乾のりの保存法

概要

論文の詳細を見る
Influences of moisture content, temperature and sealing gas on the quality change of the dried laver 'nori' during storage was examined for twelve months taking photosynthetic pigments as parameters. The quality deterioration was accelerated with increasing moisture content. At 8% moisture content and 5°C, the deterioration was significantly retarded for at least nine months. At 30°C, the deterioration rate became fast after nine months even if the moisture content was controlled to as low as 5%. Nori specimens maintaianed the quality best when kept in nitrogen gas below 5°C after dehydration down to a moisture content of about 5%. Generally carotenoids was found to deteriorate faster than chlorophyll and phycobilin pigments.
日本水産學會の論文