LED 처리에 의한 고춧가루의 미생물 저감화 및 품질특성

서지정보

ㆍ발행기관 : 한국식품위생안전성학회 ㆍ수록지정보 : 한국식품위생안전성학회지 / 27권 / 4호
ㆍ저자명 : 윤혜정, 박경훈, 류경열, 김세리, 윤종철, 김병석

목차

ABSTRACT
재료 및 방법
실험재료
LED 처리
미생물 분석
색도 측정
수용성 색소 측정
Capsanthin 측정
관능검사
통계분석
결과 및 고찰
미생물 분석
표면색도 변화
수용성 색소
Capsanthin 함량
관능평가
요 약
감사의 글
참고문헌

영어 초록

This study investigated reduction of microbial population, water soluble pigment, capsanthin content, surface color (Hunter L, a, b, ΔE), and sensory properties of pepper powder by LED (red, yellow, blue, green) treatments. LED (red, yellow, blue, green) treatment were conducted in 1,000 lux storage at 25oC for 10 days. The total aerobic bacteria was no significant difference among the control and treated with LED during 10 days. In yellow LED treatment, yeast and molds were decreased about 1.76 log. Surface color such as lightness (L), redness (a), yellowness (b) were showed a decreasing tendency as the storage period. In the overall color difference (ΔE) of yellow LED treatment was lower less than 3.0. Water soluble pigment was no difference in control and LED treated samples during storage period. Capsanthin content was significantly decreased as storage period was increased, but no significant differences were observed among red and yellow LED treatments. Sensory properties of control was significantly reduced by storage period but yellow and green LED treatments were no significantly differences.

참고 자료

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