海苔色素フィコエリスリンの食品への応用(西九州大学 I.健康栄養学科)

概要

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In late years "Iro-ochi" of laver has been a problem on the Ariake coast. "Iro-ochi" of laver is originally the phenomenon that a black color of laver becomes light brown. Thus it was examined whether red pigment phycoerythrin in "Iro-ochi" laver is useful for fish meat sausage and bread as a coloring agent. As for the fish meat sausage, laver pigment extract various concentrations was added in a fish meat paste, and it was steamed for 30 minutes, although the laver pigment was somewhat faded, in case of fish meat sausage. However, the fish meat sausage added with 4%-laver pigment extract kept a similar color to that of the commercial sausage. In addition, the smell of a fish meat paste was felt, but the special smell to laver was not felt. In the case of bread, water to add in flour was substituted for 8%-laver pigment extract. In addition, cyclodextrin was added for removing the smell of laver. The most suitable quantity of addition of a-cyclodextrin in 8%-laver pigment extract was 10%. Fading in color was also restrained by addition of cyclodextrin. As the result of sensory test, there was a significant difference between 4%-laver pigment extract (including 5% cyclodextrin) addition bread and additive-free bread.
西九州大学の論文
2004-03-01