Storage Stability and Shelf Life Characteristics of Korean Savory Sauce Products

Abstract

This study evaluated the storage stability of a variety of sauce products in the Korean market, determined primary quality indices for three typical products, and proposed functional relationships that are useful for determining shelf life at different temperatures. Most of the products examined were found to combine hurdles of low pH, low water activity, and the use of heat processing as methods for producing the required storage stability while maintaining the sensory quality of the products. For a meat extract solution produced for cold noodles (pH＝4.3; aw＝0.98), the primary quality change determining shelf life was lipid oxidation, determined here by the TBA value. The primary quality index of a soybean paste seasoning mix (pH＝4.0; aw＝0.78), which had a microbial load of 2.8 log (CFU/g), was a decrease in its pH. The primary quality index for a sandwich spread (pH＝4.0; aw＝0.88) was changes in its surface color. The temperature dependence of changes in the primary quality indices can be described by the Arrhenius equation, which can estimate the shelf life at any arbitrary limit as a function of temperature. The activation energies for changes in the primary quality indices of the meat extract solution, the soybean paste seasoning, and the sandwich spread were 20.3, 27.2, and 43.5 kJ/mol, respectively.

The Evaluation of shelf life of Arabica mixed coffee drinks using accelerated shelf life testing method.

“…The decrease in pH is due to the formation of acid in coffee beverage products produced by microbial activity, so the longer the storage is proving the more acidic the pH of the beverage product. This is similar to the statement of Yun et al (2007) that the gradual decrease in pH is caused by chemical reactions and the growth of microorganisms. Microorganisms that grow on products can produce organic acids and breakdown hydrolytic lipids that can produce fatty acids.…”

Development of a Bioactive Sauce: Effect of the Packaging and Storage Conditions

“…Currently, numerous sauces are available on the market; however, information about pumpkin/pepper sauce and its storage stability is very limited. In this context, data on storage stability and quality deterioration would be useful for designing suitable storage conditions and to optimize their shelf-life [36]. The moisture obtained for the sauce was practically constant for all the packaging materials and for the whole studied period, reaching a value of 85.3 ± 0.3%.…”

Quality evaluation and estimation of shelf life of retort-pouched tomato-based and Korean traditional fermented food-based sauces

“…Ketchup has a pH of approximately 4 (Eribo and Ashenafi 2003;Agrawal et al 2005;Islam et al 2006). In a study by Yun et al (2007), they found that preservation of some low-pH products, such as meat extract solution, watery Kimchi solution, and soy sauce/vinegar mixes, may be related to their low pH. The pH of ham beef sauce significantly decreased after 6 months from 5.…”

“…As the meat extract contains some oil components and free fatty acids from meats, the change in pH may have been induced by the hydrolytic cleavage of triglycerides in the presence of moisture (Kristott 2000;Modi et al 2006). Likewise, Yun et al (2007) mentioned that microbiological growth could also have caused a decrease in pH at higher temperatures. In addition, a study by Yun et al (2007) found that the bacteria residing and growing in the product can produce organic acids or cause hydrolytic decomposition of lipids, which may produce fatty acids to cause a decrease in pH.…”

“…Likewise, Yun et al (2007) mentioned that microbiological growth could also have caused a decrease in pH at higher temperatures. In addition, a study by Yun et al (2007) found that the bacteria residing and growing in the product can produce organic acids or cause hydrolytic decomposition of lipids, which may produce fatty acids to cause a decrease in pH. Kristott (2000) mentioned that the pH decrease and lipid oxidation, as determined by the TBA value, may have been caused by hydrolytic and oxidative deterioration of the oil components within the food product, which would be expected to cause a rancid flavor.…”