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Chemical Changes of Red Pepper Seasoning Oil during Storage  

Yang Jong-Beom (Department of Food Science and Biotechnology, Dongnam Health College)
Ko Myung-Soo (Department of Food Science and Biotechnology, Dongnam Health College)
Lee Keun-Bo (Youngmi Ind. Co., Ltd)
Kim Kwang-Soo (Food R&D Center, Daesang Co., Ltd)
Moon Yoon-Hee (Department of Food Science and Technology, Kyungsung University)
Publication Information
Food Science and Preservation / v.13, no.3, 2006 , pp. 310-315 More about this Journal
Abstract
Chemical characteristics of red pepper seasoning oil were investigated during storage at $65^{\circ}\C$ for 6 week to obtain information fer the quality control of powdered soups of Korean instant noodles. The acid value increased gradually during storage. The peroxide value increased remarkably at 4 weeks of storage, but decreased at 6 week of storage. Both American Spice Trade Association (ASTA) value that indicates redness of red pepper and the CIE $L^*,\;a^*,\;and\;b^*$ value increased to 4 weeks of storage, but decreased at 6 weeks of storage. The fatty acids were mainly composed of linoleic (51.02%), oleic (30.17%), and palmitic (11.81%) acid Myristic and palmitic acid content increased slightly but linoleic acid decreased during storage. The ratio of total unsaturated fatty acids to total saturated fatty acids slightly decreased during storage. In free fatty acid (FFA) composition, linoleic acid was present in the greatest amount but it decreased remarkably from 85.5 to 65.2 (mg/kg oil) after 6 weeks of storage. Total amount of FFA increased throughout the storage period. The ratio of total free unsaturated fatty acids to total free saturated fatty acids decreased during storage.
Keywords
chemical changes; storage; red pepper seasoning oil;
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Times Cited By KSCI : 4  (Citation Analysis)
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