Hot Pepper Paste Research Articles

Correlation between the microbiome and pack burst spoilage of Allium sativum supplemented fermented hot pepper paste

Gochujang (fermented hot pepper paste) products are well known for their distinct, spicy flavor. However, frequent pack burst spoilage of gochujang products occurs during transportation and storage because of microbial aerogenesis, resulting in considerable economic losses. The present study aimed to prevent pack burst spoilage of gochujang products by supplementing them with garlic ethanol extract. A simulated pack burst experiment revealed that 42.86 % of normal gochujang products were spoiled. Garlic ethanol extract significantly inhibited the growth of Zygosaccharomyces rouxii in gochujang products, with low minimum inhibitory concentration values (12.5–25 mg/mL). Gochujang products supplemented with various concentrations (1 % and 2.5 %) of garlic ethanol extract exhibited marked inhibition of microbial growth, particularly Z. rouxii, and pack burst spoilage. Microbiome analysis revealed that the pack burst samples harbored a high abundance of Z. rouxii. Supplementation of gochujang with 1 % garlic ethanol extract drastically reduced Z. rouxii abundance and prevented pack burst. Moreover, gochujang products supplemented with 1 % garlic ethanol extract exhibited a high hedonic score in the sensory analysis. Based on the results of this study, we concluded that supplementation of gochujang products with 1 % garlic ethanol extract before packaging could be effective in preventing pack burst spoilage of gochujang.

The Development of Cereal Bars with Dried Anchovy for Chinese Customer Using Check All That Apply (CATA) Analysis for Liking and Disliking

Today, energy bars are consumed not only as snacks but also as meal replacement foods. Convenience and nutritional supplementation are the main factors accounting for the increasing use of energy bars. Two hundred Chinese customers who attended the China Fisheries & Seafood Exposition in China, and had no inhibitions about consuming cereal bars were selected. The questionnaire was composed of CATA choices that selected both the reasons for liking and disliking four different types of cereal bars, namely topokki flavor (hot pepper paste), seaweed flavor, kimchi flavor, and ginseng flavor cereal bars with 10% of dried anchovy content produced by BadaOne Co. (Seoul, Korea). The purpose of the study was to investigate Chinese consumer’s attitudes and acceptance of different flavored cereal bars containing protein and calciumrich anchovy. For the selected Chinese customers, the acceptance score for the seaweed flavor was the highest, followed by topokki, red ginseng, and kimchi. The acceptance for the topokki flavor was higher than for seaweed for the attributes of color except for general acceptance, flavor, aroma, and texture. The results of the survey showed that the acceptance of kimchi was the lowest, contrary to earlier predictions. The results of the Check All That Apply (CATA) analysis showed that the reasons for liking the seaweed & anchovy flavor were the most diverse, and there was no reason chosen for disliking this flavor. The reasons for liking this flavor were listed as sweet flavor, healthy, seafood flavor, malty flavor, texture, new/unique, and umami. In the case of topokki and kimchi, the reason for disliking the flavor was umami, and in the case of red ginseng, the ginseng flavor was the reason for both likes and dislikes. CA analysis showed that both the flavor and emotional factors were positive for seaweed & anchovy and topokki, but negative for red ginseng. As a result, seaweed & anchovy flavor, which is familiar to the Chinese people, should be the first cereal bar considered for a launch.

고추장 첨가 마카롱의 개발에 관한 연구

This study was conducted to prepare the Korean style Gochujang macaroons with health benefits. We made four types of macaroons with 2.3%, 4.4% and 6.7% of substitution ratio of Korean traditional fermented hot pepper paste, Gochujang, instead of sugar powder(correspond to 5%, 10% and 15% of total weight of macaroons paste), and evaluated their some characteristics. Density of macaroon pastes were not significantly different, and pH of them were lowered with Gochujang addition. Spreadability and loss(%) of macaroon biscuits were significantly increased, but expansion was not affected until 10% substitution of Gochujang. The lightness(L) of the macaroons decreased with Gochujang substitution but did not reveal the significant difference among Gochujang added groups. The redness(a) and yellowness(b) values were increased. DPPH radical scavenging activities and the content of total polyphenol compound of macaroons containing Gochujang were significantly higher than control. In the sensory properties test, addition of Gochujang exerted a undesirable influence on smoothness, leavening extent, crispness and milky flavor, strengthened chewiness, saltiness, and Gochujang flavor, and affected on sweetness insignificantly. Overall, these results suggest that 10% of Gochujang(corresponding to 4.4% of substitution rate of sugar powder) might be used to develop Korean style Gochujang macaroons with favorable qualities and heath benefits.

