DOI QR코드

DOI QR Code

Relationship between Physicochemical and Sensorial Properties of Red Pepper Powder under Different Storage Conditions

저장 고춧가루의 색 관련 이화학적 특성과 관능적 특성과의 관계

  • Received : 2012.07.02
  • Accepted : 2012.07.27
  • Published : 2012.10.31

Abstract

The present study investigated the relationship between physical conditions and sensory properties of red pepper powder stored at different temperatures ($-20^{\circ}C$, $0^{\circ}C$, $20^{\circ}C$) and in different wrap materials (linear low density polyethylene, LLDPE; aluminum/linear low density polyethylene, Al/LLDPE). Red pepper powders with initial moisture contents of $17.35{\pm}0.32$% were not affected by the packaging material or storage temperature. Hunter a values of red pepper powder decreased while Hunter b values increased as storage temperature increased. There were no significant differences according to packaging materials. The American Spice Trade Association (ASTA) color value ($60.85{\pm}0.13$) significantly decreased with increasing temperature from $-20^{\circ}C$ to $20^{\circ}C$ ($21.70{\pm}0.06$ to $56.03{\pm}0.24$). The ASTA color value of samples packed with LLDPE ($21.70{\pm}0.06$) decreased more compared to samples packed with other materials. Further, capsanthin contents ($13.74{\pm}0.02$ mg/100 g) significantly decreased with increasing temperature from $-20^{\circ}C$ ($0.25{\pm}0.01$ to $0.28{\pm}0.01$ mg/100 g) to $20^{\circ}C$ ($0.13{\pm}0.01$ to $0.25{\pm}0.01$ mg/100 g). In the sensory evaluation of red pepper powder, overall acceptability was influenced by redness, yellowness, and pungency color. All physicochemical and sensory properties of red pepper powder were compared. Hunter a values, ASTA color values, and capsanthin contents were significantly associated with sensory preferences. In particular, ASTA color value showed a close relationship with color preference for red pepper (R2=0.922). Thus, we suggest that the preference for red pepper powder can be determined based on instrumental measurements of Hunter a values, ASTA color values, and capsanthin contents.

본 연구는 장기간 저장하는 동안 고춧가루의 품질변화에 대한 물리적 측정치와 시각적으로 인지하는 관능치와의 상관관계를 규명하고자 하였다. 이를 위하여 빛의 투과 여부가 다른 2종류의 포장재 linear low density polyethylene (LLDPE)과 aluminum/linear low density polyethylene(Al/LLDPE)를 선정하여 저장온도와 기간에 따른 수분함량, 색도, ASTA color value, capsanthin 함량 변화를 측정하고 고춧가루의 시각으로 인지하는 색과 기호도에 대한 관능검사를 실시하여 비교분석하였다. 고춧가루의 초기 수분 함량은 저장고의 상대 습도에 의해 영향을 받으며 저장고의 온도나 포장재의 재질에 따른 차이는 나타나지 않았다. 색차계로 측정한 L, a, b값 중 적색도를 나타내는 a값은 저장기간이 늘어날수록 감소하였고 황색도를 나타내는 b값은 증가하였다. 두 측정값 모두 저온보다는 고온에서 저장 시 더 많은 영향을 받았으며 포장재의 재질별로 유의적인 차이는 나타나지 않았다. 또한 ASTA color value와 capsanthin 함량은 저장기간이 길어질수록 감소하였고 고온에서 저장 시 더 유의적인 차이가 있었으며 ASTA color value는 빛이 투과하는 LLDPE 재질의 포장재에 저장하였을 경우 더 많이 감소하였다. 관능검사 결과 저장 기간이 길어질수록 황색의 강도는 증가하고 매운맛 색과 적색은 감소하여 점차 어두운 적색을 띄며 고온에서 저장 시 더 어두운 적색을 띄는 것으로 평가되었다. 포장재의 재질에 따른 차이는 매운맛 색에 대한 평가에서만 나타났으며 다른 항목에서는 나타나지 않았다. 전체적인 기호도는 적색과 매운맛 색이 감소하고 황색의 강도가 증가할수록 감소하는 것으로 평가되었다. 색소 성분의 물리적 측정치와 관능적 기호도의 상관관계에 대하여 조사한 결과 a값, ASTA color value, capsanthin 함량은 전체적인 외관기호도와 정의 상관관계가 있으며 그중 ASTA color value가 관능적 기호도와 가장 높은 상관관계가 있었다. 따라서 본 연구 결과 고춧가루 저장 시 빛이 통과하지 않는 Al/LLDPE 재질의 포장재에 저장하였을 경우에 품질 변화가 적었고 색소 성분의 물리적 측정치와 관능적 기호도 간에 높은 상관관계가 있는 것으로 나타났으며 고춧가루의 소비자 선호도는 색도계를 이용한 적색도나 ASTA color value, capsanthin 함량에 의해 결정될 수 있다.

