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KMID : 0380620070390040419
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Korean Journal of Food Science and Technology
2007 Volume.39 No. 4 p.419 ~ p.424
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Comparison of Sanitization Process for Long-Term Storage of Fresh Red Pepper
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Yang Jin-Hyun
Lee young-Chun
Lee Kyoung-Hae
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Abstract
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The optimum sanitization conditions for fresh red pepper were acquired with hot water, ozone water, hydrogen peroxide and sodium hypochlorite. At this condition, the sanitized red pepper was frozen at -70°C, stored at -30°C for 30 days and then changes of quality in each treatment were measured. Escherichia coli and coliform group were found to be negative with the conditions of 4 min hot water treatment at 95°C, 6 min ozone water (0.5 ppm) treatment, 12 min sanitization for 2%-hydrogen peroxide and of 4 min 3%-sodium hypochlorite treatment. Drip loss was generated highest at the hot water treatment to be 15%. The content of ascorbic acid was less than 40% of the control at all treatments except ozone water treatment. The content of cartenoids was 124.16-182.87 mg% at ozone water treatment which was found to be the least loss. The sensory evaluation showed that most treatments except ozone water treatment were significantly different to the control (p<0.05). Therefore, ozone treatment was evaluated to be the best method for producing the sanitized fresh red pepper.
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KEYWORD
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fresh red pepper, sanitization, frozen storage
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