돈지가 첨가된 조제고춧가루의 저장 중 화학적 특성 변화

• 발행기관: 한국축산식품학회
• 저자명: 양종범 고명수 정인철 문윤희
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제28권 제3호, 256~262쪽, 전체 7쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2008.08.31

영문 초록

To develop a new quality control method for the evaluation of Korean instant noodle soups, the chemical characteristics of roasted red pepper powder (RRP), mixed with lard were investigated while in storage at 65℃ for 6 weeks. The moisture contents of the RRP increased but the crude protein and crude lipid contents decreased up to 4 weeks of storage. The pH value decreased and the acid value increased steadily during storage. Both the American Spice Trade Association (ASTA) value that indicates redness of red pepper, and the CIE L, a, and b values decreased remarkably during storage. The fatty acids of the RRP oil were primarily oleic acid (33.4%), linoleic acid (30.8%), and palmitic acid (21.2%). The composition of fatty acids did not significantly change after 6 weeks of storage (p>0.05). Regarding the free fatty acid (FFA) composition of the RRP oil, palmitic acid (36.5%) was the principal component. The total amount of FFA and the amount of each individual FFA increased remarkably during storage. In addition, the ratio of free unsaturated fatty acids to free saturated fatty acids increased during storage.

키워드

chemical characteristics storage Lard roasted red pepper powder