碩士 / 大葉大學 / 食品工程研究所 / 87 / During preserved fruit manufacturing processes, pickling is an important step to preserve raw fruit materials. The discarded brine after pickling results in environmental pollution. In this study, the waste brine from a red plum pickling pond was reused for the pickling of plum fruit. The low-salt-high-acid concept and response surface methodology (RSM) were applied to find out the optimal conditions for pickling. Furthermore, due to the rich red pigments in the brine, the stabilities of the pigments to heat and light were also studied.
In the aspects of the red pigment stability to heat and light, the pigments in the desalted waste red plum brine at high pH values had a decreasing trend of heat stability. The pigments in the brine without desalting treatment also had a decreasing trend of heat stability as pH increased. In addition, there was a significant color difference occurred between the brines with various pH values, except pH 7, during high-temperature heating. Light irradiation cause no significant effects on the stability of the red pigments in the brines with or without desalting treatment, but the color difference raised after irradiation for one week.
In the salting storage of plum fruits with waste brine, it was found that the saltiness of brine should be maintained at more than 27% to inhibit the microbial growth. The firmness and redness of the pickled fruits had a decreasing trend during storage, but it had no significant effects on the quality of final preserved fruit products. From the decrease in both water activity and microbial growth of pickled fruits, it revealed that the salting storage of plum fruits with waste red plum brine is feasible.
During the low sodium salting storage, the redness of the fruits pickled with the brines of 18 and 21% salt concentration containing KCl (or CaCl2) and acetic acid had a decreasing trend. CaCl2 addition to brine made the pickled fruits firmer than KCl addition, but the firmness of the pickled fruits still had a decreasing trend during storage. By comparing the preserved fruit products, it was found that there was no significant quality difference between the products manufactured from the fruits pickled with 27% NaCl and the fruits pickled with the waste red plum brine of 21% salt concentration containing 7.0% KCl (or CaCl2) and 0.6% acetic acid.
| Identifer | oai:union.ndltd.org:TW/087DYU00250017 |
| Date | January 1999 |
| Creators | Huey-Hua Lin, 林慧華 |
| Contributors | Chi-Yue Chang, Chwen-Jen Shieh, 張基郁, 謝淳仁 |
| Source Sets | National Digital Library of Theses and Dissertations in Taiwan |
| Language | zh-TW |
| Detected Language | English |
| Type | 學位論文 ; thesis |
| Format | 104 |
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