Preservation of sweet red pepper paste quality: effect of packing material, ozone gas and protective agent use

Abstract

Unlike conventional methods, sweet red pepper paste was produced by various techniques in assistance of various starter cultures. Products were stored at 37 °C for 60 days. Salinity, acidity, color change, invert sugar, brown pigment formation parameters were determined during storage period. Microbiological, statistical and sensory evaluation methods were also applied and the effects of Polyethylene Terephthalate (PET) and Polypropylene (PP) at different filling temperatures with and without protective agents were investigated. E. coli was not detected at any production stage. Samples treated with protective agents at higher temperature was found to be best with respect to panelists' flavor and color quality scores in PP support as a result of deterioration has occurred in samples with PET material. The results provide a basis for increasing active components and functional activity in pepper paste production by controlling packing material and ozone gas release considering chemical and sensory properties.

Farkli Yöntemlerle Üreti̇len Türk Bi̇ber Salçalarinin Depolama Sirasindaki̇ Kali̇te Deği̇şi̇mleri̇ni̇n Beli̇rlenmesi̇ Ve Karşilaştirilmasi

“…In general, the findings obtained from this study were compatible with the bacterial and yeast count values made in different pepper paste products'studies (Askin Uzel, 2018;Gamli et al 2018;Ramalingam et al 2022). On the other hand, it was also stated that TMAB and mold-yeast numbers decreased during 21-46 days of storage in paste produced with different techniques.…”

“…Accordingly, all of the pastes were in compliance with the TFCC No. :2014/6 and more than previous study based on acidity values except production type D due to lack of heat treatment and drying to stop LABs activity and similarly production type C which as a method without heat treatment (Bozkurt and Erkmen, 2004;Orak and Demirci, 2005;Li et al 2016;Anonymous, 2020;Askin Uzel, 2018). As can be seen from Table 2, dry matter values of pastes produced vary between 29.90-42.95 which complied with the minimum 18% standard specified in the TFCC No.:2014/6.…”

“…The effect of different production methods on the physical and chemical properties of paste is given in Table 1. While lactic acid growth was not high with the effect of heat treatment processes and aseptic filling process used in fabricated production, it has been stated that lactic acid bacterial growth and with it the titration acidity increased and the pH value decreased in pastes produced with traditional methods, especially during drying and storage (Kuleasan and Okur, 2012;Askin Uzel, 2018). However, with the application of boiling and similar heat treatments in production, the growth and number of these bacteria was considerably reduced (Jasim et al 2002).…”

“…It has been produced in modern facilities in recent years and has become a rapidly growing sector in many regions (Kuleasan and Okur, 2012). Academic testing of various producing methods has also been conducted (Bozkurt and Erkmen, 2004;Gogus et al, 2012;Askin Uzel, 2018). The effects of starter culture and salt on pepper pastes were also investigated by producing them via traditional and vacuum techniques (Bozkurt and Erkmen, 2005).…”

“…However, microbiological spoilage is one of the serious problems of the red pepper paste production sector and it is known that it can occur at every stage from raw material supply to the final product. There has been only a few studies especially on the effects of various producing techniques carried out on so far (Bozkurt and Erkmen, 2004;Bozkurt and Erkmen, 2005;Kuleasan and Okur, 2012;Gogus et al 2015;Gamli et al, 2018, Askin Uzel, 2018. Thus, the aim of the research was to determine the quality criteria changes of pepper paste produced by using different technological/commercial and traditional methods and to compare the results obtained.…”