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Journal of Food, Agriculture & Environment Vol.10 (2): 241-246. 2012

www.world-food.net

Industrial production of traditional red pepper paste and prevention of spoilage during
storage
Hakan Kuleaan * and Mehmet Okur
Department of Food Engineering, Faculty of Engineering and Architecture, Sleyman Demirel University, Isparta 32260, Turkey.
*e-mail:hakankuleasan@sdu.edu.tr, hkuleasan@yahoo.com.
Received 17 January 2012, accepted 15 April 2012.

Abstract
Pepper paste is a traditional fermented product consumed in many countries. In traditional way mashed fresh fruits of Capsicum annuum are subjected
to spontaneous fermentation and preserved by addition of high amounts of salt and boiling. Recently, inadequate amounts of traditionally produced pepper
paste and consumer demand towards more hygienic products makes the industrial production of pepper paste inevitable. Industrial production of red
pepper paste is dependent on some major factors: initial microflora, thermal processes, pH, total soluble solids, addition of salt and chemical preservatives.
This study determined the effect of microorganisms, salt (0 and 1 g kg-1) and Na-benzoate (1 g kg-1) on the spoilage of semi and fully processed pepper
pastes during storage. In addition to fresh pepper analysis, 7 experimental groups were produced by using various combinations of salt, Na-benzoate
and four levels of total soluble solids (27 to 36 oBrix). Evaporation and pasteurization processes caused about 5 log CFU/g reduction in the number
of initial bacteria (p0.05). After first evaporation step low solid content (27 to 30 oBrix) samples without salt were spoiled by microorganisms during
storage. Samples with high solid content (33 to 36 oBrix), salt and Na-benzoate were maintained their quality. In all of the experimental groups Nabenzoate inhibited the activity of yeasts and moulds. However, its inhibitory effect on bacterial species was limited. The color change and the effect
of various factors on color were also determined. The color of pepper pastes was not affected by Na-benzoate but addition of salt and the amount
of soluble solids had a darkening effect. The pH change in pepper paste is dependent on development of lactic acid bacteria. Lactic acid, salt, solid
content and heat processes like pasteurization are important factors on the quality of semi and fully processed pepper paste during storage.
Key words: Pepper paste, Capsicum annuum, traditional product, salt, Na-benzoate, semi-processed product.

Introduction
Red pepper paste is a widely used traditional food produced from
red pepper fruits in Turkey for long years. Production of
fermented or non-fermented red pepper paste is also very
common in China, Mexico, Korea and some other countries 1.
Pepper paste is added into variety of dishes for coloring and as a
flavor ingredient. Other than its use as an ingredient studies
showed that fermented pepper paste has also beneficial effects
on human health such as anti-diabetic effects 2. Generally hot or
sweet varieties of Capsicum annuum are used in traditional red
pepper paste production. C. annuum variety was first to be
introduced worldwide, originating from Mexico 3. Today China and
Turkey are the worlds largest producers of Capsicum species 4.
The aroma and color of traditional fermented pepper paste is
developed by cooking process and spontaneous growth of
microorganisms naturally found on pepper fruits. In traditional
way, solar drying process is another method, which is used as an
alternative to cooking process. The evaporation process of the
puree results in obtaining the desired total soluble solids and
improves rheological property 5. Reduced water activity, salt and
lactic acid produced as a result of microbial activity are important
factors which prevent pepper paste from spoilage. Preservation
of vegetables by spontaneous fermentations driven by bacteria
or yeasts is a natural and long time used method for manufacture
of various products. Those fermentations also play an important
role in maintaining safety, nutritional, sensory and shelf-life
Journal of Food, Agriculture & Environment, Vol.10 (2), April 2012

properties of such products 6-8 . Spontaneous lactic acid

fermentations in vegetable products are mostly characterized
by activity of hetero-homo fermentative lactic acid bacteria and
sometimes accompanied by yeasts.
In spontaneous fermentations some factors like pH or high
number of vagrant bacteria may prevent the formation of a suitable
environment for lactic acid bacteria to become dominant in the
product. In such conditions lactic acid bacteria cannot develop
expected aroma and taste or prevent spoilage. Besides bacterial
species causing spoilage are generally brought to the product on
pepper fruits and sometimes may be pathogenic. This problem
becomes more important when longer storage periods are applied
to semi-processed pepper paste stored in plastic bins.
Recently the amount of pepper paste produced by traditional
method is not sufficient to meet consumption. Therefore, industrial
production of this traditional product has become more important.
Changes in food safety regulations and consumer request towards
more hygienic products are other reasons for industrial production
of this product.
The harvest season of fresh peppers lasts about four months.
Thus, vast amount of fresh pepper fruits were brought to factory
in a short period of time. Pepper fruits in this case are not fully
processed to regular pepper paste (36 oBrix), instead they are
converted into a low oBrix (27 oBrix) semi-product and kept for
off-season processing. After fresh pepper season ends, stored
241

