Influences of Different Physical Assistive Treatments on Desalination Effectiveness and Quality of Salted Prunus mume
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Abstract:
In this study, the effects of several physical assistive treatments such as oscillation, ultrasound and intermittent vacuum on the desalination effectiveness and qualities of salted Prunus mume were compared with the effect of the normal steeping approach. The results indicated that the desalination rate and the moisture content of salted Prunus mume a relative reached equilibrium after 4 h of immersion assisted with oscillation or ultrasound, with the desalination rate over 60%. Whereas, the desalination rate was lower than 60% after 8 h of desalination assisted with intermittent vacuum or normal steeping. The organic acid content of the salted Prunus mume produced with the aid of ultrasound (39.26 mg/g) was significantly higher than those resulting from other desalination methods. The polyphenol content of the ultrasonically treated Prunus mume (458.06 mg/kg) was second only to that of the salted Prunus mume subjected to intermittent vacuum (501.56 mg/kg), but was significantly higher than those produced after oscillation- assisted immersion and normal steeping. There were insignificant differences in antioxidant activity among the salted Prunus mume produced by the four methods. After 4 days of sugar oozing from plum embryo, the total sugar contents of the preserved Prunus mume subjected to oscillation or ultrasound reached 36.52% and 34.10%, respectively (which were higher than those of the preserved Prunus mume subjected to normal steeping or intermittent vacuum immersion (27.12% and 24.37%, respectively). Taken together, under the premise of ensuring the desalting efficiency, ultrasound-assisted immersion is a better physical assistive approach for desalination to produce salted Prunus mume, which can effectively retain the organic acids while improving the sugar oozing from plum embryo.
