The Heating Time and Storage Temperature on Quality and Shelf-Life Extension of Golek Curry Paste
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Abstract
This research aimed to study heating time (15, 30 min) and storage temperature (4, 27 ºC) on shelf-life of Golek curry paste. The change of physical, chemical, microbiological properties and sensory acceptance test were recorded during storage. The results showed that heating time, storage temperature and storage time have an effect on pH value (p<0.05). The lightness and yellowness of the curry paste increased as the heating time increased (p<0.05). As the storage time increased, yellowness of the curry paste was increased, whereas redness of the curry paste was decreased (p<0.05). The redness of curry pastes at the room temperature storage decreased more than the storage at 4 ºC (p<0.05). However, water activity and sensory acceptance score of the curry paste were not affected by heating time, storage temperature and storage time (p≥0.05). The amount of total viable microorganism, yeast and mold were reduced at range 0.5-1.5 log CFU/g in heat treatments. Golek curry pastes were heated for 15 and 30 min that can be stored at room temperature for 3 and 4 weeks, respectively, and more than 5 weeks for storage temperature 4 ºC.
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