The impact of different packaging methods on physicochemical properties of yellow curry pastes products during storage period

Research Centre for Food Technology and Processing, National Research, and Innovation Agency (BRIN), Gunungkidul, Yogyakarta 55861, Indonesia

^* Corresponding author: maha012@brin.go.id

Abstract

The eventual quality of yellow curry paste packaging is influenced by the packaging method and materials. The presents study assessed the effect of packaging methods on yellow curry paste samples packed in polypropylene and multilayer packages. Yellow curry pastes samples (40-50℃, 150 g) packed in zipper pouch polypropylene, sealed multilayer non vacuum and vacuumed multilayer then stored at 30 ℃ for 35 days. Moisture content, water activity, pH and color were measured weekly for 35 days. The physicochemical of the yellow curry paste samples were significantly (p<0.05) affected by the interaction of packaging methods and storage period. The increase of moisture content in all packaging methods occurred on the 7th day with a range of 36.39-53.81%. The moisture content trends showed that both vacuum and non-vacuum multilayers were able to maintain moisture content changes after 7th day for 35 days storage period. The pH values of yellow curry paste samples for 35 days ranged from 4.96 to 5.19, 4.97 to 5.19 and 4.96 to 5.10 in zipper pouch polypropylene, sealed multilayer non-vacuum and vacuumed multilayer respectively. The pH trends obtained for all method packaging increased on the 7th day could be due to the oxidation process. The highest aw 0.80 was recorded from vacuumed multilayer packaging on 35 days. The lowest aw 0.69 was recorded for samples stored for 28 days packed in zipper pouch polypropylene. A significant difference color (L* a* b*) on 0- and 35-days storage was shown in the yellow curry paste sample packed in polypropylene. Multilayer material with a vacuum method can be recommended for packaging yellow curry paste based on moisture content, water activity, pH, and color parameters.