µ¦¦³»
¤ª·
µµ¦Â¨³Á°¨µª·
´
¥ ¤®µª·
¥µ¨´
¥´
¬·
¦´Ê
¸É
19 ¦³Î
µe
2552
Abstract
Study to method for long time keeping of Southern Curry were sour curry paste and roast curry paste.
These samples were from Namuensri’ housekeeper state community enterprises, Nayong district, Trang province.
Three methods used high-low temperature and duration of microbial killing. The used of quantity of sodium
chloride salt , and reducing humidity in curries. The appropriate method of long time keeping were used salt
and high –low temperature to sterilize microorganisms. Results of experiments using high temperature steam to
100
Ñ
C and immersion into ice water mixture as soon as the temperature 0
Ñ
C to steam time 0, 4, 8, 12 and 15
minutes in duration found that non significance (p> 0.05) in sour curry paste appropriate amount of steam is 4
minutes and total microbial count was 1.3x10
6
CFU / g mold count was <10 CFU/g and in roast curry paste
steam at 8 minutes total microbial count was 4.2x10
5
CFU/g mold count was <10 CFU/g . Salt of quantity in sour
curry paste level of 0,14, 18, and 20 percent of consumers test level of acceptance of significance (p <0.05) in the
appropriate level is 14% in sour curry paste and roast curry paste salt in a roll using 0,6,10 and 12% of consumers
test the level of acceptance non significance (p> 0.05) and roasted curry paste is 6%. Total microbial count in
sour curry paste was 1.09x10
6
CFU/g and mold count was <10 CFU/ g. and total microbial count in roasted
curry past was <30 CFU/ g and mold count was < 10 CFU/g.
Studied the appropriate types of packaging in storage. Using 3 types of packaging were multi-storey
(Laminate) of foil bag, plastic bag and vacuum bag . Found that consumer ratings of the sensory test in multi-
storey (Laminate) foil bag more than plastic bags and vacuum bag respectively. Result of microorganism quality :
Total microbial count quality of day 0 in multi-storey (Laminate) of foil bag was 3x10
4
CFU / g in sour curry and
<30x10
3
CFU/g in roasted curry past. Mold count was <10 CFU / g and day 30
th
in two curry mold count was > 10
CFU/g with volume higher than the benchmark community standard 129/2546 score of sensory test. Found that
in 30
th
was rated as non-acceptance of consumers in all packaging. So that resulted of time keeping of southern
curry was 30 days.
Keywords
: sour curry paste roast curry paste time keeping