Physicochemical Characteristics and Microbial Communities in Gochujang, a Traditional Korean Fermented Hot Pepper Paste.

Gochujang is a Korean fermented hot pepper paste beneficial to human health by providing various nutrients. In this study, its physicochemical characteristics were identified, and its microbial communities were analyzed by high-throughput sequencing. The interrelationship between physicochemical characteristics and microbial composition was investigated to reveal the properties of gochujang before and after fermentation. After fermentation, all samples showed decreased salt concentration, pH, and reducing sugar content, while the acidity and amino-type nitrogen increased. The water content, salt concentration, amino-type nitrogen, and reducing sugar differed according to the batches of samples. Bacillus, Aerosakkonema, and Enterococcus were identified as the predominant bacterial genera. Furthermore, Aerosakkonema was the most abundant genus before fermentation; however, it was replaced by Bacillus as it decreased after fermentation. For the fungi, Aspergillus dominated before fermentation, whereas Zygosaccharomyces and Millerozyma dominated after fermentation. The high level of amino-type nitrogen in gochujang was related to the relative abundance of B. haynesii/B. licheniformis before fermentation. Additionally, the high abundance of Z. rouxii after fermentation was related to the flavor of gochujang. This comprehensive analysis of the microbial community associated with the physicochemical properties of gochujang could help in understanding the factors affecting the quality of the product.

Ultrasound Assisted Extraction of Carotenoids from Hot Pepper Paste Wastes

Bu
 çalışmada, acı biber salçasının atığı olan posadan karotenoid eldesi için yeşil
 ekstraksiyon tasarımı kullanılarak düşük enerji ile yüksek verimli ekstraksiyon
 gerçekleştirilmesi amaçlanmıştır. Biber salçasının üretiminde Jalapeno (Capsicum annuum L.) cinsi biber
 kullanılmıştır. Posa çekirdekleri ayrılmış bir şekilde kurutulup öğütülerek toz
 haline getirilmiştir. Katı:çözgen oranının 0.4 (g/mL) olarak belirlendiği
 ekstraksiyon işleminde, çözücü olarak rafine zeytinyağı kullanılmış ve 80W
 ultrason gücünde ultrason destekli ekstraksiyon yöntemi uygulanmıştır. Farklı
 sıcaklıklarda (30, 40, 50 ve 60°C) ve işlem sürelerinde (5, 10, 15 ve 20 dk.)
 gerçekleştirilen ekstraksiyon işlemlerinden elde edilen eksraktlarda β-karoten,
 kapsaisin, antioksidan aktivite ve toplam fenolik madde miktarı analizleri
 gerçekleştirilmiştir. Sıcaklığın ve işlem süresinin ekstraksiyon üzerine etkisi
 incelendiğinde, en yüksek β-karoten miktarına 50 ve 60°C’de 10 dk.’da,
 kapsaisin miktarına 40°C’de 15 dk.’da toplam fenolik madde miktarına 50°C’de 20
 dk.’da, antioksidan aktiveye ise 60°C’de 20 dk.’da uygulanan ekstraksiyon
 işlemleriyle ulaşılmıştır. Yapılan bu çalışma, gıda atığı olan posanın
 biyolojik olarak değerli ürüne çevrilmesi, literatürdeki diğer geleneksel
 ekstraksiyon çalışmalarına göre düşük enerji ile kısa sürede yüksek kalitede
 ekstrakt sağlanması, az miktarda çözücünün kullanılması ve kullanılan çözücün
 toksik madde içermemesi açısından yeşil teknolojinin tanımlanan prensiplerini
 yansıtmaktadır. 

