고춧가루의 저장 온도와 기간에 따른 이화학적 품질 특성 변화

서지정보

ㆍ발행기관 : 한국식생활문화학회 ㆍ수록지정보 : 韓國食生活文化學會誌 / 33권 / 2호
ㆍ저자명 : 최정인, 오혜인, 조미숙, 오지은

목차

Abstract
I. 서 론
II. 연구 내용 및 방법
1. 실험재료
2. 가공 및 저장 조건
3. Capsanthin 함량 측정
4. American Spice Trade Association (ASTA) color value측정
5. 색도 측정
6. pH 측정
7. 총 균 수 측정
8. 관능검사
9. 통계처리
III. 결과 및 고찰
1. Capsanthin 함량 측정
2. American Spice Trade Association (ASTA) color value측정
3. 색도 측정
4. pH 측정
5. 총 균 수 측정
6. 관능검사
IV. 결론 및 요약
감사의 글
Conflict of Interest
References

영어 초록

This study was carried out to determine the optimal storage conditions by examining the effects of the storage conditions on the quality of red pepper powder during storage in households. Red pepper powder was stored at room temperature (20oC), refrigeration (2 and -1oC) and frozen (-5 and -20oC) for 3, 6, 9 and 12 months. The ASTA color value, capsanthin content and redness (a*) of the red pepper powders stored at -5 and -20oC were not decreased significantly depending on the storage temperatures until 9 months. The pH of red pepper powder stored at 20oC decreased significantly until 9 months and increased at 12 months. The microbiological quality of the red pepper powder stored at -5 and -20oC was more stable during long-term storage. In the sensory evaluation of red pepper powder stored under all conditions, the overall freshness, redness, hot flavor, moisture release, and edibility decreased with increasing storage period from the control to 12 months. Moisture release increased from 3 months to 12 months. Overall, red pepper should be stored at low temperatures (2 , -1oC) for up to 6 months, and frozen (≥ -5oC) for 6 to 9 months. The optimal temperature for long-term storage (≥9 months) was -20oC.

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