銀イオン電解陰極水が豆腐の貯蔵期間の延長に及ぼす影響
スポンサーリンク
概要
- 論文の詳細を見る
We examined the effect of silver - ion cathode - electrolyzed water on increasing the shelf life of bean curd. Bean curd was manufactured with silver-ion cathode-electrolyzed water or tap water and stored in each type of water at 15℃ for two days. The viable bacterial cell number in the bean curd (CFU/g of bean curd) was measured. At the beginning of storage, the CPU of bean curd stored in silver-ion cathode-electrolyzed water did not differ from that of bean curd stored in tap water. After storage for two days, the CPU of bean curd in silver-ion cathode-electrolyzed water was lower than that of bean curd in tap water. This study shows that storing bean curd in silver-ion cathode electrolyzed water provides better shelf life.
- 山脇学園短期大学の論文
- 2004-03-10