底温による乾海苔貯蔵試験

概要

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It is very difficult to keep dried laver without changes of color, flavor and taste for long periods of time at room temperature. In the present paper, the authors have examined various methods for the preservation of dried laver at 0°C and -20°C respectively. The results obtained are shown in Table 1 to 11. The tables show that dried laver can be well preserved for long periods of time at low temperature. The vacuum sealing method and the sealing method using carbon dioxide at -20°C seem to be very useful preservation methods for dried laver as the color, flavor and taste do not deteriorate.