Green ultrasound-assisted extraction of carotenoid and capsaicinoid from the pulp of hot pepper paste based on the bio-refinery concept

This study presents carotenoid and capsaicinoid extraction from the pulp of hot pepper paste according to a green extraction design. Ultrasound-assisted extraction (UAE) was applied in refined olive oil with a 0.4 solid:solvent ratio and 0.4 duty cycle with different parameters such as amplitude (40–80%), temperature (30–60 °C), and time (5–20 min). The effects of these parameters on the β-carotene, capsaicin, total phenolic content, and antioxidant activity of the extracts were investigated. Individual effects of each parameter and the interaction effects between them were found be significant. The optimal extraction condition was determined as 60% amplitude at 60 °C for 5 min using a full factorial design (p < 0.05). The UAE results were compared to 8 h of maceration, which is a conventional extraction method used here to confirm the suitability of the green extraction process presented. UAE was found to be more advantageous than maceration because it produced higher amounts of extract in a shorter time. It was also observed that hot pepper paste contained high amounts of phytochemicals.

Effect of chlorine dioxide in reduction of harmful microbes on fermented hot pepper paste.

In this study, the in vitro effects of chlorine dioxide (ClO2) in growth reduction against Candia glaebosa, Zygosaccharomyces bisporus, Saccharomycopsis capsularis and Pichia pastoris involving in deterioration of fermented hot pepper paste were studied to assess the applicability of chlorine dioxide to preparation of fermented hot pepper paste, and the concentration of ClO2 required for destruction of harmful microorganisms through the fumigation of fermented hot pepper paste was evaluated. ClO2 was treated by using ClO2 generator for 15min. C. glaebosa, Z. bisporus and S. capsularis were reduced by ClO2 concentration dependent and not detected by ClO2 over 10ppmV, whereas the P. pastoris was significantly perished by the treatment of ClO2 over 30ppmV. We suggest that the ClO2 fumigation in stages of the preparation, disintegration, and fermentation of the paste made of fermented hot pepper might be useful for control of harmful microbes therein.

Continuous ohmic heating system for the pasteurization of fermented red pepper paste

Abstract Ohmic heating (OH) is a processing in which heat is generated inside foods by the passage of electric current. This study aimed to determine the optimal conditions for pasteurizing the Gochujang Korean-style fermented food containing hot pepper paste using a continuous OH system. The effective conditions for OH involved three pairs of electrodes connected diagonally and excitation over the voltage range of 50–100 V. The selected conditions provided heating above 100 °C without scale buildup. A microbial inactivation with a 2 log reduction was achieved by the OH, with the processing time being shorter than for conventional heating (CH). OH was available for 57 cycles during 1 cycle of CH, and it could process 104.4 kilotonnes of product. The consistency index related to thickening properties was markedly higher for OH than for CH. This study has confirmed that continuous OH is suitable for the heat-based sterilization of highly viscous foods. Industrial relevance Ohmic heating (OH) is a food processing technique in which heat is generated inside food products by the passage of alternating electric current. This study aimed to determine the optimal conditions for pasteurizing the Gochujang Korean-style fermented food containing hot pepper paste using a self-designed continuous OH system. The effective conditions for OH involved three pairs of electrodes connected diagonally and excitation over the voltage range of 50–100 V. The selected conditions provided heating above 100 °C without scale buildup. The rapid and uniform OH produced a microbial inactivation effect of a 2 log reduction despite the shorter processing time than for batch-type conventional heating (CH). OH was available for 57 cycles during 1 cycle of CH, and it could process 104.4 kilotonnes of food products. And the continuous OH is suitable for the heat-based sterilization of highly viscous foods and could result in better energy efficiency and be suitable for implementation in industrial applications.

고추장 제육볶음 및 시금치나물 저작·연하 용이 노인식 개발

고추장 제육볶음 및 시금치나물 저작·연하 용이 노인식 개발

The study on development of easily chewable and swallowable foods for elderly.

