Physicochemical and microbiological characteristics of ginger paste (cv. Suprabha) during storage in different packaging and temperature conditions

Abstract

Shelf life quality studies of ginger paste have been carried out in three packaging materials [metalized poly-propylene (MPP), polyethylene terepthalate and high density polyethylene] at two storage temperatures [room temperature (25°C) & cold room (CT) (5°C)]. The pH, total soluble solids (TSS), total solids (TS), acidity, water activity (aw), colour and microbial load were evaluated at 15 days interval for 120 days. There was no significant change in pH, acidity, TS and TSS of the paste with package types and storage temperatures, whereas a significant change in the total colour difference (7.406 ± 0.484 to 12.468 ± 1.288) was observed. After 120 days of storage, the minimum total bacterial count value of 4.33 ± 0.58 × 105 cfu/g and total mould count value of 0.9 ± 0.1 × 105 cfu/g were observed for samples in MPP packs stored in CT. Considering all the parameters viz. the change in colour, safety of food and nutritional quality, ginger paste can be stored in MPP pouches at 5°C temperature for 120 days.