This study was performed to keep the quality and to prolong the shelf life of fresh
Undaria pinnatifida, by different storage conditions. Changes of the contents of chlorophyll a (Chl a) and its derivatives, β-carotene, pH, molecular weight of alginate and molecular weight distribution were determined during the storage of
U. pinnatifida. The conditions of cold storage at -3 to 7°C with air or O
2, storage in seawater, and storage in slurry ice made of seawater were tested. Chl a and β-carotene contents, and the pH of
U. pinnatifida were decreased following the increment of storage days. Significant decrease of Chl a content and molecular weight of
U. pinnatifida was detected under cold storage especially at 7°C. The storage by icing in slurry ice and by super chilling at -3°C inhibited the degradation of Chl a and β-carotene of
U. pinnatifida. The content of pheophorbide a or pH were recognized as useful factors to evaluate the quality and freshness of
U. pinnatifida.
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