福岡県大島産アカモク Sargassum horneri の成熟と湯通し加工品の品質との関係 The relationship between maturity and quality of boiled products of "Akamoku" Sargassum horneri collected off Oshima Island (Fukuoka Prefecture)

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福岡県で未利用であったアカモクについて成熟状況と加工品の品質との関係について報告する。福岡県大島地先で 2005 年 12 月から 2006 年 4 月の間に採取した原藻を時期別に加工し,出来た加工品の色調,粘性,フコイダン含量を成熟段階で比較した。その結果,粘性及びフコイダン含量は成熟と共に増加し,色調は未成熟のアカモクを用いた加工品では鮮やかな緑色をしているが,成熟に伴い緑色から褐色へと変化することが明らかになった。よって,成熟直前の藻体が加工原料として有用であることが示唆された。<br>

  “Akamoku” <i>Sargassum horneri</i> belongs to the algae family and is widely distributed in coastal areas of Japan. Although historically a boiled form of Akamoku has been consumed only in part of the Tohoku region of Japan, interest in Akamoku as a food has recently been increasing in other areas. In this study, we made Akamoku processed foods from fresh Akamoku algae harvested from December 2005 to April 2006 in the Chikuzen Sea of Fukuoka prefecture. The fresh Akamoku algae were processed as follows: the algae were classified according to harvested period, and each of the algae was boiled with diluted seawater and then ground into small pieces. The tenacity, fucoidan content and color of the processed products were measured to evaluate quality.<br>    For products from Akamoku algae collected from December 2005 to January 2006 (the early growth period), the fucoidan content was low (0.03-0.49 g/100 g (wet basis)) as was the tenacity (33-36 J/m<sup>2</sup>). On the other hand, the fucoidan content and the tenacity increased in the products using Akamoku algae gathered from February 2006 to April 2006, which corresponded to the late growth period of Akamoku. The amounts of fucoidan and tenacity in the product using Akamoku algae in the late growth period were 0.57-0.66 g/100 g (wet basis) and 94-115 J/m<sup>2</sup>, respectively. The maturity rate of Akamoku alga in the early growth period was 0%. Then the rate gradually increased with the time of the Akamoku harvest, and finally reached 100% for Akamoku algae harvested in March 2006. The maturity rate of the algae body is proportional to the fucoidan content and the tenacity in the processed product. In other words, the maturity rate of the Akamoku algae in fields is a good indicator of product quality. The color of boiled young Akamoku is green, which is preferred by consumers. However, the color becomes brown gradually with the growth of the Akamoku algae. From these results, we conclude that the alga body just before maturity is the most suitable for Akamoku processed food.<br>

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  • 日本水産學會誌 = Bulletin of the Japanese Society of Scientific Fisheries

    日本水産學會誌 = Bulletin of the Japanese Society of Scientific Fisheries 75(1), 70-76, 2009-01-15

    日本水産學會

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各種コード

  • NII論文ID(NAID)
    110007055512
  • NII書誌ID(NCID)
    AN00193422
  • 本文言語コード
    JPN
  • 資料種別
    ART
  • ISSN
    00215392
  • NDL 記事登録ID
    9797153
  • NDL 雑誌分類
    ZR26(科学技術--農林水産--水産)
  • NDL 請求記号
    Z18-345
  • データ提供元
    CJP書誌  NDL  NII-ELS  IR  J-STAGE 
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