焼のりの保蔵における水分と温度の影響

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タイトル別名
  • Studies on the quality preservation of dried laver, "nori", Porphyra yezoensis. VIII. Influences of water activity and temperature on water sorption and pigment stability of toasted and dried laver, "Yaki-nori", Porphyra yezoensis.
  • 乾のりの品質保持に関する研究　ＶＩＩＩ　　焼のりの保蔵における水分と温度の影響
  • ヤキノリ ノ ホゾウ ニ オケル スイブン ト オンド ノ エイキョウ

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抄録

Dried and toasted laver, “Yaki-nori”, Porphyra yezoensis, was compared with dried, but not toasted laver, “Hoshi-nori”, with respect to water sorption and the pigment stability during storage under various conditions.<br>The water-adsorbing activity of “Yaki-nori” was lower than that of “Hoshi-nori”, and hysteresis effect of the water adsorption profile was observed in “Yaki-nori”, but not in “Hoshinori”. During a three-day storage period at 20°C in 100% relative humidity, chlorophyll a was degraded mainly to chlorophyllide a and pheophorbide a in “Hoshi-nori”, but to pheophytin a in “Yaki-nori”, thus, suggesting that chlorophyllase, which hydrolyzes the chlorophyll and pheophytin to the chlorophyllide and pheophorbide respectively, was inactivated by the toasting process.<br>During a three-month storage period under various conditions of water activities and temperatures, chlorophyll a and carotenoids were degraded in similar profiles in “Yaki-nori”. However, the rate of pigment degradation in “Yaki-nori” depended more or less on the quality of the sample.

収録刊行物

  • 日本水産学会誌

    日本水産学会誌 51 (7), 1109-1114, 1985

    公益社団法人 日本水産学会

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