semi-products are taken back to the processing line and further

processed to regular pepper paste. Inadequate application of
thermal processes or low amounts of salt and/or preservatives
causes microbial spoilage of semi-processed pepper paste during
storage. Undesired microbial activity either causes spoilage or
the product becomes a threat for the consumer. Such drawbacks
become more important in the industrial production of traditional
pepper paste. Spoilage of the product during storage can be
prevented by either adequate thermal process or addition of
preservatives.
Although current standardization of red pepper paste in terms
of international regulations is lacking, pepper paste samples in
this study were produced in accordance with the existing Codex
Alimentarius standards for processed fruits and vegetables 9. The
purpose of this study was to determine microbial status of fully
and semi-processed pepper paste with or without addition of salt
and sodium benzoate during storage. In addition, the effect of
salt, sodium benzoate and storage on color, pH and total soluble
solids were also determined.
Materials and Methods
Fresh fruit analyses: Red pepper fruits used in the study were
taken from three separate batches grown in various plantations
located at different regions (2008 season). Before the application
of any process, randomly taken fruit samples were collected for
color determination and enumeration of initial microflora. Then
the peppers were taken to the industrial process line.
Characterization of industrial production steps: Red pepper
paste used in the study was manufactured in the plant of nc
Pepper Paste Industry (Acemolu Inc., zmir/Turkey). Production
scheme of industrial red pepper paste is presented in Fig. 1. Paste
samples from each step of production line were taken and
evaluated for total numbers of aerobic bacteria, yeast, molds,
lactic acid bacteria, enterobacteria and Staphylococcus aureus.
In addition to microbial enumeration, color values, soluble solids
(oBrix) and acidity (pH) of the samples were also determined.
Treatment groups: Paste samples in the study were taken from
mixture of three separate production batches. After production
of semi-processed and regular pastes were completed, seven

Red Pepper
Fruits

First
Evaporation
(65oC, 27 Bx)

Salt Addition
(% 10, 33 Bx)

Washing

Breaking

Seed
Removal
Pepper Mash

Second
Evaporation
(65oC, 36 Bx)
and Additives

Pasteurization
(80oC)
(15 min)

Storage
(6 months)

Plastic
Bins

Na-benzoate
and Citric acid

Filling

Pre-Heating
(65 oC)

Figure 1. Production steps of industrial pepper paste

manufacturing.

