Waje Catherine K, Kim Hyun-Ku, Kim Kyong-Su, Todoriki Setsuko, Kwon Joong-Ho
Department of Food Science and Technology, Kyungpook National Univeristy, Daegu 702-701, Korea.
J Agric Food Chem. 2008 Jun 25;56(12):4592-6. doi: 10.1021/jf8002015. Epub 2008 Jun 4.
The effects of steam and irradiation treatments on the physicochemical properties (moisture content, pH, extractable yield, reducing sugar, soluble pigment, antioxidant activity, piperine, Hunter's color, and sensory attributes) and microbiological quality (total aerobic bacteria, coliforms, and yeasts and molds) of ground black pepper stored at refrigerated and room temperatures for 6 months were compared and evaluated. Irradiation resulted in a higher microbial reduction in pepper, with minimal effects on the proximate composition, functional components, color, and sensory attributes of the spice. Steamed peppers appeared darker, and a considerable decrease in the piperine content was observed after treatment and storage. This study illustrates that irradiation is a better decontamination method than steam treatment in eliminating microorganisms without apparently affecting the quality of the powdered spice. Storage at 4 degrees C enhanced the microbial quality and minimized the loss of piperine content in ground black peppers.
比较并评估了蒸汽处理和辐照处理对冷藏和室温下储存6个月的黑胡椒粉的理化性质（水分含量、pH值、可提取物产量、还原糖、可溶性色素、抗氧化活性、胡椒碱、亨特色泽和感官特性）以及微生物质量（总需氧菌、大肠菌群、酵母菌和霉菌）的影响。辐照使胡椒中的微生物减少得更多，对该香料的近似成分、功能成分、颜色和感官特性影响最小。蒸过的胡椒颜色看起来更深，处理和储存后观察到胡椒碱含量显著下降。本研究表明，在不明显影响粉状香料质量的情况下，辐照在消除微生物方面是比蒸汽处理更好的去污方法。4℃储存可提高黑胡椒粉的微生物质量，并使胡椒碱含量损失最小化。
