12. 細胞および食品の凍結傷害に対するインピーダンス解析(平成14年度第48回低温生物工学会研究報告)

概要

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Complex impedance was measured to analyze freezing-injury for food materials. High impedance and distinct Cole-Cole arc were observed for fresh plant cell tissue samples such as Japanese radish, carrot, potato, and apple. After freezing-thawing, however, impedance drastically decreased and the Cole-Cole arc disappeared reflecting the severe freezing-injury on plasma membrane. On the contrary, animal cell tissue samples like poultry and fish meat showed much lower impedance, which did not change much after freezing-thawing reflecting the stronger freezing tolerance for these samples. No distinct Cole-Cole arc was observed for these samples suggesting the different cell structure of animal tissue as compared with plant tissue. For gel-type sample like soyprotein gel, impedance rather increased after freezing-thawing.
低温生物工学会の論文
2002-12-28