242

experimental groups were formed. The amount of salt, Na-benzoate

and citric acid were 100, 1 and 5 g kg-1, respectively. Addition of
100 g kg-1 salt caused a 3% increase on the oBrix of paste samples.
The groups formed as follows: semi-processed product without
additives (Group A, 27 oBrix), semi-processed product with salt
(Group B, 30 oBrix), semi-processed product with NaCl and Nabenzoate (Group C, 30 oBrix), regular product without additives
(Group D, 33 oBrix), regular product with salt (Group E, 36 oBrix),
regular product with salt and Na-benzoate (Group F, 36 oBrix) and
regular product with salt, Na-benzoate and citric acid (Group G, 36
o
Brix).
Microbial enumeration: The same microbial enumeration
methods were applied for both pepper fruits and paste samples.
Twenty five g fresh pepper fruit or pepper paste was added into
225 ml PBS (1 g l-1, phosphate buffered saline) solution and
homogenized (Pro-Scientific, USA) at 10,000 rpm for 30 s. After
homogenization, samples were serially diluted in sterile peptone
water (1 g l-1). Finally, dilutions were plated on proper media plates
in triplicate. Plate count agar (PCA, Merck, Germany) was used
for the determination of aerobic bacteria. The plates were incubated
at 30oC for 24-48 h 10, 11. For the enumeration of bacterial spores,
sample tubes were pasteurized in 80oC water bath for 10 min. After
heat treatment the samples were plated on PCA plates. Yeasts and
moulds were counted on Malt Extract Agar (MEA, Merck,
Germany). The pH of MEA plates was adjusted to 3.5 with lactic
acid and 50 mg/l chloramphenicol antibiotic was added to suppress
undesired bacterial growth. PDA plates were incubated at 25oC
for 48-72 h 12, 13. Lactic acid bacteria in the samples were counted
on MRS agar (De Man, Rogosa and Sharpe). MRS plates were
incubated at 30oC for 48 h. Violet Red Bile Agar (VRBA, Merck,
Germany) was used for enumerating enterobacteria and Baird
Parker Agar (BPA, Merck, Germany) supplemented with tellurite
egg yolk emulsion was used for S. aureus. Both plates were
incubated at 37oC for 24 h. Bacterial spores were counted by MEA
plating after dilution tubes were pasteurized at 80oC water bath for
10 min.
Determination of color, pH and total soluble solids: Beginning
with the fresh fruit samples the color change of pepper paste
was measured at each step of production and during storage. The
effect of salt and other additives on the color was determined as
well.
The color of the samples was determined by a chromameter
(Minolta CR-400, Japan) according to Hunters Lab scale. The
equipment uses an internal Xenon light source, and is calibrated
against a white plate supplied by the manufacturer. Color
measurement was based on three-color coordinates, in terms of
Hunter L (indicates the level of illumination), a (redness and
greenness) and b (yellowness and blueness) 14. After Lab values
were determined, hue angle (ho) for each sample was also calculated
as arctan b/a 15-17. All color values represent the average of three
measurements. Color change of stored products were monitored
during 6 months of storage.
The pH of each samples was measured directly using a SenTix-41
(WTW Germany) polymer electrode on a pH meter (WTW,
Germany) that was calibrated before use on each sampling day
by using pH 4 and pH 7 buffer solutions (Fisher scientific, USA).
The oBrix of the samples was measured before and after each
Journal of Food, Agriculture & Environment, Vol.10 (2), April 2012

application with a refractometer (Atago, USA). The samples were

stored at room temperature for 6 months. All microbial and physical
analyses were carried out at the beginning and repeated monthly.
Statistical analysis: One-way analysis of variance was used for
the evaluation of microbiological and physicochemical data.
Statistical analysis was performed using the Minitab 15
Statistical Software (Minitab Inc. USA). The microbial response
variables were first subjected to log transformation and then were
analysed. For all comparisons, significance was defined at p0.05.
Results and Discussion
Initial microflora of fresh peppers was determined as well as
their number at each step of pepper paste processing. The number
of microorganisms belonging to various groups determined along
the process line is presented in Table 1. As it can be seen fresh
fruits were contaminated by high number of mesophilic aerobic
bacteria, lactic acid bacteria, yeasts and molds. There was not any
significant difference in the number of microorganisms counted
on fresh fruits grown in different locations. The average number
of aerobic bacteria on fresh fruits was 7.42 Log 10 CFU/g. The
main purpose of pre-heating step is destruction of pectin degrading
enzymes such as pectin methylesterase and polygalacturonase
to maintain viscosity of the product 18. Thus, pre-heating treatment
caused a very limited decrease in the number of microorganisms
except enterobacteria (Table 1). First-stage evaporation is an
important step in pepper paste process because during high season
semi-processed paste is filled into plastic bins and stored right
after this step. The number of surviving microorganisms and spores
after preliminary evaporation determines the microbial faith and
quality of stored product. The total number of bacteria after first
evaporation step was 4.45 Log CFU/g while the number of bacterial
spores was 3.81 Log CFU/g showing that most of the vegetative
bacterial cells were destroyed by heat treatment but it was not the
spores. The number of all microorganisms in the pepper paste
was significantly (p<0.05) affected by heat application steps during
processing. Former studies also showed that total numbers of
aerobic bacteria and lactic acid bacteria at the beginning of the
process varied from 7.60 to 5.96 log CFU/g, respectively 8, 19-20.
After first stage evaporation, a drastic decrease was determined
in the number of non-spore formers like coliforms and S. aureus.
Although lactic acid bacteria are also non-spore forming bacteria
the number of lactic acid bacteria after pateurization step was
2.20 log CFU/g. When resistance of vegetative cells from
different bacterial species are compared lactic acid bacteria are
relatively more resistant to heat than some other non-spore forming
bacteria. Besides, granulous nature of traditional pepper paste
forms a structure of matrices, which prevents microorganisms from

