Acidification and Pasteurization Affect Quality and Storage Characteristics of Low-Salt Southern Thai Sour Curry Paste
This study aimed to evaluate the effectiveness of acidification and pasteurization (92 C; core temperature > 85 C for 15 (ALSPH-15), 25 (ALSPH-25), and 35 (ALSPH-15) min) in extending the shelf life of low-salt southern Thai sour curry paste.The quality and acceptability of all samples were compared.The samples did not differ in moisture content, water activity, a * value, and total difference in color (E * ).ALSPH
Authors
- Tran Hong Quan (ORCID: https://orcid.org/0000-0002-6807-6867)
- Sureeporn Kangsanant
- Pornchai Puttarak
- Kasidate Chantakun (ORCID: https://orcid.org/0009-0003-3263-477X)
- Pensiri Kaewthong (ORCID: https://orcid.org/0000-0001-7914-248X)
- Tanyamon Petcharat (ORCID: https://orcid.org/0000-0003-2791-1288)
- Pochanart Kanjan (ORCID: https://orcid.org/0000-0003-0456-8544)
- Thitimaporn Srirak
Publication Details
- Journal
- ES Food & Agroforestry
- Published
- 2025-01-01
- DOI
- https://doi.org/10.30919/faf1523
- Primary Topic
- Freezing and Crystallization Processes
- Type
- article
- Field-Weighted Citation Impact
- 0.00