Journal of Food Hygiene and Safety (한국식품위생안전성학회지)

The Korean Society of Food Hygiene and Safety (한국식품위생안전성학회)
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Effects of LED Treatment on Microbial Reduction and Quality Characteristics of Red Pepper Powder

LED 처리에 의한 고춧가루의 미생물 저감화 및 품질특성

  • Yun, Hyejeong (Division of Microbial Safety, National Academy of Agricultural Science, RDA) ;
  • Park, Kyeonghun (Division of Microbial Safety, National Academy of Agricultural Science, RDA) ;
  • Ryu, Kyoung-Yul (Division of Microbial Safety, National Academy of Agricultural Science, RDA) ;
  • Kim, Se-Ri (Division of Microbial Safety, National Academy of Agricultural Science, RDA) ;
  • Yun, Jong-Chul (Division of Microbial Safety, National Academy of Agricultural Science, RDA) ;
  • Kim, Byung Seok (Division of Microbial Safety, National Academy of Agricultural Science, RDA)
  • 윤혜정 (농촌진흥청 국립농업과학원 유해생물과) ;
  • 박경훈 (농촌진흥청 국립농업과학원 유해생물과) ;
  • 류경열 (농촌진흥청 국립농업과학원 유해생물과) ;
  • 김세리 (농촌진흥청 국립농업과학원 유해생물과) ;
  • 윤종철 (농촌진흥청 국립농업과학원 유해생물과) ;
  • 김병석 (농촌진흥청 국립농업과학원 유해생물과)
  • Received : 2012.03.14
  • Accepted : 2012.10.22
  • Published : 2012.12.31
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Abstract

This study investigated reduction of microbial population, water soluble pigment, capsanthin content, surface color (Hunter L, a, b, ${\Delta}E$), 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 $25^{\circ}C$ 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 (${\Delta}E$) 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.

고춧가루의 LED(적색, 황색, 청색, 녹색광) 처리시 저장기간 중 미생물 저감화, 수용성 색소, capsanthin 함량, 표면 색도(Hunter L, a, b, ${\Delta}E$) 및 관능평가를 실시하였다. 저장기간 중 총 호기성 세균은 유의적인 차이를 나타내지 않았으며, 효모 및 곰팡이의 경우 황색 LED 처리군에서 1.76 log 감소되었다. 표면 색도는 저장기간이 경과함에 따라 모든 시료군에서 명도(L), 적색도(a) 및 황색도(b)가 유의적으로 감소하는 경향을 나타내었다. 전반적인 색차는 황색 LED 시료에서 ${\Delta}E$ 값이 3.0 이하로 나타나 다른 시료군에 비해 색도의 변화가 적은 것으로 나타났다. 수용성 색소는 저장기간 중 유의적인 차이는 나타나지 않았으며, capsanthin 함량은 저장기간이 경과함에 따라 감소하였으나 적색 LED 시료와 황색 LED 시료는 저장 10일 후 초기와 유의적인 capsanthin 함량 차이를 나타내지 않았다. 관능적 품질은 대조군의 경우 외관, 색 및 상품성이 저장기간 중 유의적으로 감소하는 경향을 나타내었으나 황색 LED 시료와 녹색 LED 시료는 유의적인 차이가 나타나지 않았다.

Keywords

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