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
書誌事項
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- Changes in Free Amino Acid and Vitamin C Contents and Viable Bacterial Count of Half-Dried Cabbage during Preservation
- 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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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.
収録刊行物
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- 日本食品保蔵科学会誌
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日本食品保蔵科学会誌 34 (2), 75-83, 2008
一般社団法人 日本食品保蔵科学会
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詳細情報 詳細情報について
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- CRID
- 1390282680094754944
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- NII論文ID
- 10021183946
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- NII書誌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書誌ID
- 9467486
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- 本文言語コード
- ja
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- データソース種別
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- JaLC
- IRDB
- NDL
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- CiNii Articles
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- 使用不可