ALTERNATIVE METHODS TO PRESERVE SWEET RED PEPPER PASTE QUALITY: EFFECT OF TEMPERATURE AND PROTECTIVE AGENTS

Year 2017, Volume: 18 Issue: 3, 695 - 704, 30.09.2017

Ruhan Aşkın Uzel

https://doi.org/10.18038/aubtda.310767

Abstract

Unlike conventional methods, red
pepper paste was produced by various techniques using starter cultures.
Products from paste process were stored at 37°C for 60 days. Salinity, acidity,
color parameters, invert sugar, brown pigment formation values were determined
together with microbiological, statistical and sensory evaluations at different
filling temperatures with and without protective agents. Microbiological
analysis showed that E. coli was not detected in raw material and in the final
product at any production stage, however mold and yeast growth started from
beginning of the second storage period. Increase in total sugar content of the
final product via protective agent use caused a higher acidity, in other terms
a lower pH value. Sweet red pepper paste treated with protective agents at
higher temperature was found to be best with respect to panelists’ flavor and
color quality scores. The study showed the necessity to use protective agents
in red pepper paste production.

Keywords

Enthalpy, pepper paste, polyethylene terephthalate (PET), protective agent

References

• [1] Ahn CW, Sung NK. Studies on improvement of the quality of kochujang: IV. Identification of flavor components in ordinary Korean kochujang inoculated with Bacillus and Saccharomyces spp. Korean J. Food Sci. Technol 1988; 17: 1–5.
• [2] Baysal T. Biber Salçası Yapımında Palper Öncesi Farklı Haşlama Yöntem ve Sürelerinin Palper Verimi ve Şıra Kalitesine Etkileri. Gıda Dergisi 1990; 15(2): 73-78.
• [3] Bozkurt H, Erkmen OJ. Effect of salt, starter culture and production techniques on the quality of hot pepper paste. Food Eng 2005; 69: 473-479.
• [4] Semenli T, Mavi K. Determining the yield and several quality parameters of 'Chili Jalapeno' in comparison to 'Pical' and 'Geyik Boynuzu' pepper cultivars under Mediterranean conditions. Afr. J. Agric. Res 2010; 5(20): 2825-2828.
• [5] Byun MW, Kwon JH, Cho HO. Sterilization and storage of spices by irradiation: I. Sterilization of powdered hot pepper paste. Korean J. Food Sci. Technol 1983; 15: 359–363.
• [6] Cemeroğlu B. Meyve ve Sebze İşleme Endüstrisinde Temel Analiz Metotları. 2nd ed. İstanbul, Turkey: Biltav Üniversite Kitapları Serisi, 1992.
• [7] Duman AD, Zorlugenç B, Evliya B. Kahramanmaraş'ta Kırmızı Biberin Önemi ve Sorunları. KSÜ Fen ve Mühendislik Dergisi 2002; 5(1): 111-113.
• [8] Erkmen O. Basic Methods for the Microbiological Analysis of Foods. 2nd ed. New York, USA: Nobel Publishing Company, 2010.
• [9] Gül A, Özel R, Işik HJ. Adana ili merkezinde tüketicilerin biber salçası tüketimini etkileyen faktörler. Harran University Agr. Fac 2005; 9(4): 23-31.
• [10] Calligaris S, Mastrocola D, Nicoli Mc, Lerici CR. Review of non-enzymatic browning and antioxidant capacity in processed food. Trends Food Sci. Tech 2001; 11(9): 340-346.
• [11] Hesseltine CW. Conditions Leading to Mycotoxin Contamination of Foods and Feeds. In Mycotoxins and Other Fungal Related Food Problems. 4th ed. Washington D.C., USA: American Chemical Society, 1976.
• [12] Kizilaslan A. Karaisalı tipi biber salçasının özelliklerinin iyileştirilmesi üzerine bir araştırma. MSc, Çukurova University, Adana, Turkey, 1993.
• [13] Lim J. Effect of packaging unit and temperature on the volume expansion of flexible permeable package of kimchi. Packag. Tech. Sci 2001; 14: 41–48.
• [14] Saldamli İ. Gıda Kimyası. 3rd ed. Ankara, Turkey: Hacettepe Univ. Press, 1998.
• [15] Şentürk A, Güven S. iber Salçasında Capsaicin Miktarının Bozulma Nedeni Mikroorganizmalar Üzerine Etkisi. Bursa Gıda Tekn. Arş. Enst. Yayınları 1993; 3: 14-18.
• [16] Warren LL. Examination of canned foods. In FDA Bacteriological Analytical Manual. 8th ed. Gaithersburg, Maryland, USA: AOAC International, 1998.
• [17] Stamp CA, Labuza TP. Kinetics of the Maillard Reaction between Aspartame and Glucose in Solution at High Temperatures. J. Food Sci 2006; 48(2): 543-544.
• [18] Yurdagel Ü, Aktan N, Ural AJ. Kırmızı biberin konserveye işlenmesi sırasında askorbik asit ve betakaroten niceliğindeki degişmeler üzerine bir çalışma. Ege Unv. Agr. Fac 1978; 15(2): 231-241.
• [19] AOAC. Official Methods of Analysis. 16th ed. Washington, D.C, USA: Association of Official Analytical Chemists, 1995.
• [20] SPSS. SPSS for Windows. Version 11.0.1. Chicago, USA: SPSS Inc., 2010.
• [21] STAT-EASE. Stat-Ease Design Expert Package. Version 7.0.0. Minneapolis, MN: Productivity Press, 2005.