Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Effect of Freezing on the Physicochemical Properties of Semi-dried Red Pepper

냉동조건에 따른 반건조 홍고추의 물리.화학적 특성 변화

  • Kim, Bo-Yeon (Department of Food Science and Technology, Chung-Ang University) ;
  • Lee, Kyoung-Hae (Department of Food Science and Biotechnology, Dongnam Health University)
  • 김보연 (중앙대학교 식품공학과) ;
  • 이경혜 (동남보건대학 식품생명과학과)
  • Published : 2009.06.30
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Abstract

Quality changes in semi-dried red pepper (SRP) treated with ozone water were observed upon storage (at $-18^{\circ}C$) after freezing at $-10^{\circ}C$, $-20^{\circ}C$, and $-40^{\circ}C$. Drip loss after treatment was greater than in control peppers, but no significant difference was evident between treatments (p<0.05). We observed that differences between samples decreased as storage time increased. Texture after treatment did not change significantly over a 3-month period. The redness (a-value) after treatment was greater than in the control, but no sample showed significant color alteration after the 3-month period. The capsaicinoid content decreasedas storage time increased, and was also affected by the freezing temperature. However, carotenoid content was not influenced by freezing or storage temperature. Ascorbic acid and free sugar contents showed decreases of 47% and 6.5%, respectively, after semi-drying. The results of sensory evaluation indicated no significant difference between samples in terms of color appearance.

오존수로 살균처리한 반건조홍고추를 -10, -20 및 $-40^{\circ}C$ 로 각각 냉동하여 $-18^{\circ}C$로 냉동저장하면서 품질변화를 살펴보았다. 드립손실은 처리구가 대조구에 비해 많았으나, 처리구간에서는 저장기간에 따른 유의적 차이를 보이지 않았으며, 저장일수가 길어질수록 두 시료간의 차이가 감소하는 경향을 보였고, 냉동온도에 의해 유의적인 차이를 보였다. 텍스처는 처리구에서 저장 3개월 이후부터 저장기간 별 유의적 차이가 나타나지 않았다. a값은 냉동 전 반분반건조 처리구가 대조구에 비해 유의적으로 높은 값을 나타내었으며, 냉동저장 3개월 후부터는 두 시료 모두 유의성있는 차이를 나타내지 않았다. Capsaicinoids 함량은 저장일수가 길어질수록 유의적으로 감소하는 경향을 나타내었으며, 냉동온도에 영향을 받는 것으로 판단되었다. Carotenoids 함량은 냉동온도와 저장온도에 영향을 받지 않았으며, 반분 반건조처리구는 3개월 이후부터 carotenoids 함량의 변화가 없는 것으로 나타났다. Ascorbic acid 함량은 반건조처리 후 약 47%의 손실을 보였고. 유리당은 약 6.5% 손실되었다. 관능검사 결과 색깔과 외관에서도 대조구와 반분 반건조 처리구간의 유의적 차이가 없게 나타났다.

Keywords

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