Extension of the Shelf Life of Rice Field Crab Chili Paste Using Hurdle Technology

Chanchana  Siripanwattana; Jarinee Santijayabhorn; Panrapee  Iamtaweejaroen; Prisna Pianjing

Authors

Chanchana Siripanwattana Innovation Technology for Food Entrepreneur, School of Culinary Arts, Suan Dusit University, Bangkok, 10700 Thailand
Jarinee Santijayabhorn 4 Soi Nonthaburi 22-6, Bang Kraso Subdistrict, Amphur Mueang, Nonthaburi Province, 11000 Thailand
Panrapee Iamtaweejaroen Innovation Technology for Food Entrepreneur, School of Culinary Arts, Suan Dusit University, Bangkok, 10700 Thailand
Prisna Pianjing Community Public Health Program, College of Allied Health Science, Suan Sunandha Rajabhat University, Samut Songkhram, 75000 Thailand

Keywords:

Extension, Rice field crab chili paste, Hurdle technology, Shelf life

Abstract

Rice field crab chili paste is a traditional Thai condiment known for its rich flavor and cultural significance. However, its high moisture content and susceptibility to microbial contamination limits its shelf life and market potential. This study aimed to extend the shelf life of rice field crab chili paste using hurdle technology, focusing on reducing water activity (a_w), adjusting pH, and incorporating food-grade preservatives. Various formulations were tested, including addition of humectants (glycerol) and preservatives (sodium benzoate). Physicochemical properties (pH, a_w) and microbiological safety (Total Plate Count, pathogen detection), were analyzed. The original-recipe rice field crab chili paste had a high pH (4.75±0.10) and high free water (a_w) level (0.93±0.03). It had a shelf life of 5 days at room temperature and 141 days under refrigerated conditions (5°C). From the 6^thday of storage at room temperature, the Total Plate Count (TPC) was found to have exceeded the standard (>1×10⁴ CFU/g). The addition of 3% and 6% glycerol to the chili paste extended its room-temperature shelf life to 7 days and its refrigerated shelf life to 169 days with the average pH 4.11±0.02 and 4.10±0.00 respectively and the average a_w at 0.77±0.03 and 0.77±0.01 respectively. Adding sodium benzoate under pH 4.10 revealed that the average a_w of the chili pastes with sodium benzoate 250 and 500 ppm were 0.75±0.25 and 0.76±0.26 respectively. This method extended the shelf life of chili paste under room temperature conditions to 31 days. ANOVA testing confirmed significant differences in microbial stability, and the effectiveness of glycerol and preservative use. The results of this study found that hurdle technology effectively extended the shelf life of rice field crab chili paste while maintaining product safety and quality. Sodium benzoate proved most effective for long-term storage, whereas glycerol-based formulations benefited from refrigeration. These findings provide practical insights for small-scale producers aiming to improve product stability and marketability.

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