Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Changes in Physicochemical Properties of Paprika by Intense Pulsed Light Treatment

광펄스 처리에 의한 파프리카의 이화학적 변화

  • Received : 2013.01.23
  • Accepted : 2013.04.16
  • Published : 2013.06.30
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Abstract

Application of intense pulsed light (IPL) treatment is an emerging technology with interesting prospects in food preservation. However, information concerning the factors affecting the inactivation of microorganisms and their impact on the quality of fresh-cut food is scarce. In this study, the effects of IPL treatment on the microbial inactivation and physicochemical change in paprika were determined. The viability of bacteria in paprika treated with IPL decreased slightly with the treatment time. In addition, water content was slightly decreased after IPL treatment regardless of the color of paprika. However, except in red paprika, sugar content increased after IPL treatment. The pH of paprika increased in all samples, and the polyphenol content decreased with treatment time, but these differences were very small. After IPL treatment of paprika, vitamin C content increased in yellow and red samples. Hunter color values-lightness (L), redness (a), and yellowness (b)-increased in red paprika, but all values decreased in orange paprika.

광펄스 처리는 식품의 표면에 오염되어 있는 미생물을 사멸시켜 식품의 저장성을 향상시킬 수 있는 비가열 살균 기술이지만 신선식품에 대한 미생물 사멸이나 이화학적 변화에 대한 연구는 거의 이루어지지 않고 있다. 본 실험은 광펄스 처리가 파프리카의 미생물 감균효과와 이화학적 품질 변화에 미치는 영향을 조사하였다. 파프리카에 존재하는 미생물은 1000 V, 5 pps로 10분간 광펄스 처리 후 약 90%정도의 사멸 효과를 보였으며, 미생물 감소효과는 파프리카의 색에 따른 차이는 없었다. 수분함량도 광펄스 처리 후에 모든 시료에서 다소 감소하는 경향을 보였다. 그러나 당도는 붉은색 파프리카를 제외하고 다른 처리구에서 증가하는 경향을 나타내었다. pH는 광펄스 처리 후 모두 증가하는 경향을 보였으며, 폴리페놀의 함량은 감소하는 경향을 보였으나 그 차이는 미미하였다. 비타민 C의 함량은 노란색과 붉은색 파프리카에서 광펄스 처리 후 증가하는 경향을 보였다. 광펄스 처리 후 색의 변화를 보면 붉은 색 파프리카의 경우에는 L, a, b값이 모두 증가하였으며, 주황색 파프리카는 모두 감소하였고, 노란색은 큰 변화를 보이지 않았다. 광펄스 기술에 의한 파프리카의 처리는 품질의 변화를 크게 일으키지는 않으면서 파프리카에 존재하는 미생물을 사멸하는 효과를 보여 향후 파프리카의 유통이나 저장에 있어 파프리카의 살균 기술로서의 가능성을 보였다.

Keywords

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