Southern-style Pad Thai sauce: From traditional culinary treat to convenience food in retortable pouches

Abstract

Pad Thai, a Thai dish of stir-fried rice noodles and other ingredients, is one of the culinary heritages of Thailand. In the southern region of Thailand, Pad Thai has different characteristics from other areas because coconut milk and curry paste are used to produce a thick sauce prior to cooking. To commercially distribute this uniquely local culinary treat in a convenient form all over Thailand and other export markets, a shelf-stable sauce using heat sterilization should be developed. Retort processing technology with retort pouches can be used for this purpose. However, phase separation and lipid oxidation can occur and subsequently reduce the overall quality of retorted southern-style Pad Thai sauce. The application of an appropriate stabilizer and antioxidant can be used to prevent such problems. Thus, the objective of this study was to investigate the effects of stabilizers and antioxidants on the stability of retorted southern-style Pad Thai sauce. Southern-style Pad Thai sauce was prepared according to the traditional recipe in the presence of different stabilizers (2.3% potato starch (PS) + 0.1% xanthan gum (XG), 0.5% soy lecithin (LT), and 4% whey protein isolate (WPI)) and antioxidants (500 mg/kg ascorbyl palmitate + 500 mg/kg α-tocopherol (As + Toc), 100 mg/kg ethylenediaminetetraacetic acid (EDTA), 200 mg/kg butylated hydroxytoluene (BHT), and As+Toc+EDTA+BHT (mixed antioxidants)). Samples were packed in retort pouches and processed in a retort at 121˚C with an F 0 value of 3.57 min. Results showed that the retorted southern-style Pad Thai sauce can be stabilized by 2.3% PS plus 0.1% XG in combination with mixed antioxidants. PS and XG helped stabilize the sauce with a desirable viscosity, water holding capacity, and color without any creaming layer and negative effect on sensory properties. Mixed antioxidants improved the oxidative stability of the retorted sauce by retarding the changes in the peroxide value and color during retorting. Consequently, the processing of southern-style Pad Thai sauce in retortable pouches could increase the market demand for this traditional product due to its convenience and ready-to-use features.

Impact of lecithin incorporation on gel properties of bigeye snapper (Priacanthus tayenus) surimi

“…6c) of both gels were changed considerably during storage but lower values of all indices were noticeable in gel with lecithin. Beside a direct antioxidant activity, lecithin may be served as a barrier to separate the oil from the water-soluble prooxidants, for example metal ions and polar free-radicals (Cheenkaew et al, 2020). The residual lipid could be stabilised by the addition of lecithin to some degree, and thus, the oxidation was lowered.…”

Effect of antifungal compounds secreted by Lactiplantibacillus plantarum 124 against Aspergillus flavus and Penicillium sp. and its application in Kaeng‐Tai‐Pla‐Haeng to extend the shelf life

“…Our study showed that Kaeng‐Tai‐Pla‐Haeng had an A w below 0.85, which is in the range required by TCPS (2018). However, with its A w , this sample may easily be spoiled by mould; it is in a suitable condition for mould growth (Cheenkaew et al ., 2020). The inorganic contaminants, including Pb, As, Cd, and Hg, were also analysed in this study to confirm that this product is acceptable according to the standard TCPS (2018).…”

“…Kaeng‐tai‐pla‐haeng is cooked and processed by heating the mixture of all curry ingredients under continuous stirring until water activity ( A w ) has reached approximately 0.85 or lower (Choopan et al ., 2021). However, this product is highly susceptible to contamination by fungi of various genera, among which Penicillium and Aspergillus are the most commonly found fungi (Cheenkaew et al ., 2020). Fungal spoilage can cause the deterioration of the odour, flavour, or texture of food ingredients, and strongly negative health impacts are possible from mycotoxins (Guimarães et al ., 2018).…”

Flavour Characteristics and Amino Acid Contents of Fish Sauce Produced from Various Raw Materials: Mini Review

“…and salt in a ratio of 2-3:1 (fish: salt) fermented at 25 o C for 12−18 months. The fermentation results are then drained and allowed to stand for 2−12 weeks before packaging [18,46,47]. In Vietnam, fish sauce (Nuoc-Mam) is processed using Stolephorus commersonii and salt in a ratio of 3:1-2 (Fish: salt) fermented for 9-12 months or more in sealed barrels [5].…”