BACKGROUND/OBJECTSWhen the functions involved in the ingestion of food occurs failure, not only loss of enjoyment of eating, it will be faced with protein-energy malnutrition. Dysmasesis and difficulty of swallowing occurs in various diseases, but it may be a major cause of aging, and elderly people with authoring and dysmasesis and difficulty of swallowing in the aging society is expected to increase rapidly.SUBJECTS/METHODSIn this study, we carried out a survey targeting nutritionists who work in elderly care facilities, and examined characteristics of offering of foods for elderly and the degree of demand of development of easily chewable and swallowable foods for the elderly who can crush foods and take that by their own tongues, and sometimes have difficulty in drinking water and tea.RESULTSIn elderly care facilities, it was found to provide a finely chopped food or ground food that was ground with water in a blender for elderly with dysmasesis. Elderly satisfaction of provided foods is appeared overall low. Results of investigating the applicability of foods for elderly and the reflection will of menus, were showed the highest response rate in a gelification method in molecular gastronomic science technics, and results of investigating the frequent food of the elderly; representative menu of beef, pork, white fish, anchovies and spinach, were showed Korean barbecue beef, hot pepper paste stir fried pork, pan fried white fish, stir fried anchovy, seasoned spinach were the highest offer frequency.CONCLUSIONSThis study will provide the fundamentals of the development of easily chewable and swallowable foods, gelification, for the elderly. The study will also illustrate that, in the elderly, food undergone gelification will reduce the risk of swallowing down to the wrong pipe and improve overall food preference.

Effect of the Addition of Antimicrobial Materials Before and After Aging on the Physicochemical Properties of Low-Salt Kochujang during Storage

To improve the shelf life of low-salt Kochujang, Korean hot pepper paste, antimicrobial materials were added at different times before and after aging. The kochujang was then packaged and stored at 30oC for 15 weeks, and changes in microbiological and physiochemical properties were evaluated. Hunter a- and bvalues decreased considerably during storage. The total color difference (△E) was greater in the ethanol-chitosan (EC) treatment than in the control and after pasteurization (A-P) treatment. Gas was produced until the seventh week of storage. The control and the A-P treatments produced more gas than the other treatments, and these had the largest number of yeasts and aerobic bacteria. The pH of the EC treatment was higher than that of the other treatments, and the A-P treatment had the highest level of titratable acidity. During storage, the oxidation-reduction potential was lower in the EC and ethanol-mustard-chitosan (EMC) treatments. The reducing sugar content decreased remarkably in the control and A-P treatments, with high production of ethanol. There was a significant change in the content of amino-type nitrogen in the control and A-P treatments, and the content of ammonia-type nitrogen was lowest in the EMC treatment. In the sensory test of kochujang, the ethanol-mustard (EM) and ethanol (E) treatments were significantly higher than the EC, control, and A-P treatments (p <0.05). EM or E alone was effective in extending the shelf life of kochujang when added before aging.

A simple and rapid chromatographic method to determine unauthorized basic colorants (rhodamine B, auramine O, and pararosaniline) in processed foods.

A simple and rapid high-performance liquid chromatography (HPLC) method to determine basic colorants such as pararosaniline (PA), auramine O (AO), and rhodamine B (RB) in various processed foods was developed. Linearity of the calibration curves ranged from 0.05 to 50 μg/mL for PA and 0.05–100 μg/mL for AO and RB. The detection and quantification limits (LOD and LOQ) of the basic colorants, which were evaluated as signal-to-noise ratios of 3 for LOD and 10 for LOQ, ranged from 0.0125 to 0.05 and 0.025 to 0.125 μg/g, respectively. The recoveries and relative standard deviations of three basic colorants in six processed foods, namely, chili sauce, curry paste, gochujang (hot pepper paste), tandoori chicken (roasted chicken prepared with yogurt and spices), powder soup, and shrimp powder ranged from 70.2% to 102.8% and 0.8% to 8.0%, respectively. The intraday precision of the recovery test ranged from 1.7% to 4.5%, whereas the interday precision ranged from 3.7% to 7.7%. The reported method has been successfully applied to basic colorant determination in various processed foods such as fat-based food matrices (curry paste and tandoori chicken), chili products (gochujang and chili sauce), and protein-based products (shrimp powder and powder soup). Thin layer chromatography and liquid chromatography/mass spectrometry methods for the determination of basic colorants in processed foods were also developed for rapid analysis and identification, respectively. These methods are very useful for monitoring unauthorized basic colorants in inspection centers or quarantine laboratories in many countries.

