頁籤選單縮合
題 名 | 生薑之照射處理 |
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作 者 | 吳家駒; 楊瑞森; | 書刊名 | 食品科學 |
卷 期 | 21:6 1994.12[民83.12] |
頁 次 | 頁485-494 |
分類號 | 463.7 |
關鍵詞 | 輻射照射; 生薑; 抑制發芽; 細胞活性; Gamma irradiation; Ginger; Sprouting inhibition; Cell viability; |
語 文 | 中文(Chinese) |
中文摘要 | 利用0.05kGy 劑量照射新鮮生薑可抑制貯藏期間薑之發芽現象並保持其營養價值。貯藏四個月照射組與未照組之失重差異均達15%~20%,但未照射組外觀因發芽早巳失去商品價值。以 TTC 方法分析細胞活性,照射組與未照射組間無差異。在組織細胞之觀察中,初步發現照射薑之細胞核膜有變異現象。照射後薑之香味、風味、辣味及薑汁顏色在貯藏一個月後照射與未照射薑沒有明顯差異,而貯藏五個月後,除辣味外其他項目均有顯著差異。照射與未照射薑汁煮後,在顏色上極易辨別。生薑照射後放置於15℃,75%~85%相對濕度中,可得最佳貯藏效果。 |
英文摘要 | Ginger rhizomes were irradiated at a dose of 0.05 kGy to inhihit sprouting and conserve its quality during storage. Effects of gamma irradiation on the dehydrogenase activity of ginger was studied. There was no difference in cell viability and weight loss between irradiated and unirradiated gingers, but unclear membrane of cell nuclear was found in irradiated ginger. The unirradiated ginger lost its commercial value due to sprouting after storage for three months. Triangle test showed no significant difference between irradiated and unirradiated gingers stored for one month at ambient temperature. However, the panel test in perfume, oral taste and appearence of gingers showed difference upon irradiation and five months storage. It was suggested to store the irradiated ginger at 15℃ and 75%~85% relative humidity. |
本系統中英文摘要資訊取自各篇刊載內容。