Evaluation of Hurdle Technology on Shelf Life Extension of Thai Red Curry Paste and Sour Curry Paste

Abstract

The effects of reduced water activity and different packaging materials were investigated regarding shelf life extension of Thai red curry paste and sour curry paste. Curry pastes supplemented with 10% sodium chloride and dried at 50°C for 120 minutes and original red and sour curry pastes were evaluated for physical, chemical and microbiological properties. Results showed that L*, a*, and b* values and total viable count in supplemented curry pastes were less than in original curry pastes. Staphylococcus aureus, Bacillus cereus, Clostridium perfringens, Salmonella spp. and Escherchia coli were not detected in both supplemented and original curry pastes. Protein, fat, fibre, carbohydrate, total phenolic content and IC50 value of supplemented curry pastes did not differ from the original curry pastes. Both supplemented and original curry pastes were vacuum packed in aluminium foil and nylon bags and stored at 25°C for 8 weeks. Results revealed that nylon bags gave higher shelf life extension for supplemented curry pastes over the storage period. Values of water activity, moisture, aflatoxin, total viable count and mould count in supplemented curry pastes packed in nylon bags were less than the Thai community product standards.