書誌事項
- タイトル別名
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- Effects of Temperature and Sodium Chloride on the Formation and Decomposition of Flavor in "Hiroshimana" (Brassica pekinensis var. Hiroshimana) during Salting Process
- ヒロシマ サイ ノ フレーバ セイブン ノ セイセイ ・ ブンカイ ニ オヨボス オンド オヨビ ショクエン ノ エイキョウ
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抄録
Hiroshimana (Brassica pekinensis var. Hirosimana), a Brassicaceae vegetables, is commonly salted for its consumption in the picked form. Isothiocyanate (ITC), volatile and pungent compound, is a major component of pickled Hiroshimana. The enzymatic actions of myrosinase causes cleavage of thio-linked glucose, releasing ITC as byproduct. ITC is very reactive and unstable compound; this instability limits its application in food processing. The formation and decomposition of ITC in Hiroshimana during salting was investigated. The results showed that myrosinase activity was suppressed as NaCl concentration increased. Moreover, ITC formation was inhibited by lowering the temperature and increasing the NaCl concentration, leading to a lower ITC formation rate during salting. However, the ITC decomposition rate is drastically reduced at low temperature. Therefore, it is quite difficult to preserve the flavor of Hiroshimana in the absence of low temperature during salting, storage and transportation.
収録刊行物
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- 広島文化学園短期大学紀要
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広島文化学園短期大学紀要 53 11-15, 2020-12-25
広島文化学園短期大学
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詳細情報 詳細情報について
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- CRID
- 1390296343170347136
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- NII論文ID
- 120007039707
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- NII書誌ID
- AA12454339
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- ISSN
- 18846769
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- NDL書誌ID
- 031367449
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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
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用可