Effects of salt, starter culture and production techniques on the quality of hot pepper paste

Abstract

Hot pepper pastes were produced by various starter cultures ( Saccharomyces spp., Streptomyces griseus), production techniques (traditional and vacuum), and with or without salt addition. They were stored at 37 °C for 46 days. The pH values, acidity, brown pigment formation, aerobic plate count (APC), and mould and yeast counts were determined during the storage periods. The acidity and pH values of hot pepper pastes produced by the traditional technique did not change ( P > 0.05) during the storage periods. The pH values of hot pepper pastes produced by the vacuum technique decreased ( P < 0.05) during the first days of the storage period after which increasing pH values ( P < 0.05) were observed. The pH values of hot pepper pastes produced by the traditional technique were lower ( P < 0.05) than the paste produced by the vacuum technique. Brown pigment formation in pastes produced by vacuum and traditional techniques were found to be in the range of 0.78–1.58 optical density (OD) and 7.51–9.52 OD, respectively. Addition of salt into pastes produced by the vacuum technique decreased ( P < 0.05) the brown pigment formation. The starter culture had no any effect ( P > 0.05) on the brown pigment formation in pastes produced by both traditional and vacuum techniques. Traditionally produced hot pepper had a higher ( P < 0.05) number of APC than the other two production techniques. Mold and yeast counts of hot pepper pastes decreased ( P < 0.05) sharply during the storage periods. Addition of both 5% salt and starter culture had no significant effect ( P > 0.05) on the mold and yeast counts of hot pepper pastes. Also, the production technique did not change ( P > 0.05) the mold and yeast counts of hot pepper pastes.