Enhancing the Shelf Stability of Minimally Processed Green and Red Pepper Sauces

Abstract

Black (BPS), green (GPS) and red pepper sauces (RPS) are types of pepper sauces used in the foodservice and homes in Ghana. BPS is processed by deep fat frying and has been the preferred sauce due to its enhanced shelf stability and flavour. However, its high oil content and high temperature-time processing may degrade heat-sensitive vitamins (A&C) and contribute to health risks. The study focused on developing shelf stable GPS and RPS, which do not undergo severe heat processing as BPS. Pre-tested questionnaire was administered to eleven food vendors on the University of Ghana campus to assess processing methods of GPS and RPS. Findings showed that all vendors fried GPS (100%), while most boiled RPS (90.9%). A total of fourteen samples of GPS and ten samples of RPS were taken in replicate from the participated food vendors and analysed for microbial and physicochemical properties. It was observed that GPS had higher mean moisture content (34.09±0.15%) and ascorbic acid (28.763±9.81mg/100ml) than RPS (18.24±0.15%) and (16.262 ±4.39 mg/100ml) respectively, while RPS had higher beta-carotene (344.638±98.38 µg/g) than GPS (336.607 ±167. 03µg/g). Generally, RPS had more microbial count than GPS. No Salmonella was detected. GPS and RPS were developed in the laboratory using vendor-informed methods, and the effect of heat treatment, preservative (potassium sorbate) and packaging materials (glass jars, PET bottles, aluminium pouches) on shelf-life were tested under varying temperatures (4°C, 35°C, 45°C). Combination of potassium sorbate (0.1%) with 20 minutes heat treatment for GPS, and potassium sorbate (0.1%) with 10 minutes heat treatment for RPS suppressed microbial growth compared to control and only preservative or heat treatment with lower potassium sorbate (0.02%, 0.05%). GPS and RPS in glass jars demonstrated maximum shelf life even at 45°C. The study revealed that glass packaging outperformed other packaging in preserving GPS and RPS, with enhanced shelf life and microbial stability achieved through combination of potassium sorbate and heat treatment.