한국식품저장유통학회지 (Food Science and Preservation)

  • 제16권3호
  • /
  • Pages.362-370
  • /
  • 2009
  • /
  • 3022-5477(pISSN)
  • /
  • 3022-5485(eISSN)
한국식품저장유통학회 (The Korean Society of Food Preservation)
권호 표지

냉동조건에 따른 반건조 홍고추의 물리.화학적 특성 변화

Effect of Freezing on the Physicochemical Properties of Semi-dried Red Pepper

  • 김보연 (중앙대학교 식품공학과) ;
  • 이경혜 (동남보건대학 식품생명과학과)
  • Kim, Bo-Yeon (Department of Food Science and Technology, Chung-Ang University) ;
  • Lee, Kyoung-Hae (Department of Food Science and Biotechnology, Dongnam Health University)
  • 발행 : 2009.06.30
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

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.

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.

키워드

참고문헌

  1. Kwon, J.H., Lee, G.D., Byun, M.W. and Choi, K.J. (1998) Changes in water activity and fatty acid composition of dried red pepper during post irradiation period. Korean J. Food Sci. Technol., 30, 1058-1063
  2. Kwon, D.J., Kim, J.H., Kim, H.K. and Park, M.H. (1990) Establishment of long-term storage condition of fresh red pepper paste. Korean J. Food Sci. Technol., 22, 415-420
  3. Govindarajan, V.S. (1985) Capsicum-production, technology, chemistry and quality. PartⅠ. History, botany, cultivation and primary processing. CRC Crit. Rev. Food Sci. Nutr., 22, 109-176 https://doi.org/10.1080/10408398509527412
  4. Kim, D.Y., Rhee, C.O. and Shin, S.C. (1982) Color changes of red pepper by drying and milling method. Korean J. Agric. Chem. Sci., 25, 1-7
  5. Park, J.B. and Koh, H.K. (1999) Development of drying system for fresh red pepper as processing material. Korean J. Capsicum Res. Coop., 5, 25-29
  6. Sul, M.S, Hwang, S.Y., Lee, H.J., Park, S.H. and Kim, J.G. (2004) The Physico-chemical changes of the mashed red pepper during frozen storage. Korean J. Food Cul.,19, 209-216
  7. Choi, J.H., Bae, R.N. and Mok, I.G. (2002) Effects of storage temperature and film packaging on the storability of fresh red pepper (Capsicum annuum L.). Korean J. Hort. Sci., 43, 293-296
  8. Lee, G.H. and Jeong, C.S. (2001) Effects of CA storageof red peppers and red bell peppers for long-term storage.J. Food Eng., 5, 52-57
  9. Kwon, D.J., Jo, J.H., Kim, H.K. and Park, M.H. (1990) Establishment of long-term storage condition of fresh red pepper paste. Korean J. Food Sci. Technol., 22, 415-420
  10. Jeong, J.W., Jo, J.H., Kwon, D.J. and Kim, Y.B. (1990) Studies on the low-temperature storage of strawberry pulp and ped pepper paste by cryprotectants. Korean J. Food Sci. Technol., 22, 434-438
  11. Kim, J.Y., Keum, D.H. and Park, J.H. (1996) Evaluation of quality of red pepper with variations in drying methods. Korean J. Post-harvest Sci. Technol. Agric. Products, 3, 137-143
  12. Bang, B.H., Seo, J.S. and Jeong, E.J. (2005) Effect of semi-dry red pepper powder on quality of Kimchi. Korean J. Food Nutr., 18, 146-154
  13. Bozkurt, H. and Erkmen, O. (2004) Effects of production techniques on the quality of hot pepper paste. J. Food Eng., 64, 173-178 https://doi.org/10.1016/j.jfoodeng.2003.09.028
  14. Ade-Omowaye, B.I.O., Rastogi, N.K., Angersbach, A.and Knorr, D. (2003) Combined effects of pulsed electric field pre-treatment and partial osmotic dehydration on air drying behaviour of red bell pepper. J. Food Eng.,60, 89-98 https://doi.org/10.1016/S0260-8774(03)00021-9
  15. Curl, A.L (1962) The carotenoids of red bell peppers. J. Agric. Food Chem., 10, 504-509 https://doi.org/10.1021/jf60124a020
  16. Kim, S., Park, J.H. and Wang, I.K. (2004) Composition of main carotenoids in Korean red pepper(Capsicum annuum, L.) and changes of pigment stability during the drying and storage process. J. Food Sci., 69, 39-44
  17. Murakami, A. Nakashima, M., Koshiba, T., Maoka, T.,Nishinio, H., Yano, M., Sumida, T., Kim, O.K.Koshimizu, K. and Ohigashi, H. (2000) Modifying effects pf carotenoids on superoxide and nitric oxide generation from stimilated leukocytes. Cancer Lett., 149, 115-123 https://doi.org/10.1016/S0304-3835(99)00351-1
