Changes in Free Amino Acid and Vitamin C Contents and Viable Bacterial Count of Half-Dried Cabbage during Preservation
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- YAGHI Shouhei
- Faculty of Applied Life Science, Nippon Veterinary and Life Science University
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- EGAWA Masaki
- Faculty of Applied Life Science, Nippon Veterinary and Life Science University
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- OTOGURO Chikao
- Comprehensive Research Organization for Science and Technology Yamanashi Prefectural Government
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- HARA Hiroyoshi
- Faculty of Applied Life Science, Nippon Veterinary and Life Science University
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- KANEKO Kentaro
- Faculty of Applied Life Science, Nippon Veterinary and Life Science University
Bibliographic Information
- Other Title
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- 半乾燥キャベツの保存中における遊離アミノ酸,ビタミンCおよび一般細菌の変化
- ハンカンソウ キャベツ ノ ホゾンチュウ ニ オケル ユウリ アミノサン ビタミン C オヨビ イッパン サイキン ノ ヘンカ
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Abstract
We propose that half-dried cabbage is a very useful processed form of cabbage, because the appearance of its rehydrated form is almost the same as those of fresh cabbage; moreover, its microbial count showed no increase over a 3-week preservation, its γ-amino butyric acid content tended to increase, and its vitamin C was held constant. To produce half-dried cabbage, shredded cabbage was dehydrated up to 70% its original weight by vacuum drying at 50 hpa at 50°C. The dried cabbage was stored at-2 and 5°C. During 3 weeks of preservation, we analyzed the free amino acid and vitamin C contents of the cabbage once a week. We also measured the total bacterial and coliform counts, as well as the rehydration ratio of the sample immersed in water. The rehydration ratios of the dried cabbage samples preserved at 5 and -2°C decreased by 12.7% and 14.9%, respectively, after 3 weeks. The dried sample stored at -2°C did not freeze even with more than 2 weeks of preservation, and the rehydrated form of this sample hardly differed from fresh cabbage in appearance. Throughout the storage at both 5 and -2°C, the content ratio of glutamic acid to total amino acid decreased and that of γ-amino butyric acid content to total amino acid increased even though total amino acid content showed no change. Total vitamin C content seemed to remain unchanged, and the content ratios of both ascorbic acid and dehydroascorbic acid to vitamin C hardly varied throughout the preservation. The total bacterial and coliform counts of the dried sample hardly changed during preservation at both 5 and -2°C.
Journal
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- Food Preservation Science
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Food Preservation Science 34 (2), 75-83, 2008
Japan Association of Food Preservation Scientists
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Details 詳細情報について
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- CRID
- 1390282680094754944
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- NII Article ID
- 10021183946
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- NII Book ID
- AA11178236
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- COI
- 1:CAS:528:DC%2BD1cXls1Gntrg%3D
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- ISSN
- 21861277
- 13441213
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- NDL BIB ID
- 9467486
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- Text Lang
- ja
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- Data Source
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- JaLC
- IRDB
- NDL
- Crossref
- CiNii Articles
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- Abstract License Flag
- Disallowed