Effects of food preservatives for the extension of the shelf-life of raw ""udon"" (Japanese noodle) made from domestic wheat
2002
Arita, T. (Tokyo-to. Food Technology Research Center (Japan)) | Miyao, S.
In order to prolong the shelf-life of raw gUdonh (Japanese noodle) made from domestic wheat, the effects of food preservatives were compared by counting the number of microorganism during the preservation at 10degC for 4 days. Though the greater parts of collected wheat flour were found to have cautionable contamination in our results. So it is necessary to select proper preservatives for the purpose of prolong the shelf-life of Udon. We tested 7 different types of preservatives in Udon for estimating their effects by counting the number of microorganism. As a result, 7 types were effective in their degrees, however, especially at the early preservation periods, their effect styles were different respectively. For visualizing their differences, our obtained date were tried to summarize statistically by means of principal component analysis. The 1st component seemed to explain the efficiency of 7 preservatives in early preservation stage, being the contribution rate 59.9%. By plotting the 1st and the 2nd component scores, a visible correlation of their effects was showed on the 2nd dimensional coordinates.
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