乾のり保存中の遊離アミノ酸の変化〔英文〕

概要

論文の詳細を見る
Influences of moisture content, temperature and in-package gas on the quality change of dried laver 'Nari', Porphyra spp., during storage were examined for three months taking total free amino acid and four major free amino acids such as taurine, glutamic acid, alanine and aspartic acid as parameters. The deterioration of quality was accelerated with an increase in moisture content. In the dried laver with 9.5%and 10.5%moisture content stored at 25°C, the amino acid level declined, but not if dehydrated to less than 4.5%rmoisture content. The influence of temperature was negligible when the moisture content was controlled at less than 4.5%. Nitrogen gas sealing was very effective in maintaining the amino acid levels at not only 4.5% moisture content but also 9.5% at 25°C.Therefore, nori product with 4.5% moisture content can be maintained in excellent quality when stored with nitrogen gas at below 5°C.
日本水産學會の論文