Changes in Anthocyanin Content in Turnip 'Tsudakabu' during Soaking

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  • BAN Takuya
    Faculty of Life and Environmental Science, Shimane University
  • KITAZAWA Hiroaki
    United Graduate School of Agricultural Sciences, Tottori University
  • MATSUMOTO Shingo
    Faculty of Life and Environmental Science, Shimane University
  • ASAO Toshiki
    Faculty of Life and Environmental Science, Shimane University

Bibliographic Information

Other Title
  • 漬け工程における‘津田カブ’のアントシアニンの変化
  • ツケ コウテイ ニ オケル ツダ カブ ノ アントシアニン ノ ヘンカ

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Abstract

In this study, we examined the changes in the inner content of turnip 'Tsudakabu' during soaking. During soaking in rice bran mash, the inner content of 'Tsudakabu' changed markedly compared with other processes such as drying and salting. The weight, pH, a* and absorbance of the anthocyanin extraction solution of 'Tsudakabu' decreased during soaking, but anthocyanin composition did not change.

Journal

  • Food Preservation Science

    Food Preservation Science 32 (5), 217-220, 2006

    Japan Association of Food Preservation Scientists

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