Keywords

References

  1. Govindarajan VS. 1986. Capsicum production, technology, chemistry, and quality. Part 1. History, botany, cultivation, and primary processing. CRC Rev Food Sci Nutr 22: 109-176.
  2. Choi OS. 1996. Emulsification stability of oleoresin red pepper and changes in antioxidant activity during thermal cooking. J Korean Soc Food Nutr 25: 104-109.
  3. Kim CH, Ryu SH, Lee MJ, Baek JW, Hwang HC, Moon GS. 2004. Characteristics of red pepper (Capsicum annuum L.) powder using $N_{2}$-circulated low temperature drying method. Korean J Food Sci Technol 36: 25-31.
  4. Lee DH, Kim MH, Lee CH. 1992. Relationships between the taste components and sensory preference of Korean red peppers. Korean J Food Sci Technol 24: 266-271.
  5. Kim S, Park J, Hwang IK. 2004. Composition of main carotenoids in Korean red pepper (Capsicum annuum L.) and changes of pigment stability during the drying and storage process. J Food Sci 69: FCT39-FCT44. https://doi.org/10.1111/j.1365-2621.2004.tb17853.x
  6. Lee HD, Lee CH. 1992. Studies on the quality evaluation of Korean red pepper by color measurement. Korean J Dietary Culture 7: 105-112.
  7. Lee HE, Lim CI, Do KR. 2007. Changes of characteristics in red peppers by various freezing and thawing methods. Korean J Food Preserv 14: 227-232.
  8. de Guevaea RGL, Pardo-González JE. 1996. Evolution of color during the ripening of selected varieties of paprika pepper (Capsicum annuum L.). J Agric Food Chem 44: 2049-2052. https://doi.org/10.1021/jf950465m
  9. Shin HJ, Shin DH, Kwak YS, Choo JJ, Kim SY. 1999. Changes in physicochemical properties of Kochujang by red ginseng addition. J Korean Soc Food Sci Nutr 28: 750-765.
  10. Miguez-Mosquera MI, Hornero-Méndez D. 1994. Comparative study of the effect of paprika processing on the carotenoids in peppers (Capsicum annuum) of the Bola and Agridulce varieties. J Agric Food Chem 42: 1555-1560. https://doi.org/10.1021/jf00043a031
  11. Shin HH, Lee SR. 1991. Quality attributes of Korean red pepper according to cultivars and growing areas. Korean J Food Sci Technol 23: 296-300.
  12. Gross J. 1991. Pepper (Capsicum annuum L.). in pigments in vegetables-chlorophylls and carotenoids. Van Nostrand Reinhold, New York, NY, USA. p 198-208.
  13. Choi SM, Jeon YS, Park KY. 2000. Comparison of quality of red pepper powders produced in Korean. J Food Sci Technol 32: 1251-1257.
  14. Hwang SY, An YH, Shin GM. 2001. A study on the quality of commercial red pepper powder. Korean J Food & Nutr 14: 424-428.
  15. Hong S, Son SM, Chung MS, Kim D. 2003. Storage quality of minimally processed onions as affected by seal-packaging methods. Korean J Food Sci Technol 35: 1110-1116.
  16. AOAC. 1995. Official methods of analysis. 16th ed. Association of Official Analytical Communities, Arlington, VA, USA.
  17. ASTA. 1986. Official analytical methods. American Spice Trade Association, Englewood Cliffs, NJ, USA. p 68.
  18. Weissenberg M, Schaeffler I, Menagem E, Barzilai M, Levy A. 1997. Isocratic non-aqueous reversed-phase high-performance liquid chromatographic separation of capsanthin and capsorubin in red pepper (Capsicum annuum L.), paprika and oleoresin. J Chromatogr A 757: 89-95. https://doi.org/10.1016/S0021-9673(96)00665-6
  19. Lee SM, Park JB, Kim S, Hwang IK. 2003. The changes of capsaicinoids and ASTA color value of red pepper powder packed with different packaging materials. Korean J Soc Food Cooking Sci 19: 439-446.
  20. Park HW, Kim SH, Kim YH, Lee SA. 2008. The effect of storage temperature and EPS box packaging on the quality of green pepper. J Korean Soc Packaging Sci Technol 14: 31-33.
  21. Heo CY, Cho SH. 2002. Effect of storage conditions on the quality of 'Fuyu' persimmon fruits and cucumbers. Korean J Food Preservation 9: 126-130.
  22. Song JC, Park HJ. 2005. Physical, functional, textural and rheological properties of foods. University of Ulsan Press, Ulsan, Korea, p 82.
  23. Chang KS, Kim AU. 1976. Studies on packaging of chillies (Capsicum annuum) in flexible films and their laminates. J Korean Agric Chem Soc 19: 145-154.
  24. Kim JO, Lee KH. 1994. Effect of temperature on color and color-preference of industry-produced Kochujang during storage. J Korean Soc Food Nutr 23: 641-646.
  25. Hornero-Mendez D, Míguez-Mosquera MI. 2001. Rapid spectrophotometric determination of red and yellow isochromic carotenoid fractions in paprika and red pepper oleoresins. J Agric Food Chem 49: 3584-3588. https://doi.org/10.1021/jf010400l
  26. Ku KH, Kim NY, Park JB, Park WA. 2001. Characteristics of color and pungency in the red pepper for Kimchi. Korean J Food Sci Technol 33: 231-237.

