凍結によるノリの傷害程度判定法と凍結保存に必要な処理 (摘採ノリの凍結保存について-1,2-)

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概要

• 論文の詳細を見る

• The conditions necessary for the freeze-preservation of picked lavers were investi-gated and, simultaneously, a method of estimating the degree of injury caused to laver thalli on refrigeration was examined. 1) The increase of injury to laver thalli during freeze-preservation can be estimated quantitatively by the decrease of Rchl or Rcar, which are the respective ratios of the quantity of chlorophyll or carotenoid after freeze-preservation to the quantity of chlorophyll or carotenoid before freeze-preservation. However, inasmuch as these ratios were occasionally elevated somewhat prior to decreasing, this method should be used with caution. 2) The freeze-preservastion of lavers is improved by diminishing the water content of picked lavers. The salt components must be physiologically balanced when dehydration in hypertonic solution (pre-treatment solution) is performed. The optimum concentration of salts in this case varies with the volume of the pre-treatment solution remaining in the picked lavers. When air-drying is included in. the process, the optimum concentration of the pre-treatment solution is that of artificial sea water, and the range of usable concentrations is wider. 3) Saccharose acts as a protective agent against freezing injury when a large volume of pre-treatment solution remains between the laver thalli, and the action is maximal at a concentration of 20w/v%. This protective action rarely occurs however when the volume of pre-treatment solution left after pressing is low. 4) Protective agents other than saccharose were not found in this experiment. 5) The practicability of blanching could not be recognized.

• 日本水産學會の論文

著者

• 富士川 龍郎

  九州大学農学部栄養化学教室

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• 凍結によるノリの傷害程度判定法と凍結保存に必要な処理 (摘採ノリの凍結保存について-1,2-)
• 凍結保存のための実際的方法 (摘採ノリの凍結保存について-1,2-)

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