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

Abstract

Unlike conventional methods sweet red pepper paste was produced by various techniques in assistance of various starter cultures. Products were stored at 37 degrees 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.