生ワカメの貯蔵条件による成分変化

• 小野寺 宗仲

  東京海洋大学 海洋科学部 食品生産科学科 岩手県水産技術センター

• 吉江 由美子

  東京海洋大学 海洋科学部 食品生産科学科

• 鈴木 健

  東京海洋大学 海洋科学部 食品生産科学科

書誌事項

タイトル別名

• Changes of the Components of Fresh Seaweed, <i>Undaria pinnatifida</I>, by Different Strage Conditions
• ナマ ワカメ ノ チョゾウ ジョウケン ニ ヨル セイブン ヘンカ

抄録

This study was performed to keep the quality and to prolong the shelf life of fresh Undaria pinnatifida, by different storage conditions. Changes of the contents of chlorophyll a (Chl a) and its derivatives, β-carotene, pH, molecular weight of alginate and molecular weight distribution were determined during the storage of U. pinnatifida. The conditions of cold storage at -3 to 7°C with air or O₂, storage in seawater, and storage in slurry ice made of seawater were tested. Chl a and β-carotene contents, and the pH of U. pinnatifida were decreased following the increment of storage days. Significant decrease of Chl a content and molecular weight of U. pinnatifida was detected under cold storage especially at 7°C. The storage by icing in slurry ice and by super chilling at -3°C inhibited the degradation of Chl a and β-carotene of U. pinnatifida. The content of pheophorbide a or pH were recognized as useful factors to evaluate the quality and freshness of U. pinnatifida.

収録刊行物

• 日本冷凍空調学会論文集

  日本冷凍空調学会論文集 25 (1), 35-46, 2008

  公益社団法人 日本冷凍空調学会

キーワード

• Cold storage
• Icing
• <I>U. pinnatifida</I>
• Slurry ice
• Shelf life
• Chlorophyll a
• β-carotene

詳細情報

• CRID: 1390282679643872000
• NII論文ID: 10021168772
• NII論文ID: 130004566126
• NII書誌ID: AA11125910
• DOI: 10.11322/tjsrae.25.35
• ISSN: 2185789X
• ISSN: 13444905
• NDL書誌ID: 9451601
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I9451601
• 本文言語コード: ja
• データソース種別:
  • JaLC
  • NDL
  • CiNii Articles
• 抄録ライセンスフラグ: 使用不可