lethal effect of heat. Some diminutive pockets of air prevent the

heat from being transferred through the food matrix. This finding
is also confirmed by other researchers. Di Cagno et al. 8 determined
that L. plantarum-PE21 could survive as much as 4.620.52 log
CFU/g after fermented pepper mash was held at 85C for 15 min.
Staack et al. 21 also determined that the number of surviving lactic
acid bacteria after drying process was 4.90 log CFU/g. Microbial
enumeration results also showed that pasteurization alone is not
enough for absolute inactivation of microorganisms in viscous
and granuled products like pepper paste. The number of bacterial
spores after pasteurization was 2.62 log CFU/g. Spore forming
bacterial species like Bacillus spp. and fungal spores require
higher temperatures. However, in such products, application of
higher temperatures during process limits the manufacturers
causing problems related to the color of the product.
After microbial analyses of the process line were completed,
microbial enumeration of experimental groups was done during
6 months. The number of microorganisms left in the product
after primary pasteurization step plays a key role in development
of the aroma as well as the shelf life of the product. Since the
pepper paste is held at room temperatures on market shelves,
surviving microorganisms may continue to grow and cause
spoilage. Nevertheless pasteurization process without salt or
additives was not enough for the destruction of microorganisms.
In Table 2, the changes in microbial counts during 6 months of
storage at room temperature are presented.
Enumeration results showed that the number of
microorganisms increased to excess levels in low and high oBrix
samples without salt. In those samples a vast amount of gas
production was observed. Some of the containers had leaks
because of the pressure inside which caused by strong microbial
activity. When, salt was added into low and high oBrix samples,
microbial activity during storage decreased significantly but not
inhibited. Jasim et al. 22 also determined that paste samples with
80 g/kg salt contained between 100 to 700 CFU/g aerobic bacteria
after pasteurization at 80oC for 15 min. The results also showed
lactic acid bacteria and some other bacterial species were not
affected by salt in used amounts showing that salt alone is not
enough for long-term storage of semi-product.
Lowered water activity, addition of salt, and Na-benzoate
caused a significant decrease in the number of all
microorganisms. In all of the samples without Na-benzoate, lactic
acid produced by lactic acid bacteria decreased the pH and
supported the activity of yeast and molds. Addition of Nabenzoate prevented the activity of those eukaryotic
microorganisms. After six months of storage the number of yeast
and molds decreased to low levels when salt and Na-benzoate
were used together. Although the number of lactic acid bacteria

Table 1. The changes in the number of microoganisms during pepper paste processing.
Process Step
Fresh Fruits
After Washing
Pepper Mash
Pre-Heater (65 C)
First Stage Evaporation
Primary Evaporation
Pasteurization
a-e

TMAB

Yeast and Molds

LAB

7.420.35a
6.230.06b
6.220.08b
5.590.19b
4.450.08c
3.520.10d
2.780.16e

6.600.39a
5.390.49b
5.200.13b
4.060.06c
4.26 0.16c
3.140.09d
2.770.07d

5.770.13a
5.580.51a
5.850.09a
4.420.48b
4.20 0.31b
3.320.28c
2.200.17d

Enteric
bacteria
3.440.18a
3.320.08a
3.300.15a
0.771.33b
0.000.00c
0.000.00c
0.000.00c

S. aureus
3.400.25a
3.310.07a
3.220.10a
2.590.11b
0.671.15c
0.000.00c
0.000.00c

Bacterial
spores
4.060.69 a
3.180.13 b
3.530.35 a
3.630.51 a
3.810.16 a
3.200.07 b
2.620.33 c

Within a variable and column means sharing the same letter did not differ significantly at p0.05.

Journal of Food, Agriculture & Environment, Vol.10 (2), April 2012

243

Table 2. The changes in the number of microorganisms during storage of pepper

paste samples.

However, its bactericidal activity is quite limited.

