Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Quality Characteristics of Semi-dried Red Pepper During Frozen Storage

반건조 고추의 냉동저장 중 품질 특성

  • Published : 2010.02.27
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Abstract

We investigated the effect of freezing on changes in the chemical components of semi-dried red pepper (SDRP). We used storage temperatures of $0^{\circ}C,\;-10^{\circ}C,\;-20^{\circ}C,\;and\;-70^{\circ}C$. After 30 days of storage, capsaicin content had decreased by 40% at $0^{\circ}C$ and by 21% at $-20^{\circ}C$. Initial vitamin C content was 1,358.02 mg%. Compared with control, the $0^{\circ}C$ storage group showed a significant decrease in vitamin C content but no such decrease was noted in the $-20^{\circ}C$ and $-70^{\circ}C$ storage groups after 30 days. ASTA values were not influenced by storage temperature or period, in agreement with previous results. We concluded that storage was effective at temperatures of less than $-20^{\circ}C$. Next, both dried red pepper (DRP) and SDRP were stored at $-20^{\circ}C$ for 12 months. DRP had the lower level of capsaicinoids (55.01 mg%) owing to the long drying time. After 12 months, SDRP capsaicinoid had decreased by 30-33%, compared with a decrease of 54% in DRP. Initial vitamin C contents were 721.48 and 955.25 mg% in DRP and SDRP, respectively, and, after 12 months, vitamin C loss in the SDRP group (37%) was less than that in fresh red pepper (FRP) samples (45%). Initial $\beta$-carotene content was greatest in the FRP group (259.82 mg%), and that of DRP decreased by 20% after 12 months. The color a/b value of SDRP (1.40) was greater than that of DRP (1.00).

반건조 고추의 냉동조건 설정을 위해 $0^{\circ}C,\;-10^{\circ}C,\;-20^{\circ}C$와 $-70^{\circ}C$에서 냉동한 후 실험한 결과, $0^{\circ}C$ 저장구의 경우 capsaicin 함량은 저장 30일 후에 초기 함량 대비 40% 이상 감소를 보인 반면, $-20^{\circ}C$ 이하 저장에서는 21% 수준으로 감소하였다. 초기 비타민 C 함량은 1,358.45 mg%으로 30일 경과 후 $0^{\circ}C$ 저장구의 경우 859.55 mg% 수준으로 가장 큰 감소를 보였으며 $-20^{\circ}C$ 저장구의 경우 초기 함량과 유의적인 차이가 없었다. ASTA 값은 저장온도 및 저장 기간과 관계없이 유의적인 차이를 나타내지 않았다. 이와 같은 결과 $-20^{\circ}C$ 이하 온도에서 저장하는 것이 효율적으로 판단된다. 이에 반건조 고추(SDRP)를 제조하여 $-20^{\circ}C$에 냉동 저장하면서 실험한 결과 초기 capsicinoids 함량은 건조 고추(DRP) 처리구가 55.01 mg% 으로 가장 낮게 나타났다. 저장 기간에 따른 capsaicinoids 함량의 변화는 저장 12개월째 생고추(FRP) 처리구는 초기에 비해 54.0% 수준 감소하여 SDRP 처리구 30.0~33.0% 수준에 비해 더 큰 감소를 보였다. 초기 비타민 C 함량은 721.48~955.25 mg% 으로 나타났으며 저장 12개월째 FRP 처리구는 45% 감소한 519 mg%으로 약 37% 감소한 SDRP 처리구보다 비타민 파괴 속도가 빠르게 진행되었다. 초기 $\beta$-carotene 함량은 FRP 처리구가 259.82 mg% 수준으로 가장 높게 나타났으며, 저장 12개월째 DRP 처리구는 초기에 비해 20% 감소하여 가장 감소폭이 큰 것으로 나타났다. 색도 측정 결과, DRP의 a/b값은 1이하로 시료들 중 가장 낮은 값을 보였으며 SDRP는 1.40 이상으로 붉은 정도가 높았다.

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