DOI QR코드

DOI QR Code

Changes in Chemical Characteristics of Roasted Red Pepper Powder with Lard during Storage

돈지가 첨가된 조제고춧가루의 저장 중 화학적 특성 변화

  • Yang, Jong-Beom (Department of Food Science and Biotechnology, Dongnam Health College) ;
  • Ko, Myung-Soo (Department of Food Science and Biotechnology, Dongnam Health College) ;
  • Jung, In-Chul (Division of Food Nutrition and Culinary Arts, Daegu Technical College) ;
  • Moon, Yoon-Hee (Department of Food Science and Technology, Kyungsung University)
  • 양종범 (동남보건대학 식품생명과학과) ;
  • 고명수 (동남보건대학 식품생명과학과) ;
  • 정인철 (대구공업대학 식품영양조리계열) ;
  • 문윤희 (경성대학교 식품공학과)
  • Published : 2008.08.30

Abstract

To develop a new quality control method for the evaluation of Korean instant noodle soups, the chemical characteristics of roasted red pepper powder (RRP), mixed with lard were investigated while in storage at $65^{\circ}C$ for 6 weeks. The moisture contents of the RRP increased but the crude protein and crude lipid contents decreased up to 4 weeks of storage. The pH value decreased and the acid value increased steadily during storage. Both the American Spice Trade Association (ASTA) value that indicates redness of red pepper, and the CIE L, a, and b values decreased remarkably during storage. The fatty acids of the RRP oil were primarily oleic acid (33.4%), linoleic acid (30.8%), and palmitic acid (21.2%). The composition of fatty acids did not significantly change after 6 weeks of storage (p>0.05). Regarding the free fatty acid (FFA) composition of the RRP oil, palmitic acid (36.5%) was the principal component. The total amount of FFA and the amount of each individual FFA increased remarkably during storage. In addition, the ratio of free unsaturated fatty acids to free saturated fatty acids increased during storage.

라면 수프의 품질 안정화 기술을 개발하기 위하여, 라면 수프의 주원료인 돈지가 첨가된 조제고춧가루를 $65^{\circ}C$에서 6주간 저장하면서 화학적 특성 변화를 조사하였다. 저장 4주까지 수분양은 증가하였으나, 조단백질과 조지질 함량은 감소하였다. pH는 지속적으로 간소하였으며, 시료로부터 추출한 지질의 산가는 저장기간이 길어짐에 따라 증가하였다. ASTA 값과 CIE L값, CIE a값 그리고 CIE b값 모두 저장기간이 길어짐에 따라 크게 감소하였다. 시료로부터 추출한 지질을 구성하는 지방산은 9종류가 확인되었는데, 이들 중 불포화지방산인 oleic acid(18:1)가 33% 이상으로 가장 높은 수준이었으며 저장기간이 증가함에 따른 지방산 조성의 변화는 나타나지 않았다(p>0.05). 시료로부터 추출한 지질에 가장 많이 존재하는 유리지방산은 palmitic acid(16:0)이었고, 저장기간이 길어짐에 따라 유리지방산의 총량이 크게 증가하였을 뿐만 아니라 모든 유리지방산의 함량도 크게 증가하였으며, 유리 불포화지방산과 유리 포화지방산의 비율은 저장기간이 증가할수록 증가하였다.