Since Na-benzoate is also more effective at low pH,
increasing levels of lactic acid produced by lactic
Storage
Enteric
TMAB
Yeast and molds
LAB
(months)
bacteria
acid bacteria supported its inhibitory activity on
0
3.520.10 a
3.140.09 a
3.320.28 a
0
fungi. At the end of storage the yeasts and molds
1
3.840.11 ab
4.280.11 bc
4.630.04 b
0
were totally inhibited.
2
4.350.53 b
4.700.11 c
5.020.03 c
0
Group A
The color changes of fresh peppers during
3
5.700.13
c
4.860.16
cd
5.250.03
c
0
27 oBrix
processing and stored paste samples are presented
4
5.940.03 cd
5.440.44 d
6.910.02 d
0
5
6.310.13 de
6.220.06 e
7.480.08 e
0
in Table 3. Color development is an important
6
6.700.17 e
6.470.25 e
7.830.05 e
0
criterion for pepper paste. Darker colored
0
3.520.10 a
3.140.09 a
3.320.28 a
0
products are more preferred by most consumers
1
3.740.06 a
3.380.11 b
3.580.11 a
0
because the darker color is regarded as a sign of
Group B
2
4.350.23 b
3.560.14 bc
4.680.11 b
0
well fermented product. In traditional way, pepper
30 oBrix
3
4.550.14 b
3.950.04 cd
4.870.03 b
0
NaCl
4
5.200.06 c
4.670.17 d
5.600.04 c
0
paste is boiled for a short time after fermentation
5
5.240.03 c
4.840.09 d
6.040.03 c
0
and 12-15% salt is added for color development.
6
5.320.02 c
4.800.21 d
6.190.11 c
0
In addition to heat treatment, lactic acid and
0
3.520.10 a
3.140.09 a
3.320.28 a
0
oxygen are other important factors for color
Group C
1
4.200.04 b
3.050.06 b
4.380.10 b
0
30 oBrix
2
4.210.07 b
2.910.11 b
4.610.09 bc
0
development. The red-orange color of peppers is
NaCl
3
3.980.02 b
2.380.43 b
4.820.16 c
0
mainly due to the presence of three carotenoids,
Na-benzoate
4
3.750.11 b
2.300.30 b
5.430.07 d
0
namely capsanthin, capsorubin and cryptocapsin 22,
5
3.920.02 b
0.671.15 c
5.720.07 de
0
25-27
. The color values of fresh pepper fruits
6
4.590.22 c
0.000.00 d
6.040.04 e
0
determined in the study were similar to the values
0
2.780.16 a
2.770.07 a
2.200.17 a
0
1
3.110.09 ab
3.320.24 b
3.510.33 b
0
determined in previous studies 4, 28-30. Brightness
2
3.730.11 b
3.790.03 c
3.850.10 b
0
(L value) of pepper mash is slightly lighter than
Group D
3
4.640.54 c
3.960.04 c
4.870.08 c
0
33 oBrix
that of surface measurements. This can be
4
5.120.06 d
4.080.07 c
5.170.03 c
0
explained by the interference of white areas inside
5
5.350.05 d
4.160.03 cd
5.780.13 d
0
the pepper fruit (Table 3).
6
5.670.14 d
4.900.09 e
6.880.08 e
0
0
2.780.16 a
2.770.07 a
2.200.17 a
0
Although there are considerable number of
1
3.130.10 b
2.970.14 ab
3.210.10 b
0
studies about the color development of dried,
Group E
2
3.580.09 c
3.160.09 b
3.430.05 b
0
stored or frozen peppers are available, studies on
36 oBrix
3
3.660.12 c
3.580.06 b
3.670.11 b
0
pepper paste color is limited. Color measurements
NaCl
4
3.730.09 c
3.450.04 b
4.720.14 c
0
5
3.760.12 c
2.600.52 a
4.880.05 c
0
showed that initial color of the fresh peppers
6
4.350.06 d
2.340.53 a
4.340.52 c
0
darkened by heat processes. The color values
0
2.780.16 a
2.770.07 a
2.200.17 a
0
gradually decreased during thermal treatment steps
1
2.560.07 a
0.671.15 b
2.820.19 b
0
Group F
of the process line. Hue value which determines
2
2.700.35 a
0.000.00 b
3.160.06 c
0
36 oBrix
the observable color of the product was affected
3
2.730.15 a
0.000.00 b
3.730.08 d
0
NaCl
4
3.900.07 b
0.000.00 b
3.930.05 de
0
by heat processes and storage. During storage, hue
Na-Benzoate
5
3.940.08 b
0.000.00 b
4.110.06 e
0
of the samples decreased from 27 to 21, indicating
6
3.800.13 b
0.000.00 b
4.190.03 e
0
a color change from orange-red to reddish brown.
0
2.780.16 a
2.770.07 a
2.200.17 a
0
Many factors affect pepper colour change during
Group G
1
2.690.09 a
1.331.15 b
2.200.17 a
0
storage, and the most important is oxidative
36 oBrix
2
2.130.08 b
0.000.00 c
2.600.21 b
0
NaCl
3
2.360.12 bc
0.000.00 c
2.560.31 b
0
degradation of carotenoids, caused by exposure to
Na-Benzoate
4
2.540.11 c
0.000.00 c
2.800.18 b
0
heat, light and oxygen 31, 32.
Citric acid
5
2.810.06 a
0.000.00 c
3.100.05 bc
0
In the study it was determined that the color of
6
2.630.16 a
0.000.00 c
3.490.19 c
0
pepper paste was not affected by storage but it
Within a variable and column means sharing the same letter did not differ significantly at p0.05.
was affected significantly by heat, salt and solid
under the same conditions decreased significantly, total inhibition
content. It was determined that salt caused a significant change
was not the case. Di Cagno et al. 8 also determined that application
in the color of samples which turned from bright-red to amber. The
of heat at 85C for 15 min decreased the number of lactic acid
salt also caused a significant increase in the oBrix of the samples.
bacteria from 7.48 log CFU/g to 5.50 log CFU/g only. Even after 30
The color measurements also showed that samples containing
days storage the number decreased to 3.42 log CFU/g. In a study
salt L values decreased due to condensation of color pigments.
done by Flores et al. 20 the number of lactic acid bacteria was 9.88
Hence, the L can be considered to be the most heat sensitive
ln CFU/g after 21 days storage. As shown by various studies
color variable of paprika. Although salt had a darkening effect at
number of lactic acid bacteria is an important element for safety of
the beginning, its effect on color change during storage was minor.
fermented pepper paste. When lactic acid bacteria dominate the
It was also determined that Na-benzoate and citric acid had no
environment they inhibit the growth of many other microorganisms
effect on the color of stored products. The color change between
by their lactic acid and bacteriocins 23. Na-benzoate was used at
the samples with or without Na-benzoate was insignificant.
Development of acidity is an important factor for the taste, aroma
maximum level (1 g/kg) allowed for fruit and vegetable products 24.
and shelf life of traditional pepper paste. Increasing acidity is an
As known, Na-benzoate inhibits the growth of yeasts and molds.
a-e

