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-)

概要

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Following the previous paper, conditions necessary for the freeze-preservation of picked lavers were examined by orthogonal array. 1) Artificial sea water served best as a pre-treatment solution for immersion treatment, followed by natural sea water. 2) When the water content of lavers is reduced to 80-83% by pressing out pre-treatment solution, any further reduction by air drying is unnecessary and the addition of saccharose or other protective agents is also ineffective against freezing injury. The use or non-use of air drying or protective agents must be determined by the need to compensate for any deficiencies in pre-treatment and by economic concerns. 3) Freeze-preservation was more effective at lower temperatures in the range from 0°C to -25°C. 4) Interactions other than those between added saccharose and sea water could not be recognized within the range of factors selected for this experiment at the levels studied. 5) It was clarified that when picked lavers were subjected to the comparatively simpler conditions of the following operation, that is, immersion in artificial sea water, complete removal of pre-treatment solution, and freeze-preservation at a sufficiently low temperature (-25°C) while preventing excessive drying, deterioration of the dried laver product was detained; within the zero or half class even after 2 months refrigeration.
日本水産學會の論文