生鮮野菜に対する浸透圧脱水凍結法の効果の検討

DOI 日本農学文献記事索引 Web Site 被引用文献3件 参考文献27件

書誌事項

タイトル別名
  • Effect on Osmotic Dehydrofreezing on Fresh Vegetable Tissue
  • セイセン ヤサイ ニ タイスル シントウアツ ダッスイ トウケツホウ ノ コウカ ノ ケントウ

この論文をさがす

抄録

Osmotic dehydrofreezing has been proposed as an excellent freezing technique for fresh vegetables because the texture after freezing-thawing can be kept in better condition. However, this mechanism has not yet been clearly understood. Thus we investigated in detail the osmotic dehydrofreezing mechanism through comparative measurements of water permeability using PFG-NMR (Pulsed filed gradient Nuclear magnetic resonance) spectroscopy and of texture using texture analyzer for carrot and onion tissues before and after freezing. In particular, texture was evaluated using two parameters, namely fracture stress and instantaneous elasticity, related to the strengths of the cell wall and cell membrane in the tissues, respectively. The results suggested that although the strength of the cell wall of cells in the carrot and onion tissues was maintained by osmotic dehydrofreezing, the elasticity in texture and the water permeability due to the damage of the cell membrane markedly changed. Moreover, from this study it was found that some damage was inflicted on the cell membrane by only osmotic dehydration without freezing. In conclusion, it can be said that the osmotic dehydrofreezing technique is suitable for protecting the cell “wall”, but cannot maintain the texture of the tissue the same as that of fresh tissue owing the damage to cell membrane.

収録刊行物

被引用文献 (3)*注記

もっと見る

参考文献 (27)*注記

もっと見る

関連プロジェクト

もっと見る

キーワード

詳細情報 詳細情報について

問題の指摘

ページトップへ