フィルム包装のもやし冷蔵保存中における数種成分の変化と品質

概要

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Black gram sprouts were packed in a pouch made of CPP film and stored at 4℃ in the dark for up to 12 days. Changes in the quality of the bean sprouts during storage were evaluated by the contents of ascorbic acid, riboflavin, organic acid, sugar and free amino acids, and by the weight, firmness, sensory quality of flavor. The change in atmospheric composition inside the film was within the appropriate range (CO_2, 1→9% O_2, 18→2%) up to 6 days of storage, and during this period, the weight and appearance of the bean sprouts were almost maintained. The levels of total ascorbic acid and riboflavin were also maintained for 6 days. Changes in the contents of organic acid and free sugar were not significant up to 6 days, but after 9 days, a decrease in maric acid and increases in citric acid, lactic acid and acetic acid were observed. Asparagin, which was the highest of the free amino acid contents, decreased during storage. The firmness of the hypocotyl decreased in raw bean sprouts after 4 days, but there was no noticeable difference in the blanched samples. It thus appears that, with 4℃ storage in a CPP film package, the limit of acceptability of bean sprouts judged from their external quality also indicates the limit of acceptable internal quality. Significant deterioration was recognized after 6 days of storage.
社団法人日本家政学会の論文
2000-01-15