Work

Acidification and Pasteurization Affect Quality and Storage Characteristics of Low-Salt Southern Thai Sour Curry Paste

Year: 2025

Type: article

Abstract: 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

Source: ES Food & Agroforestry

DOI: 10.30919/faf1523