Keywords

References

  1. OAC. (1990) Official method of analysis. 15th ed. Association of official analytical chemists, Washington DC, USA
  2. AOCS. (1990) Official Methods and Recommended Practices of the American Oil Chemists' Society, 4th ed. AOCS Press. Champaign. IL, USA
  3. Cameron, N. D. and Enser, M. B. (1991) Fatty acid composition of lipid in longissimus dorsi muscle of Duroc and British landrace pigs and its relationship with eating quality. Meat Sci. 29, 205-211
  4. Cho, S. H., Seong, P. N., Kim, J. H., Park, B. Y., Kwon, O. S., Hah, K. H., Kim, D. H., and Ahn, C. N. (2007) Comparison of meat quality, nutritional, and sensory properties of Korean native pigs by gender. Korean J. Food Sci. Ani. Resour. 27, 475-481 https://doi.org/10.5851/kosfa.2007.27.4.475
  5. Choi, S. M., Jeon, Y. S., and Park, K. Y. (2000) Comparison of quality of red pepper powders produced in Korea. Korean J. Food Sci. Technol. 32, 1251-1257
  6. Chung, S. K., Shin, J. C., and Choi, J. U. (1992) The blanching effects on the drying rates and the color of hot red pepper. J. Korean Soc. Food Nutr. 21, 64-69
  7. Chung, K. M. and Hwang, J. M. (2003) Quality of singleharvested red peppers by drying methods. Korean J. Food Sci. Technol. 35, 329-333
  8. Davidson, A. (2002) Lard. In: The penguin companion to food. Penguin Books, NY, pp. 530-531
  9. Hawrysh, Z. J., Kim, S. S., and Hardin, R. (1995) Sensory and chemical stability of tortilla chips fried in canola oils, corn oil and partially hydrogenated soybean oil. J. Am. Oil. Chem. Soc. 72, 1123-1128 https://doi.org/10.1007/BF02540977
  10. Hong, S. H. (1999) The future of red pepper industry in Korea. ASTA analytical methods 20.1. Food Ind. Nutr. 4, 45-49
  11. Hwang, A., Kim, M., and Choe, E. (2006) Separation of lipid-soluble component to decrease thermal oxidation of lard from spinach(Spinacia oleracea). Food Sci. Biotechnol. 15, 220-226
  12. Kawada, T., Sakabe, S., Watanabe, T., Yamamoto, M., and Iwai, K. (1988) Some pungent principles of spices cause the adrenal medulla to secrete cathcholamine in anesthetized rats. Proc. Soc. Exp. Bio. Med. 188, 229-233
  13. Kim, D. Y., Rhee, C. O., and Shin, S. C. (1982) Color changes of red pepper by drying and milling methods. Korean J. Agri. Chem. Soc. 25, 1-7
  14. Kim, S., Park, J. H., and Wang, I. K. (2002) Quality attributes of various varieties of Korean red pepper powders (Capsicum annuum L.) and color stability during sunlight exposure. J. Food Sci. 67, 2957-2961 https://doi.org/10.1111/j.1365-2621.2002.tb08845.x
  15. Kim, H. Y., Kim, Y. J., and Park, G. B. (2007a) The effect of feeding probiotics, illite, active carbon and hardwood vinegar on the performance and fatty acid composition of finished pigs. Korean J. Food Sci. Ani. Resour. 27, 60-66 https://doi.org/10.5851/kosfa.2007.27.1.60
  16. Kim. S. Y., Jung, E. Y., Yuk, J. S., Kim, Y. S., Kim J. M., and Suh, H. J. (2007b) Meat quality of belly and shoulder loin according to various producing district. Korean J. Food Sci. Ani. Resour. 27, 216-221 https://doi.org/10.5851/kosfa.2007.27.2.216
  17. Ku, K. H., Kim, N. Y., Park, J. B., and Park, W. S. (2001) Characteristics of color and pungency in the red pepper for Kimchi. Korean J. Food Sci. Technol. 33, 231-237
  18. Luning, P. A, Ebbenhorst-Seller, T., and Rijk, T. (1995) Effect of hot air drying on flavour compounds of bell peppers(Capsicum annuum). J. Sci. Food Agric. 68, 355-365 https://doi.org/10.1002/jsfa.2740680315
  19. Metcalfe, L. D. and Schmitz, A. A. (1961) The rapid preparation of fatty acid esters for gas chromatograpic analysis. Anal. Chem. 33, 363-364 https://doi.org/10.1021/ac60171a016
  20. Murakami, A., Nakashima, M., Koshiba, T., Maoka, T., Nishino, H., Yano, M., Sumida, T., Kim, O. K., Koshimizu, K., and Ohigashi, H. (2000) Modifying effects of carotenoids on superoxide and nitric oxide generation from stimulated leukocytes. Cancer Lett. 149, 115-123 https://doi.org/10.1016/S0304-3835(99)00351-1
  21. Park, C. R. and Lee, K. J. (1975) A study on the influence of drying methods upon the chemical changes in red pepper. Korean J. Nutr. 8, 27-32
  22. Park, S. K. and Chun, J. K. (1977) Survey studies on the Korean dietary life of red pepper. J. Korean Agric. Chem. Soc. 20, 95-100
  23. Park, S. H., Koo, H. J., Lim, H. S., Yoo, J. H., Hwang, S. Y., Shin, E. H., Park, Y. H., Lee, J. H., and Cho, J. S. (2003) The physicochemical changes during storage of red pepper powder dried in hot-air by various processing methods. J. Korean Soc. Food Sci. Nutr. 32, 876-881 https://doi.org/10.3746/jkfn.2003.32.6.876
  24. Park, J. H. and Kim, C. H. (2007) Effect of paprika(Capsicum annuum L.) on inhibition of lipid oxidation in lard-pork model system during storage at 4. Food Sci. Biotechnol. 16, 753-758
  25. SAS Institute, Inc. (2001) SAS User's Guide. Statistical Analysis Systems Institute, Version 8.0, Cary, NC, USA
  26. Yang, J. B. and Ko, M. S. (2005) Chemical changes during storage of mixed red pepper powder. Bull. Dongnam Health College. 23, 77-84
  27. Yang, J. B., Ko, M. S., and Moon, Y. H. (2007) Changes in chemical characteristics of roasted red pepper powder mixed with red pepper seasoning oil during storage. Korean J. Food Preserv. 14, 233-238
  28. 신동빈, 허우덕, 하재호, 황진봉, 김윤숙, 구민선 (1997) 콩기름과 옥수수기름의 유통기간 설정. 한국식품개발연구원 보고서