Comparison of Sanitization Process for Long-Term Storage of Fresh Red Pepper

생 홍고추 장기저장을 위한 살균공정의 비교

  • Yang, Jin-Hyun (Department of Food Science and Technology, Chung-Ang University) ;
  • Lee, Young-Chun (Department of Food Science and Technology, Chung-Ang University) ;
  • Lee, Kyoung-Hae (Department of Food Science and Biotechnology, Dongnam Health College)
  • 양진현 (중앙대학교 식품공학과) ;
  • 이영춘 (중앙대학교 식품공학과) ;
  • 이경혜 (동남보건대학 식품생명과학과)
  • Published : 2007.08.31

Abstract

The optimum sanitization conditions for fresh red pepper were acquired with hot water, ozone water, hydrogen peroxide and sodium hypochlorite. At this condition, the sanitized red pepper was frozen at $-70^{\circ}C$, stored at $-30^{\circ}C$ for 30 days and then changes of quality in each treatment were measured. Escherichia coli and coliform group were found to be negative with the conditions of 4 min hot water treatment at $95^{\circ}C$, 6 min ozone water (0.5 ppm) treatment, 12 min sanitization for 2%-hydrogen peroxide and of 4 min 3%-sodium hypochlorite treatment. Drip loss was generated highest at the hot water treatment to be 15%. The content of ascorbic acid was less than 40% of the control at all treatments except ozone water treatment. The content of cartenoids was 124.16-182.87 mg% at ozone water treatment which was found to be the least loss. The sensory evaluation showed that most treatments except ozone water treatment were significantly different to the control (p < 0.05). Therefore, ozone treatment was evaluated to be the best method for producing the sanitized fresh red pepper.

Keywords

fresh red pepper;sanitization;frozen storage

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