논문 상세보기
pp.675-681
마쇄 홍고추를 -70, 에서 품온이 에 도달할 때까지 냉동하여 저장고에서 한 달간 저장한 후 온도(0, )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 , /100 g 으로 감소하였으며 처리구가 감소하여 가장 큰 변화를 나타내었다. 비타민 C 함량 또한 에서의 감소가 가장 컸으며 처리구에서
This study investigatedthe quality of mashed red pepper after application of various freezing and thawing conditions. Two freezing temperatures (, ), two thawing temperatures (, ), 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 (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 freezing were higher than after 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 and thawing at in air.
