The Duration of Heating on Shelf-Life and Quality of Thai Sour Curry Paste
Keywords:
curry paste, sour curry, shelf-life extensionAbstract
Sour curry paste is an ingredient commonly used to make sour curry, which is generally available in the markets of Narathiwat province. However, a common issue is its short shelf life. This makes it unable to distribute the product to other regions in Thailand, as well as to Malaysia. The objective of this research is to study the duration of heat treatment for 15 and 30 minutes on the shelf life of sour curry paste at ambient storage temperature. The study investigates changes in physical, chemical, and microbiological characteristics. The results indicate that heating can reduce the total amount of microorganisms, including yeast and mold, by 1-2 Log CFU/g. Heat causes an increase in brightness and yellow color values, while the red color remains constant. After storing the curry paste for 6 weeks, there was a trend of decreasing red and yellow color values in all conditions. The curry paste that did not undergo heating showed a tendency of a greater decrease in pH compared to the heated conditions throughout the 6-week storage period. Therefore, heating for 15 minutes and 30 minutes can extend the shelf life of the curry paste by 2 and 5 weeks, respectively.
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