WEKO3
-
RootNode
アイテム
Managing Quality of Shredded Cabbage during Storage
http://hdl.handle.net/10191/00051789
http://hdl.handle.net/10191/000517890629166c-193e-4292-a8d9-7e11806a5684
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
本文 (2.7 MB)
|
|
|
|
要旨 (106.9 kB)
|
|
| Item type | 学位論文 / Thesis or Dissertation(1) | |||||
|---|---|---|---|---|---|---|
| 公開日 | 2020-08-31 | |||||
| タイトル | ||||||
| タイトル | Managing Quality of Shredded Cabbage during Storage | |||||
| 言語 | ||||||
| 言語 | eng | |||||
| 資源タイプ | ||||||
| 資源 | http://purl.org/coar/resource_type/c_46ec | |||||
| タイプ | thesis | |||||
| その他のタイトル | ||||||
| その他のタイトル | 千切りキャベツ貯蔵時の品質管理 | |||||
| 著者 |
Matulaprungsan, Benjamaporn
× Matulaprungsan, Benjamaporn |
|||||
| 抄録 | ||||||
| 内容記述タイプ | Abstract | |||||
| 内容記述 | The quality of shredded cabbage during storage was studied by dividing into two major topics. Firstly, the browning characteristics of shredded cabbage from different leaf layers were investigated. Cabbage leave from outer, middle and inner layers were selected and cut in vertically half separated into upper and lower parts prior to be scliced to 3 mm thickness. Six parts of shredded cabbage were obtained, then were packed in foam trays, and stored aT_10 °C for 6 days. The results clearly showed that the shredded cabbage from upper parts of the outer and middle layers had obviously browning symptoms during storage while the lower part of these two layers and both parts of the inner layer was observed as less. The polyphenol oxidase (PPO) activities of these two parts were also significantly higher than the other parts. The polyphenol ammonia lyase (PAL) and peroxidase (POD) were found to be remained constant in all parts throughout storage period. The chlorophyll and ascorbic acid contents gradually decreased by time. Secondly, the feasibility of determination of foodborne microbe contamination of fresh- cut shredded cabbage using short wavelength near infrared spectroscopy (SW-NIR) was determined. Good quality of cabbage heads was selected and shredded before separated into two groups by simulating the different method of sample preparation. Then, SW-NIR spectroscopy was applied on two types of solutions, a drained solution from the outer surface of the shredded cabbage (SC) and a ground solution of shredded cabbage (GC) which were inoculated with a mixture of two bacterial suspensions, Escherichia coli and Salmonella typhimurium. NIR spectra ( 700 to 1100 nm) were collected from the samples after 0, 4, and 8 h at 37℃ incubation, along with the growth of total bacteria, E. coli and S. typhimurium. The raw spectra were obtained from both sample types, clearly separated with the increase of incubation time. The first derivative, a Savitzky–Golay pretreatment, was applied on the GC spectra, while the second derivative was applied on the SC spectra before developing the calibration equation, using partial least squares regression (PLS). The obtained correlation (r) of the SC spectra was higher than the GC spectra, while the SECV was lower. The RPD of the SC spectra was higher than the GC spectra, especially in total bacteria, quite fair for the E. coli but relatively low for the S. Typhimurium. The prediction results of microbial spoilage were more reliable on the SC than on the GC spectra. Total bacterial detection was best for quantitative measurement, as E. coli contamination could only be distinguished between high and low values. Conversely, S. typhimurium predictions were not optimal for both sample types. Managing the quality of shredded cabbage could be accomplished by both controlling the quality of first product and monitoring the deterioration of finished product. Selecting the lower part of leave of any layers may help reducing the problem from browning. However, the upper part could also be used in the case that the product will be used instantly regardless of storage time. The rapid method to detect and monitor bacteria contamination should be more investigated in order to differentiate the different types of microbe or increasing the sensitivity of detection. | |||||
| 書誌情報 | p. 1-69 | |||||
| 著者版フラグ | ||||||
| 値 | ETD | |||||
| 学位名 | ||||||
| 学位名 | 博士(農学) | |||||
| 学位授与機関 | ||||||
| 学位授与機関名 | 新潟大学 | |||||
| 学位授与年月日 | ||||||
| 学位授与年月日 | 2020-03-23 | |||||
| 学位授与番号 | ||||||
| 学位授与番号 | 13101甲第4778号 | |||||
| 学位記番号 | ||||||
| 内容記述タイプ | Other | |||||
| 内容記述 | 新大院博(農)甲第209号 | |||||
