Preservation of sweet red pepper paste quality: effect of packing material, ozone gas and protective agent use

AŞKIN UZEL, Ruhan

doi:10.1590/1678-457X.13917

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Research Paper • Food Sci. Technol 38 (4) • Oct-Dec 2018 • https://doi.org/10.1590/1678-457X.13917 copy

Preservation of sweet red pepper paste quality: effect of packing material, ozone gas and protective agent use

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

Unlike conventional methods, sweet red pepper paste was produced by various techniques in assistance of various starter cultures. Products were stored at 37 °C for 60 days. Salinity, acidity, color change, invert sugar, brown pigment formation parameters were determined during storage period. Microbiological, statistical and sensory evaluation methods were also applied and the effects of Polyethylene Terephthalate (PET) and Polypropylene (PP) at different filling temperatures with and without protective agents were investigated. E. coli was not detected at any production stage. Samples treated with protective agents at higher temperature was found to be best with respect to panelists’ flavor and color quality scores in PP support as a result of deterioration has occurred in samples with PET material. The results provide a basis for increasing active components and functional activity in pepper paste production by controlling packing material and ozone gas release considering chemical and sensory properties.

Keywords:
ozone treatment; parameter; pepper paste; polyethylene terephthalate (PET); polypropylene (PP)

Time (days)	Temp. (°C)	Aerobic Plate Count (APC)
Time (days)	Temp. (°C)	With PET	With PP	With PET	With PP	With PET	With PP	With PET	With PP
Raw Material	50	3x10⁴	3x10⁴	2x10³	2x10³	2x10⁴	1x10⁴	0	0
	60	3x10⁴	3x10⁴	2x10³	2x10³	2x10⁴	1x10⁴	0	0
	85	3x10⁴	3x10⁴	2x10³	2x10³	2x10⁴	1x10⁴	0	0
0	50	0	0	0	0	0	0	0	0
	60	0	0	0	0	0	0	0	0
	85	0	0	0	0	0	0	0	0
15	50	58.00	58.46	26.00	25.78	8.55	8.21	0	0
	60	46.76	46.84	22.75	22.37	5.99	6.21	0	0
	85	43.27	43.00	12.44	12.45	3.55	3.75	0	0
30	50	47.83	47.05	36.77	37.03	14.33	14.90	0	0
	60	67.00	67.12	33.87	33.18	12.67	12.55	0	0
	85	42.34	42.58	10.98	11.00	10.56	10.44	0	0
45	50	71.66	71.35	57.16	58.00	28.55	28.00	0	0
	60	39.47	38.98	34.16	34.00	22.00	21.66	0	0
	85	22.56	22.75	8.77	8.90	16.66	16.00	0	0
60	50	82.26	82.00	100.69	100.54	42.67	42.80	0	0
	60	25.88	25.26	77.33	78.90	33.55	33.58	0	0
	85	11.00	10.97	56.76	56.13	22.10	21.57	0	0

Time (days)	Temp. (°C)	Aerobic Plate Count (APC)		Mold-Yeast Count		Lactic Acid Bacteria Count		E. coli Count
Time (days)	Temp. (°C)	With PET	With PP	With PET	With PP	With PET	With PP	With PET	With PP
Raw Material	50	3x10⁴	3x10⁴	2x10³	2x10³	1x10⁴	1x10⁴	0	0
	60	2x10⁴	2x10⁴	2x10³	2x10³	1x10⁴	1x10⁴	0	0
	85	2x10³	2x10³	2x10³	2x10³	1x10⁴	1x10⁴	0	0
0	50	0	0	0	0	0	0	0	0
	60	0	0	0	0	0	0	0	0
	85	0	0	0	0	0	0	0	0
15	50	0	0	0	0	0	0	0	0
	60	0	0	0	0	0	0	0	0
	85	0	0	0	0	0	0	0	0
30	50	0	0	0	0	0	0	0	0
	60	0	0	0	0	0	0	0	0
	85	0	0	0	0	0	0	0	0
45	50	0	0	0	0	0	0	0	0
	60	0	0	0	0	0	0	0	0
	85	0	0	0	0	0	0	0	0
60	50	0	0	0	0	0	0	0	0
	60	0	0	0	0	0	0	0	0
	85	0	0	0	0	0	0	0	0

Time (days)	Temp. (°C)	pH Values		Total Acidity (%)		Invert Sugar (%)		Brown Pigment (number/grams)
Time (days)	Temp. (°C)	Without P.A.^* * P. A.: 0.2% concentrated protective agent (equal proportions of Na-Benzoate and K-Sorbate).	With P.A.	Without P.A.	With P.A.	Without P.A.	With P.A.	Without P.A.	With P.A.
Raw Material	50	5.42	5.38	0.25	0.36	3.00	2.5	2	2
Raw Material	60	5.42	5.38	0.25	0.36	3.00	2.5	2	2
0	50	4.42	4.33	0.65	0.95	16.01	14.13	1	1
0	60	4.43	4.33	0.66	0.96	15.96	14.17	2	2
15	50	4.35	4.30	0.67	0.98	16.15	14.13	1	2
15	60	4.42	4.31	0.68	0.96	16.00	14.05	1	1
30	50	4.36	4.33	0.69	0.98	16.00	14.08	1	1
30	60	4.37	4.31	0.69	0.95	15.98	14.02	2	1
45	50	4.41	4.31	0.68	0.96	15.93	14.12	2	2
45	60	4.44	4.32	0.68	0.97	16.05	14.05	2	1
60	50	4.35	4.32	0.68	0.97	16.05	14.17	2	1
60	60	4.41	4.31	0.69	0.98	16.05	14.08	2	1

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[1] *Corresponding author: ruhan.uzel@yasar.edu.tr