Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Improvement of Hygienic Quality and Long-term Storage of Dried Red Pepper by Gamma Irradiation

감마선 조사에 의한 건고추의 위생화와 장기 안전저장

  • Byun, Myung-Woo (Department of Food Irradiation, Korea Atomic Energy Research Institute) ;
  • Yook, Hong-Sun (Department of Food and Nutrition, Chungnam National University) ;
  • Kwon, Joong-Ho (Department Food Science and Technology, Kyungpook National University) ;
  • Kim, Jung-Ok (Department of Home Economics, King Sejong University)
  • Published : 1996.06.30
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Abstract

Dried-red pepper, whole and powdered types, was subjected to a storage-study by investigation the effects of packaging methods (polycloth & polyethylene/polycloth, whole dried-red pepper; nylon/polyethylene-lam-inated film, red pepper powder), temperature (ambient, $5{\sim}10^{\circ}C$) and gamma irradiation doses (0-10 kGy). After 6 months storage in polyclith sack at ambient temperature, all whole dried-red pepper showed quality deterioration, such as weight change, insect infestation, discoloration and chemical changes, After 2 years storage in combined packaging with polyethylene/polycloth sack of 5-7.5 kGy irradiated whole dried-red pepper at ambient temperature, however, quality deterioration was not observed. Gamma-irradiated red pepper powder (7.5-10kGy) showed a good quality in hygienic, physicochemical and organoleptic evaluation after 2 years of storage at ambient temperature.

건고추를 통고추와 분말고추로 구분하고 감마선 조사기법을 이용, 포장재별(통고추; PC 마대 및 PE/PC 마대, 분말고추; NY/PE - laminated film) 및 저장온도별 품질 안전성 시험을 수행하여 위생화와 장기 안전저장성을 검토하였다. 건고추(통고추)는 실온조건에서 6개월 저장후 기존의 PC마대로 단독포장한 경우에 중량변화, 해충발생, 변색, 성분변화 등의 품질열화로 상품가치를 완전 상실하였으나, PE/PC병용포장후 5-7.5 kGy 범위의 감마선 조사는 실온에서 2년간 장기 안전저장이 가능하였다. 7.5-10 kGy 조사된 분말고추에서도 실온 및 저온($5-10^{\circ}C$)에서 2년간 저장동안 양호한 위생적, 이화학적, 관능적 품질을 유지하였다.

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