Cited by

  1. Quality Characteristics and Determining the Shelf Life of Red Pepper Yukwa vol.26, pp.4, 2013, https://doi.org/10.9799/ksfan.2013.26.4.655
  2. Physicochemical and Sensory Characteristics of Cucumber Salad Using Spicy Hot Flavor Graded Gochujang vol.31, pp.3, 2015, https://doi.org/10.9724/kfcs.2015.31.3.255
  3. Effects of Diffused Light Materials on Marketable Yield and Quality of Sunlight Dried Red Pepper (Capsicum annuum L.) in Plastic Film House vol.27, pp.1, 2014, https://doi.org/10.7732/kjpr.2014.27.1.102
  4. Processing, storage methods and quality attributes of spices and aromatic herbs in the local merchandising chain in Benin vol.11, pp.37, 2016, https://doi.org/10.5897/AJAR2016.11262
  5. Comparison of physicochemical and microorganism characteristics between the air-dried and sun-dried red pepper in south Korea vol.21, pp.4, 2014, https://doi.org/10.11002/kjfp.2014.21.4.451
  6. Evaluation of the Discoloration of Pyropia yezoensis Ueda Using a Colorimeter vol.36, pp.4, 2018, https://doi.org/10.11626/KJEB.2018.36.4.620
  7. 고춧가루의 저장 온도와 기간에 따른 이화학적 품질 특성 변화 vol.33, pp.2, 2018, https://doi.org/10.7318/kjfc/2018.33.2.125
  8. 고춧가루의 저장 온도와 기간에 따른 이화학적 품질 특성 변화 vol.33, pp.2, 2018, https://doi.org/10.7318/kjfc/2018.33.2.125