Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Effects of Freezing and/or Thawing Conditions on the Quality of Mashed Red Pepper

냉동 및 해동 방법에 따른 마쇄 홍고추의 품질특성 변화

  • Published : 2008.10.31
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Abstract

This study investigatedthe quality of mashed red pepper after application of various freezing and thawing conditions. Two freezing temperatures ($-70^{\circ}C$, $-10^{\circ}C$), two thawing temperatures ($0^{\circ}C$, $40^{\circ}C$), and two thawing methods (water-thawing, air-thawing), were employed. Changes in levels of capsaicinoids, vitamin C, free sugars, organic acids, and capsanthin were measured. Capsaicinoids, vitamin C,and free sugar contents were lowest in pepper treated at $-10^{\circ}C/40^{\circ}C$ (freezing/thawing), and the loss rates were 38.0, 79.4 and 24.6%, respectively. When thawing methods were compared, chemical contents were higher in air-thawed samples than in water-thawed peppers, but there was a statistically significant difference only in vitamin C content. Free sugar content after $-70^{\circ}C$ freezing were higher than after $-10^{\circ}C$ freezing, irrespective of the thawing method used. Initial citric acid, malic acid, and succinic acid contents were 44.90, 30.76 and 20.65 mg/100 g, and there was no significant difference between peppers treated with different freezing and thawing conditions. It is recommended that the best method for preserving the overall quality of mashed red pepper is freezing at $-70^{\circ}C$ and thawing at $0^{\circ}C$ in air.

마쇄 홍고추를 -70, $0^{\circ}C$에서 품온이 $-10^{\circ}C$에 도달할 때까지 냉동하여 $-10^{\circ}C$ 저장고에서 한 달간 저장한 후 온도(0, $40^{\circ}C$)와 조건(수침지식, 공기 해동법)을 달리 하여 해동한 후 성분을 비교.분석하였다. Capsaicin과 dihydrocapsaicin 함량은 각각 4.28, 2.69 mg/100 g으로 해동 후 $2.63{\sim}3.60$, $1.77{\sim}2.36\;mg$/100 g 으로 감소하였으며 $-10{\circ}C/40^{\circ}C$ 처리구가 $30.9{\sim}38.6%$ 감소하여 가장 큰 변화를 나타내었다. 비타민 C 함량 또한 $-10^{\circ}C/40^{\circ}C$에서의 감소가 가장 컸으며 $-70^{\circ}C/0^{\circ}C$ 처리구에서 $6.77{\sim}10.71\;mg$ /100 g 으로 가장 적은 감소를 나타내었다. 해동 방법은 공기해동 처리구가 수침해동 처리구에 비해 함량 변화가 적게 나타났다. Fructose와 glucose 함량은 초기 20.14, 10.97 g/100 g 이였으며 fructose 의 경우 동결온도 $-10^{\circ}C$ 처리구는 $11.4{\sim}13.35\;g$/100 g으로 $-70^{\circ}C$ 처리구 $13.91{\sim}\;6.55\;g$/100 g에 비해 높은 함량은 나타내었다. $0^{\circ}C$에서 해동이 $40^{\circ}C$보다 감소율이 낮았으며 공기 해동 처리구가 수침해동 처리구에 비해 함량 변화가 적었다. 유기산 결과 주된 유기산은 citric, malic, succinic acid 로 나타났으며 전체의 93.7%를 차지하였다. 해동 후 citric acid 함량은 $48.99{\sim}53.60\;mg$/100 g 으로 처리구들간에 유의적인 차이는 보이지 않았다. Capsanthin 함량도 처리구들간에 차이는 보이지 않아 냉 및 해동 방법이 큰 영향을 끼치지않는 것으로 생각된다. 전체적으로 $-70^{\circ}C$ 냉동이 $-10^{\circ}C$ 냉동에 비해 우수한 것으로 나타났으며, 해동 또한 온도가 낮을수록, 해동방법은 공기해동법을 적용할수록 높은 품질을 나타내었다. 따라서 본 실험에서는 $-70^{\circ}C$ 냉동/$0^{\circ}C$ 공기해 동법을 적용한 마쇄 홍고추가 가장 우수하였다.

Keywords

References

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