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Quality Stability of Som Khaek Chili Paste under Integrated Production and Storage Systems in a Community Enterprise, Yala Province, Thailand

Authors

  • Panyaras Luekhajon Faculty of Liberal Arts, Rajamangala University of Technology Srivijaya https://orcid.org/0009-0002-7183-7812
  • Wanida Bureepakdee Faculty of Liberal Arts, Rajamangala University of Technology Srivijaya
  • Thanyaporn Bunsiri Faculty of Liberal Arts, Rajamangala University of Technology Srivijaya
  • Wannisa Phaophan Faculty of Liberal Arts, Rajamangala University of Technology Srivijaya
  • Rungtip Wuttanaworakit Faculty of Liberal Arts, Rajamangala University of Technology Srivijaya

Keywords:

Som Khaek chili paste, shelf-life extension, packaging, thermal processing, community enterprise

Abstract

This study aimed to evaluate the quality stability of Som Khaek chili paste under integrated production and storage systems in a community enterprise. Som Khaek chili paste produced by the Pla Som Khok Chang Housewives Agricultural Community Enterprise, Yala Province, Thailand, was evaluated under three systems. The PP system consisted of packaging in polypropylene cups without post-packaging thermal processing and storage at 4 ± 2 °C, whereas the GB and RP systems consisted of packaging in glass bottles and retort pouches, respectively, followed by post-packaging thermal processing at 98 ± 2 °C for 15 min and storage at 25 ± 2 °C. Physical, chemical, microbiological, and sensory qualities were monitored for 5 weeks.  The results showed that the production and storage systems significantly affected product quality stability (p ≤ 0.05). TBARS and PV changed during storage but remained at low levels throughout the study. Total viable counts increased in all systems, whereas yeast and mold, coliforms, and E. coli remained within the limits specified by the Thai Community Product Standard for fried chili paste (TCPS 321/2556). Sensory acceptance scores for color, odor, taste, texture, and overall liking gradually decreased with storage time. The PP system tended to better preserve color and texture during the later stages of storage, whereas the GB and RP systems exhibited greater microbiological stability and maintained consumer acceptance at acceptable levels. The findings provide practical information to support the selection of appropriate production and storage systems for community enterprise food products.

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Published

2026-06-20

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How to Cite

Luekhajon, P., Bureepakdee, W., Bunsiri , T., Phaophan , W., & Wuttanaworakit , R. (2026). Quality Stability of Som Khaek Chili Paste under Integrated Production and Storage Systems in a Community Enterprise, Yala Province, Thailand. Journal of Science, Technology and Agriculture Research, 7(2), 115–127. retrieved from https://ph02.tci-thaijo.org/index.php/ScienceRERU/article/view/265759

Issue

Vol. 7 No. 2 (2026): Journal of Science, Technology and Agriculture Research (May - August 2026)

Section

Research Articles

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