  18. De La Mar, R.R. and Francis, F.J. (1969) Carotenoid degradation in bleached paprika. J. Food Sci., 34, 287-288 https://doi.org/10.1111/j.1365-2621.1969.tb10344.x
  19. Surh, Y.J. (2003) Cancer chemoprovention with dietary phytochemicals. Nature, 3, 768-780
  20. Chung, B.S. and Kang, K.O. (1985) The changes of capsaicin contents in fresh and processed red peppers.Korean J. Food Sci. Nutr., 14, 409-418
  21. Yang, J.H., Lee, Y.C. and Lee, K.H. (2007) Optimization for the process of sanitization condition for long-term storage of fresh red pepper. Korean J. Food Sci. Technol., 39, 419-424
  22. Robbers, M., Singh, R.P., Cunha, L.M. (1997) Osmotic-convective dehydro freezing process for drying kiwifruit. J. Food Sci., 62, 1039-1042 https://doi.org/10.1111/j.1365-2621.1997.tb15033.x
  23. Biswal, R.N., Bozorgmehr, K., Tompkins, F.D. and Liu, X. (1991) Osmotic concentration of green beans prior to freezing. J. Food Sci., 56, 1008-1011 https://doi.org/10.1111/j.1365-2621.1991.tb14628.x
  24. Kwon, D.J., Kim, Y.J., Lee, S. and Yu, J.Y. (1998) Technical development of hot sauce with red pepper. Korean J. Food Sci. Technol., 30, 391-396
  25. Vincent, K.A. and Ken, A.B. (1987) Rapid sample perparation method of HPLC analysis of capsaicinoids in Capsaicum fruits and oleoreions. J. Agric. Food Chem.,35, 777-779 https://doi.org/10.1021/jf00077a032
  26. Gancedo, M.C. and Luh, B.S. (1986) HPLC analysis of organic acid and sugars in tomato juice. J. Food Sci., 51, 571-573 https://doi.org/10.1111/j.1365-2621.1986.tb13881.x
  27. Lawless, H.T. and Heymann H. (1998) Sensory evaluation of food. Chapman & Hall, NY, U.S.A., pp.230-233
  28. SAS (1998) SAS User's Guide Statisics, 3th ed., Statistical Analysis System Institude, Cary, NC, USA
  29. Yang, C.Y. (1997) Fundamentals and application of food freezing. Sejinsa. Korea. pp. 230-239
  30. Lee, H.E., Lim, C.I. and Do, K.R. (2007) Changes of characteristics in red pepper by various freezing and thawing methods. Korean J. Food Preserv., 14, 227-232
  31. 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
  32. Tan, C.T. and Francis, F.J. (1962) Effect of processing temperature on pigments and color of spinach. J. Food Sci., 27, 232-234 https://doi.org/10.1111/j.1365-2621.1962.tb00086.x
  33. Park C.R. (1975) A study on the influence of drying methods upon the chemical changes in red pepper. Korean J. Food Nutr., 8, 167-172
  34. Kim, S.A., Kim, K.S. and Park, J.B. (2006) Changes of various chemical components by the difference of the degree of ripening and harvesting factors in two single-harvested peppers (Capsicim annuum L.). Korean J. Food Sci. Technol., 38, 615-620
  35. lwai. K.T. and Suzuki, F.H. (1979) Formation and accumulation of pungent principle of hot pepper fruits, capsaicin and its analogues in Capsicum annuum var. annuum cv. Karayatsubusa at different growth stage after flowering. J. Agric. Biol. Chem., 43, 2493-2496 https://doi.org/10.1271/bbb1961.43.2493
  36. Kim, M.W. (2000) Molecular cloning and expression analysis of cDNA clones deferentially expressed in placenta of pungent and nonpungent pepper. Thesis for the degree of MS. Seoul National University
  37. Lee, S.M., Park, J.B., Kim, S. and Hwang, I.K. (2003) The changes of capsaicinoids and ASTA color value of red pepper powder packed with different packaging materials. Korean J. Food Cookery Sci., 19, 439-446
  38. Shin H.H. and Lee, S.R. (1991) Quality attributes of Korean red pepper according to cultivars and growing areas. Korean J. Food Sci., Technol., 23, 296-300
  39. Lee, H.D., Kim, M.H. and Lee, C.H. (1992) Relationships between the taste components and sensory preference of korean red peppers. Korean J. Food Sci. Technol., 24,266-271
  40. Jeong, C.H. and Shim, K.H. (2001) Chemical components of unripe red and green pepper. J. Agric. Life Sci., 35, 39-45
  41. Lee, S.W. (1971) Physio-chemical studies on the after-ripening of hot pepper fruits. Korean J. Agric. Chem. Sci., 14, 43-50