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Abstract ▼ AI-Helper

To develop Korean-style hot sauce using red pepper powder and/or Kochujang, its physiochemical and microbiological characteristics were investigated during storage at 20 and $30^{\circ}C$ for 56 days. The capsanthin contents and the value of surface color decreased during storage, but pH ...

To develop Korean-style hot sauce using red pepper powder and/or Kochujang, its physiochemical and microbiological characteristics were investigated during storage at 20 and $30^{\circ}C$ for 56 days. The capsanthin contents and the value of surface color decreased during storage, but pH and titratable acidity were not changed. The sensory quality showed a decreased tendency during storage. Among the microorganisms, viable cell count decreased, but yeast, lactic acid bacteria and E. coli were not detected during storage. From the correlationship between sensory color and capsanthin content, the shelf-lives of hot sauce were predicted to be 221.7 days at $20^{\circ}C$, and 85.3 days at $30^{\circ}C$. While they were 230.0 days at $20^{\circ}C$ and 70.0 days at $30^{\circ}C$ in case of using Kochujang, hot sauce using both materials showed shelf-lives of 204.0 days at $20^{\circ}C$, 67.3 days at $30^{\circ}C$, respectively.

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