The effects of high hydrostatic pressure treatment on the flavor and color of grated ginger

Keiko Yamaguchi, Tatsuo Kato, Seiji Noma, Noriyuki Igura, Mitsuya Shimoda

研究成果: ジャーナルへの寄稿学術誌査読

11 被引用数 (Scopus)

抄録

High hydrostatic pressure (HHP) was applied to grated ginger in order to inactivate quality-degrading enzymes in a non-thermal manner. The effects of HHP treatment on the flavor and the color of the grated ginger were investigated just after treatment and during storage. After HHP treatment (400 MPa, 5 min), geraniol dehydrogenase (GeDH) was inactivated to less than 5%, but the activity of polyphenol oxidase (PPO) was reduced only to 37%. Heat treatment (100 °C, 10 min) inactivated GeDH to 43% and PPO to about 10%. In storage, the reduction of geranial, neral, and citronellal to the corresponding alcohols was observed in the untreated and the heat-treated ginger, while it was not in the HHP-treated grated ginger. In the HHP-treated sample, terpene aldehydes almost disappeared without the formation of the corresponding alcohols. Browning was not observed immediately after HHP treatment, while it was complete in the heat-treated sample. The color change during storage appeared to reflect the residual activity of PPO.

本文言語英語
ページ(範囲)1981-1986
ページ数6
ジャーナルBioscience, Biotechnology and Biochemistry
74
10
DOI
出版ステータス出版済み - 2010

All Science Journal Classification (ASJC) codes

  • バイオテクノロジー
  • 分析化学
  • 生化学
  • 応用微生物学とバイオテクノロジー
  • 分子生物学
  • 有機化学

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