Evaluation of the Effects of Freezing on the Preservation of Fresh Shiitake Fruit Bodies and Lenthionine Formation after Thawing.
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概要
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The effects of freezing-thawing on the physical and chemical properties of shiitake were evaluated. It was observed that freezing-thawing did not cause apparent changes in the physical state of shiitake, although a characteristic sulfurous odor was generated. We demonstrated that lenthionine was produced during the thawing of frozen shiitake, and the amount produced varied with the conditions of both freezing and thawing. Among the conditions tested, freezing at —10°C and thawing at 37°C were found to be the most suitable for the production of lenthionine.
- 社団法人 日本食品科学工学会の論文
著者
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SUGITA Koichi
Miyazaki JA Food Research & Development Inc.
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Omura Hirohisa
Department Of Food And Nutrition Nakamura-gakuen College
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Nishiyama Kazuo
Department Of Biological Resource Sciences Miyazaki University
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Suiko Masahito
Department of Biochemistry and Applied Biosciences, Faculty of Agriculture, University of Miyazaki
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SUIKO Masahito
Department of Biological Resource Sciences, Miyazaki University
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OMURA Hirohisa
Department of Food Science and Technology, Kyushu University
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FERNANDO P.H.
Department of Biological Resource Sciences, Miyazaki University
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MIURA Michio
Department of Biological Resource Sciences, Miyazaki University
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SUIKO Masahito
Department of Agricultural Chemistry, Miyazaki University
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