244

Journal of Food, Agriculture & Environment, Vol.10 (2), April 2012

5.20
.20

Table 3. Color change of fresh peppers and pepper paste during

process and storage.

27 oBrix (Group A)

30 oBrix (Group B)
NaCl

30 oBrix (Group C)
NaCl+Na-benzoate

33 oBrix (Group D)

36 Brix Tuzlu (Group E)

NaCl

36 oBrix (Group F)
NaCl+Na-benzoate

36 oBrix (Group G)
NaCl+Na-benzoate+
citric acid

Hue

33.791.34
36.281.65
33.941.42
31.611.10
23.840.87
23.300.68

38.861.44
36.421.28
31.060.57
31.001.77
27.590.76
25.950.61

20.920.12
21.710.47
20.510.12
14.630.34
12.730.44
10.940.28

28
31
33
25
25
23

31.611.10
31.170.62
30.911.13
30.431.17
30.770.88
30.131.44
29.781.76
24.781.27
25.431.68
23.160.88
24.560.65
23.710.44
23.440.88
24.170.34
26.781.12
27.181.56
26.430.93
26.100.33
27.540.67
27.430.88
27.320.37
23.300.68
22.470.88
23.120.34
22.180.46
23.451.11
24.660.85
23.410.75
23.870.43
24.010.67
25.160.61
24.130.44
25.170.67
26.320.62
27.650.88
26.580.18
25.880.32
27.430.41
28.430.56
27.710.43
28.170.34
28.110.23
26.730.47
27.110.33
28.480.61
27.870.19
28.180.71
27.430.54
29.671.11