Mabolizable Energy Differences between Values Calculated Using Energy Conversion Factors and Actual Values Determined by Metabolic Study of Korean Starch Foods

This study was conducted to compare the metabolizable energies of Korean starch foods by an animal metabolic study with those calculated using well-known energy conversion factors. There were 12 experimental diets (that is, 7 Korean foods, 3 Western foods, and 2 control foods): barley, brown rice, laver-rolled rice, rice mixed with vegetables and meat, seafood noodle soup, rice cake soup, rice cake in hot pepper paste, pizza, hamburger, spaghetti, basal diet, and glucose. Each diet comprised 70% basal diet and 30% experimental food. After 3 d of adaptation, a metabolic trial was performed for 4 d. The apparent metabolizable energy of pizza, hamburger, spaghetti, and rice cake soup were significantly higher than that of the basal diet group (P < 0.05). For barley, brown rice, laver-rolled rice, rice mixed with vegetables and meat, and seafood noodle soup, the differences between the actual and calculated energies were 8.7%, 13.3%, 4.5%, 17.2%, and 4.1%, respectively, and the actual energy contents were lower than those calculated using the Atwater conversion factor. The results of this study show that the energy contents of Korean foods are significantly different from those calculated using the conversion factors based on the food composition. Therefore, because Korean starch foods are considered to be calorie-rich based on calculations, their energy contents can be accurately determined only by animal experiments.

고추장 추출물을 급여한 Sprague-Dawley-Rat에서의 혈중지질 농도의 변화 양상

오늘날 현대인들의 식생활방식 중 과다한 열량의 영양소 섭취로 인하여 초래되는 비만의 유발 원인 중의 하나로 알려진 고지혈증(hyperlipidemia)에 대한 예방효과가 있는 것으로 알려진 전통방식으로 제조된 고추장의 생리활성 기능성 효과를 분석하고자 하였다. 이 연구에서는 실험동물로서 Sprague-Dawley(SD)-Rat에 대해서 고추장 추출물의 건강증진 효과에 대해서 실험동물을 사용하여 직접 확인하고 시도하였다. 실험군은 실험동물용 일반사료만을 먹인 음성대조군 그룹(N-group)과 일반사료와 고추장 추출물을 동시에 먹인 시험그룹(K-group) 그리고 양성대조군으로 고콜레스테롤 사료만을 먹인 그룹(H-group)으로 구분하여 5주간 사육하면서 건강증진효과의 발현에 대해서 분석하였다. 3그룹의 실험동물을 5주간의 사육 후 해부했을 때 H-group의 모든 동물(100%)에서 공통적으로 심한 지방간(fatty liver) 소견이 관찰되었으나, N-group이나 K-group의 어떠한 동물에서도 지방간 소견은 관찰되지 않았다. 한편, 실험동물의 혈장성분에 대한 혈액생화학적 성적의 비교에서는 고지혈증의 예방에 유익한 성분으로 알려진 HDL의 경우, 고추장 추출물 투여 그룹(<TEX>$25{\pm}8.43mg/d{\ell}$</TEX>)은 H-group(<TEX>$22.6{\pm}4.16$</TEX>) 보다 다소간 상승된 수치를 보였으나, 특히 고지혈증을 악화시키는 원인으로 알려진 LDL 경우에는 H-group (<TEX>$55.8{\pm}44.8mg/d{\ell}$</TEX>)이 고추장 추출물 투여 그룹(<TEX>$8.6{\pm}1.52mg/d{\ell}$</TEX>)과 음성대조군인 N-group(<TEX>$9.8{\pm}2.39$</TEX>)의 성적보다도 유의적으로 높은 수치를 나타냈다. 결과적으로 이 연구에서 SD-Rat에 투여했던 고추장 추출물은 실험동물에서 건강기능 개선효과의 하나인 저지방혈증 효과를 발현한 것으로 사료되었다. The present study was investigated to evaluate on the health improving effect of Kochujang (Fermented Korean hot pepper paste), which was famous as Korean traditional healthy food among foreigners as it was served together with Bibimbap. For comparison, observation was made on the experimental animals (Sprague-Dawley rat) as breeding during 5 weeks, which were divided three groups as into the control groups (N-group) fed with normal feed only and high cholesterol feed only (H-group) and the K-group with combined diet of normal feed and Kochujang extracts (Water soluble complex materials). The most outstanding result was found as the definite fatty liver lesions found from all (100%) of the rats of the H-group at the abdominal opening examination. On the other hand, there was any finding on fatty liver lesions in the N-group as well as the K-group. Therefore, it was more than enough to identify the hypolipidemic effect by visual finding only. Furthermore, from the results of blood plasma analysis from SD-rats fed with Kochujang extract (K-group), more prominent differential findings were found, the value of HDL-cholesterol, which was good for preventing the arteriosclerosis, was more or less higher than that of H-groups. But the level of LDL-cholesterol, which was one of the hazardous agents of hyperlipidemia and arteriosclerosis, was more significantly reduced to the level even lower than that of N-group, based on the statistical analysis, in especial. According to the present results, we could find that the unidentified Korean traditional Kochujang-derived complex components had expressed both the positive health improving effects and hypolipidemic effects on the SD-rat.

