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Caractéristiques qualitatives d'une purée de poivrons rouges avec un agent cryoprotecteur.

[ In Korean. / En coréen.]

Auteurs : JEONG W. J., LIM J. H., PARK K. J., et al.

Résumé

To investigate physico-chemical changes of mashed red pepper with cryoprotectant during storage at freezing point temperature, the authors analyzed the quality of samples after mashing, mashing and addition of cryoprotectant. In case of mashed red pepper, the freezing point was pressed to -9.1°C by adding NaCl (10%, w/w, S10E), and the components of combined cryoprotectant to keep mashed red pepper (S10F) in the unfrozen state at -10°C were NaCl (10%, w/w), glucose (5%, w/w), pectin (l%, w/w), ascorbic acid (0.5%, w/w). Also, when compared with non-treatment, cooling latent heat enthalpy reduced about 44%. Chroma value of mashed red pepper showed that those processing methods were effective to preserve red colour. Capsaicin and dihydrocapsaicin content in mashed red pepper were no significant difference in all the treatment during storage at freezing point temperature. Also, dihydrocapsaicin was more stable than capsaicin during storage period. In the case of vitamin C content, addition of salt in the mashed red pepper (S10E) was 5.12 mg/g, compared with 0.54 mg/g in the control after storage for 2 months. Free sugar content in the mashed red pepper with cryoprotectant were less decreased than non-treatment. Mashed red pepper in S10E and S10F showed a good overall acceptance score and sensory quality.

Détails

  • Titre original : [ In Korean. / En coréen.]
  • Identifiant de la fiche : 2009-1175
  • Langues : Coréen
  • Source : 3e Congrès coréen du froid.
  • Date d'édition : 19/03/2009

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