31.001.77
30.620.43
30.230.77
31.440.56
31.170.32
30.120.67
30.610.76
30.210.41
28.170.74
27.110.34
27.180.78
26.970.17
25.120.42
26.170.91
27.120.54
26.320.78
27.430.41
26.220.32
26.620.68
26.780.98
27.311.13
25.950.61
24.211.11
23.261.56
25.181.17
25.311.31
25.121.23
25.170.71
27.360.42
26.970.78
26.170.46
26.440.29
25.760.19
25.410.93
25.430.42
23.520.11
24.760.66
24.450.78
23.670.37
23.190.33
24.160.30
24.120.42
23.620.37
24.440.23
25.110.46
24.420.87
21.780.62
21.340.42
22.320.58

14.630.34
14.920.17
14.810.65
13.950.41
13.540.18
13.870.34
12.650.66
12.650.45
12.440.21
11.780.37
12.630.33
11.880.76
12.030.54
12.430.47
11.540.52
11.660.23
12.490.50
12.560.78
12.670.56
12.330.32
11.970.37
10.940.28
10.120.44
10.450.37
11.320.63
11.170.18
12.760.33
12.480.68
11.880.45
12.030.52
11.410.58
11.760.87
10.890.21
11.350.39
11.550.36
11.980.22
11.080.53
11.770.27
10.730.45
10.410.65
10.540.19
11.430.24
9.650.65
10.230.36
9.710.28
9.430.26
8.770.34
9.130.19
8.420.41

25
26
26
24
23
25
22
23
24
23
25
24
26
25
23
24
24
26
25
25
24
23
23
24
24
24
27
26
23
24
24
24
23
24
24
27
24
26
24
24
24
25
22
23
21
21
22
23
21

Each value represents the average of three measurements Hue values between 21 to 23, 24 to 27and 28 to
33 represent observable colors of amber to brown, red to reddish-brown and orange to red, respectively.

indicator of satisfactory level of fermentation. It is also important

for the aroma and taste of the product. Sugars in fresh pepper
fruits are converted to lactic acid by lactic acid bacteria and spoilage
caused by other species is prevented. The pH change of pepper
samples during storage is shown in Fig. 2. The samples without
salt showed the highest pH decrease because of the excess
bacterial activity. Flores et al. 20 determined that the initial pH of
Journal of Food, Agriculture & Environment, Vol.10 (2), April 2012

4.80
.80
4.60
.60

pH

Sample
Process Steps
Fresh Fruits (surface)
Pepper Mash
Pre-Heater (65 C)
First Stage Evaporation
Primary Evaporation
After pasteurization
Storage

5.00
.00

4.40
.40
4.20
.20
4.00
.00
3.80
.80
3.60
.60
0

3
Time (months)

Time (Months)
27 Brix
30 Brix NaCl+Na-Benzoate
36 Brix NaCl
36 Brix NaCl+Na-Benzoate+Citric Acid

30 Brix NaCl
33 Brix
36 Brix NaCl+Na-Benzoate

Figure 2. pH changes of pepper paste samples during

storage.

fresh C. annuum cv.Mesilla Cayenne mash ranged from 3.69 to

5.14 and decreased to 3.37 after 3 months storage. It was also
determined that there is a correlation between pH decrease and
the number of lactic acid bacteria. Salt and low water activity
limits the bacterial growth and pH decrease. Bozkurt et al. 19
reported also that the lowest pH values were determined in
traditionally produced paste sample which was 4.31 after 21 days
storage. Jasim et al. 22 stated that the samples subjected to heat
process had lower numbers of lactic acid bacteria. It was also
stated that pH was higher in those samples that of the samples
with higher numbers of lactic acid bacteria.
Conclusions
This study demonstrated that the industrial production of
traditional red pepper paste is a complex process. Heat application
alone did not provide a satisfactory levels of microbial inhibition.
Undesired color changes limits the application of higher
temperatures and longer process times. Besides, total inhibition
of lactic acid bacteria prevents spontaneous fermentation and the
aroma development. Long-term storage of excess semi-product is
very important due to the limited time of fresh pepper season. It
revealed that the addition of salt or additives had an insignificant
(p>0.05) role in preventing spoilage of during storage. Further
studies are needed to evaluate the use of starter culture, pH
development and natural microbiota of industrial pepper paste.
Acknowledgements
This study was a part of Masters thesis supported by Scientific
Research Projects Unit of Sleyman Demirel University, Isparta,
Turkey.
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Journal of Food, Agriculture & Environment, Vol.10 (2), April 2012