『주식시의(酒食是儀)』에 기록된 조선후기 음식

In this study, the Korean cookbook, Jusiksiui, which was published in the late 1800s, was investigated. The results revealed that Jusiksiui contained more than 100 foods. Specifically, 12 staple foods were foods recorded including five types of porridge, three types of noodles, and four kinds of dumplings. Moreover, 49 side dishes were present, among which Jjim (steamed food) was most common, being recorded ten times. Additionally, seven types of Jeon (pancake) & Gui (roasted food) and Kimchi & Jangajji (pickled vegetables), four kinds of soup and Jeongol (stew), stir-fry, Sukyuk (boiled beef), and three types of Sukchae and Sashimi were found. Moreover, 14 recipes for rice cakes, two recipes for Korean cookies and three recipes for drinks were found. Seven recipes for wine, including plain rice wine, medicated wine and flavored wine, were also found. Finally, four different soy sauces Jibjang (a kind of soy sauce paste), hot pepper paste, Cheonggukjang (fast-fermented been paste), and Jeupjihi and roasting hot pepper paste were observed.

Effects of Flavorings, Storage Conditions, and Storage Time on Survival of Staphylococcus aureus in Sürk Cheese

The objectives of this study were to determine the cumulative effects of flavorings (chili pepper, thyme, mint, cumin, nutmeg, allspice, clove, cinnamon, black pepper, salt, and hot red pepper paste), storage conditions, and storage time on the survival of Staphylococcus aureus in Sürk cheese and to monitor the associated chemical changes. Sürk cheese, a traditional Turkish cheese, was produced by heating diluted nonfat yogurt and adding flavorings to the resultant acid-heat curd. The cheese was later inoculated with S. aureus, shaped conically, and stored aerobically for mold growth and anaerobically in olive oil for 30 days at room temperature. The moisture content of aerobically stored cheese decreased over time and led to increases in total solids, salt, salt-in-moisture, and ash content during ripening (P < 0.05). The presence or absence of the flavorings had no significant effect, whereas storage conditions and storage duration decreased the survival of S. aureus (P < 0.05).

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

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.

Effects of production techniques on the quality of hot pepper paste

The hot pepper pastes were produced by various production techniques (traditional, open pan and vacuum). They were stored at 37 °C for 46 days. The pH values, acidity, brown pigment formation, aerobic plate count (APC), and mold and yeast counts were determined during the storage periods. pH value of fresh hot pepper was about 5.20, and pH values were ranged between 4.08 and 4.56 after processing. Generally, pH values decreased ( P<0.05) during the first 14 days of the storage in pastes produced by open pan and vacuum techniques and then increased ( P<0.05). pH values of paste produced by traditional technique were lower ( P<0.05) than the pastes produced by open pan and vacuum techniques, however, acidities of hot pepper pastes produced by traditional technique were higher ( P<0.05) than the other techniques. Addition of 5% salt into pastes decreased ( P<0.05) the pH values and prevented pH values increasing during the storage periods, but did not change ( P>0.05) the acidity. Brown pigment formation in pastes increased ( P<0.05) during the storage period. APC and mold and yeast counts of hot pepper pastes decreased gradually ( P<0.05) during the storage periods. Traditionally produced hot pepper had a higher ( P<0.05) APC number than the other two production techniques. Traditionally produced hot pepper paste was found to be best with respect to flavor scores. Color scores of paste produced by vacuum techniques were found to be more acceptable than the other techniques.