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KMID : 1134819970260030462
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Journal of the Korean Society of Food Science and Nutrition
1997 Volume.26 No. 3 p.462 ~ p.467
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Effects of Ozone Treatment and Gamma Irradiation on the Microbial Decontamination and Physicochemical Properties of Red Pepper Powder
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Lee Sung-Hee
Lee Hyun-Ja
Byun Myung-Woo
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Abstract
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The comparative effects of ozone treatment and gamma irradiation on the sterilization, physicochemical properties and sensory quality of red pepper powders were investigated. As for the sterilization of microorganisms, 7.5~10 kGy of gamma irradiation completely eliminated the coliforms, yeast and molds, and total aerobic bacteria. On the other hand, ozone treatment failed to eliminate the highly contaminated microbial load, especially total aerobic bacteria. The physicochemical properties including capsaicin, capsanthin, browning, fatty acid compositions and sensory quality were not significantly changed by gamma irradiation up to 10 kGy, whereas ozone treatment caused significant changes in fatty acid compositions and destruction of natural pigments(p＜0.05). The above results led us to conclude that gamma irradiation was more effective than ozone treatment for the sterilization and maintenance of physicochemical and sensory qualities of red pepper powders.
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KEYWORD
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ozone treatment, gamma irradiation, red pepper powder
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