乾のりの加工工程における成分変化

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タイトル別名
  • Changes in the Contents of Dietary Fibers, Minerals, Free Amino Acids, and Fatty Acids during Processing of Dried Nori.
  • カンノリ ノ カコウ コウテイ ニ オケル セイブン ヘンカ

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説明

The changes in the contents of dietary fibers, minerals, and free amino acids, and the fatty acid compositions of dried “nori” Porphyra yezoensis were examined during processing such as by cutting, mincing, mixing, and softening. The amount of soluble dietary fiber in nori cultivated at Chiba Prefecture was larger than that in Hyogo Prefacture; however, insoluble dietary fiber was reversed in each manufacturing process. Sodium and calcium contents of nori cultivated in Hyogo were larger than those in Chiba. Free amino acid contents such as taurine, alanine, and glutamic acid were higher in Chiba than in Hyogo during processing. Fat contents and the rate of icosapentaenoic acid in total lipid in the nori from Chiba were high, when compared with the counterpart in the process. There were no significant changes in any of the components during processing, when the results were expressed as g or mg per 100g of dry matter in each process. Therefore, we concluded that the specified components of nori were not lost to any significant degree in laver fronds during the processing of dried nori.

収録刊行物

  • 日本水産学会誌

    日本水産学会誌 60 (1), 117-123, 1994

    公益社団法人 日本水産学会

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