Abstract

This study aimed to evaluate the effectiveness of acidification and pasteurization (92 °C; core temperature > 85 °C for 15 (ALSPH-15), 25 (ALSPH-25), and 35 (ALSPH-35) min) in extending the shelf life of low-salt southern Thai sour curry paste. The quality and acceptability of all samples were compared. The samples did not differ in moisture content, water activity, a^* value, and total difference in color (∆E^*). ALSPH samples showed brighter colors than those of the fresh sample. All ALSPH samples exhibited acceptable microbiological quality, but ALSPH-15 exhibited the highest likeness scores for color and overall acceptance. The changes in microbiological, sensory, and chemical qualities during storage at room temperature for 120 days were studied in ALSPH-15. Microbiological quality was acceptable throughout the storage period based on Thai Community Product Standards (129/2023). Color darkening occurred, and antioxidant activity and total extractable phenolic content reduced as storage time progressed, as did major volatile compound levels after processing and storage. Color-likeness score and overall acceptance decreased with storage time, whereas likeness scores for appearance and odor remained similar moderately for the entire storage period. Thus, combined acidification and pasteurization is a promising process for extending the shelf life of the sample during storage.