Food Engineering Progress (산업식품공학)

Korean Society for Industrial Food Engineering (한국산업식품공학회)
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Effects of Different Thermal Pre-treatment on the Quality Properties of Bell Pepper

가열 전처리에 따른 피망의 품질 특성 변화

  • Hwang, In Guk (Dept. of Agro-food Resources, National Academy of Agricultural Science, Rural Development Administration) ;
  • Kim, Kwang Il (Dept. of Bioresource and Food Sciences, Konkuk University) ;
  • Jo, Yeon Ji (Dept. of Bioresources and Food Engineering, Konkuk University) ;
  • Choi, Mi Jung (Dept. of Bioresource and Food Sciences, Konkuk University) ;
  • Min, Sang Gi (Dept. of Bioresources and Food Engineering, Konkuk University) ;
  • Yoo, Seon Mi (Dept. of Agro-food Resources, National Academy of Agricultural Science, Rural Development Administration)
  • 황인국 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 김광일 (건국대학교 생명자원식품공학과) ;
  • 조연지 (건국대학교 바이오산업공학과) ;
  • 최미정 (건국대학교 생명자원식품공학과) ;
  • 민상기 (건국대학교 바이오산업공학과) ;
  • 유선미 (농촌진흥청 국립농업과학원 농식품자원부)
  • Received : 2014.09.25
  • Accepted : 2015.02.24
  • Published : 2015.05.31
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Abstract

The thermal pre-treatment is an important process to minimize quality change in main cooking or storage. This study was conducted to investigate the effect of different thermal pre-treatment methods (blanching, steaming, and stir-frying) on the quality properties of bell pepper (BP). Washed and sliced BP were treated by blanching ($100^{\circ}C$, 1-10 min), steaming ($100^{\circ}C$, 1-10 min), and stir-frying with oil ($180^{\circ}C$, 10-70 sec). Raw and treated BP was measured for color, pH, hardness, proximate composition, ascorbic acid, free sugar, organic acid, and peroxidase activities. Color and hardness were significantly decreased by blanching, steaming, and stir-frying. Stir-frying, in particular, rapidly decreased the ${\Delta}E$ values and hardness of BP. Blanching and steaming slightly increased the pH compared with raw BP, whereas stir-frying rapidly decreased the pH values. Results showed that the proximate composition, ascorbic content, free sugar content, and organic acid content were significantly (p<0.05) affected by the thermal pre-treatment and that the loss rate varied among individual compounds. Blanching, steaming, and stir-frying significantly reduced the ascorbic acid content (29.4-55.2%), fructose content (8.6-45.1%), and glucose content (8.1-41.9%) in the BP. Oxalic acid, citric acid, succinic acid, and furmaric acid as organic acid in BP were detected and their contents were significantly (p<0.05) reduced during thermal pre-treatment. In conclusion, the results demonstrated that steam treatment for 3 min could be the best optimal thermal pre-treatment condition for BP to minimize the quality changes.

본 연구에서는 피망의 동결 전 가열처리 조건을 선정하기 위해 열수침지, 과열증기 및 볶음 처리 조건에 따른 품질 특성 변화를 조사하였다. 피망의 외관, 색도, 경도, 미세구조 관찰 등의 결과로 각 방법별 두 가지 조건을 선정 후 영양학적 품질 조사를 실시하였다. 가열처리 후 피망의 ${\Delta}E$ 값은 처리 시간에 따라 감소하는 경향을 보였고, 특히 볶음 처리시 감소폭이 큰 것으로 나타났다. 열수침지 및 과열증기 처리에 따른 pH 변화는 적었지만, 볶음 처리 후 감소하였다. 경도는 가열처리 후 대체적으로 감소하는 경향을 보였고, 열수침지 및 볶음 처리 시간이 길수록 경도는 급격히 감소하는 경향을 보였다. 피망의 일반성분, 비타민 C, 유리당 및 유기산 함량은 가열처리 방법 및 처리시간에 따라 유의적인 영향을 받았다. 비타민 C 함량은 열수침지>과열증기>볶음 처리 순으로, 처리 시간이 길수록 감소량이 큰 것으로 나타났다. 피망의 수용성 성분인 유리당 및 유기산 함량은 볶음 처리에 비해 열수침지 및 과열증기 처리시 감소량이 많았다. Peroxidase 활성은 짧은 시간의 열수침지(2분) 및 과열증기(3분) 처리에도 약 90% 이상의 불활성화율을 나타냈지만, 볶음 처리시에는 peroxidase 활성 억제 효과가 20% 이하로 낮았다. 이상의 결과로부터 피망의 가열처리 조건은 색도, 경도, 비타민 C, 유리당 등 변화는 적고 peroxidase 억제 효과가 높은 증기처리법으로 3분간 처리하는 것이 적합할 것으로 판단된다.

Keywords

Acknowledgement

Supported by : 농촌진흥청

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