澤庵漬着色劑の變色現象に關する研究 (第1報) : 澤庵漬の變色状況について

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In order to study discoloring phenomena of two yellow pigments for radish pickles, we manufactured quickly fermented radish pickles, so called Shinzuke-Takuan, and attempted to investigate their discoloring states and to prevent them from being discolored.The discoloring of naphtol yellow and tartrazine had no concern with materials as rice bran, turmeric powder and radish, but was found to have resulted from bacterial fermentation of radish pickles.After 7-10days, naphtol yellow became to orange and increased brownish degree when radishes were exposed in the air.Tartrazine stained radishes spotty yellow and gradually turned to brown, and finally to brownish black after 3 months.At first, these pigments were paler yellow than auramine O, but permeated the radish flesh more than the latter.We have succeeded to prevent the discoloring of these pigments by means of preserving pickles at lower pH range than 5.2,which exerts buffer action.
公益社団法人日本生物工学会の論文
1951-03-15