Kefale Biadge, Delele Mulugeta Admasu, Fanta Solomon Workneh, Abate Solomon
Faculty of Chemical and Food Engineering, Bahir Dar Institute of Technology, Bahir Dar University, Bahir Dar, Ethiopia.
Ethiopian Institute of Agricultural Research, Holeta Agricultural Research Center, Food Science and Nutrition Research, Holeta, Ethiopia.
Front Nutr. 2025 Jan 7;11:1503328. doi: 10.3389/fnut.2024.1503328. eCollection 2024.
It is well known that deterioration is a big concern in the food supply chain. The problem is more serious in handling of traditional foods in developing country such as Ethiopia, due to the limited knowledge about the optimum processing, packaging and storage conditions.
This study aimed to investigate the effect of packaging material and storage condition on the shelf life of Ethiopian traditional paste.
Six types of packaging materials were employed: pot, , high-density polyethylene (plastic bag), plastic bottle, glass bottle and metal can. These packaging materials are traditionally used by household producers and cottage industries in Ethiopia. The paste was stored at two temperatures: room temperature (21 ± 2°C) and refrigeration temperature (4°C).
Physical changes, color (a) value, pH, acidity, yeast and mold levels, total bacterial count (TBC), and lactic acid bacteria count (LAB) were assessed every 60 days over a period of 300 days. pH value, acidity, yeast and mold, TBC, and LAB count were significantly ( < 0.05) affected by packaging material, storage temperature and storage period. After 300 days of storage, the highest yeast and mold count, 4.06 log CFU/g, was observed in samples stored in plastic bags. The highest total bacterial count (TBC), 4.12 log CFU/g, was found in samples stored in metal cans. The samples stored in glass bottles at refrigeration temperature (4°C) were found to have a color (a*) value difference of 11.5 to 13.85, a yeast and mold count value of 3.2 log cfu/g, and a TBC value of 2.97 log cfu/g, which were acceptable after 300 days of storage as per the international food standards.
Taking into account all parameters including physical changes (color, mold growth, texture), acidity, yeast and mold, TBC, and LAB count, paste could be stored in glass bottles at 4°C for up to 300 days.
众所周知，食品供应链中的变质是一个重大问题。在埃塞俄比亚等发展中国家，由于对最佳加工、包装和储存条件的了解有限，传统食品处理中的这个问题更为严重。
本研究旨在调查包装材料和储存条件对埃塞俄比亚传统酱保质期的影响。
使用了六种包装材料：陶罐、高密度聚乙烯（塑料袋）、塑料瓶、玻璃瓶和金属罐。这些包装材料在埃塞俄比亚是家庭生产者和小型工业传统上使用的。酱在两个温度下储存：室温（21±2°C）和冷藏温度（4°C）。
在300天的时间里，每60天评估一次物理变化、颜色（a）值、pH值、酸度、酵母和霉菌水平、总细菌数（TBC）和乳酸菌数（LAB）。pH值、酸度、酵母和霉菌、TBC和LAB计数受到包装材料、储存温度和储存时间的显著（<0.05）影响。储存300天后，塑料袋包装的样品中酵母和霉菌计数最高，为每克4.06 log CFU。金属罐包装的样品中总细菌数（TBC）最高，为每克log CFU/g。冷藏温度（4°C）下玻璃瓶包装的样品在储存300天后，颜色（a*）值差异为11.5至13.85，酵母和霉菌计数值为每克3.2 log cfu，TBC值为每克2.97 log cfu，根据国际食品标准，这些值是可以接受的。
考虑到所有参数，包括物理变化（颜色、霉菌生长、质地）、酸度、酵母和霉菌、TBC和LAB计数，酱可以在4°C的玻璃瓶中储存长达300天。
