount of Added Salt on Preservative Quality in the Manufacture of Salted Ume

Abstract

In this study, the relationship between the added amount of salt and the change in KCl content of salt appropriate for commercially available low sodium salt as used in the manufacture of salted ume （Japanese apricot） and the preservative quality of the resulting product was considered. When the added amount of salt was 9 ％, yeast and mold were detected in the sun-dried salted ume, suggesting a low （insufficient） preservation effect of the salt. On the other hand, when the amount of salt in sun-dried salted ume was maintained at 18 ％, which is appropriate for commercially available low sodium salt where KCl is added as a substitute for NaCl, general viable cells and molds and yeasts were not detected. This suggests that KCl inhibits the propagation of microorganisms as equally well as NaCl. Consequently, it follows that low sodium salted ume can be manufactured using salts with different amounts of KCl while maintaining the desired preservative effect.