การพัฒนาคุณภาพและมาตรฐานความปลอดภัยของผลิตภัณฑ์ประเภทน้ำพริกในโครงการหนึ่งตำบลหนึ่งผลิตภัณฑ์

Abstract

From the team surveying and data collection, production conditions and product quality problems of Namprik or chili paste product made by Thai SMCE (Small and Micro Community Enterprise) in the OTOP (One Thumbon One Product) project were evaluated. Four types of Namprik product include chili paste for curry cooking, fried chili paste, ready to eat moist chili paste and ready to eat dried chili paste were sampled and analyzed especially for food safety purpose. Laboratory results show that aw (water activity number) of the ready to eat dried chili paste was the lowest at 0.58 which fungi, anhydrous tolerance type, will be able to survive and aw of chili paste for curry cooking was the highest at 0.96 which most of the putrefactive bacteria would remain alive and cause product deterioration problem later. From microbial analysis results, most of Namprik products were considered as good microbial quality products except for some of them still having spoilage problems caused by yeast and mould. However the amount of antimicrobial agent, Sodium Benzoate, in the products were found in the quantity of about 3 times exceeds the regulation limit of allowable antimicrobial agent utilization in food. The recommendations of good anufacturing practice were on-site conducted to Namprik producers by the project team in order to improve both production technique and production place sanitation. Packaging, include graphic design, of Namprik product especially for the ready to eat dried chili paste was also developed. Four-side seal package prototypes 7x10 cm. were made from three different types of plastic film include OPP/CPP, OPP/MCPP and PET/CPP and 12 grams of product was filled incorporated with two different head space gas filling, air and Nitrogen. The samples were separated and stored in two different temperature conditions, 30 0C and 50 0C for 6 weeks. Physical change of Namprik product every 1 week in 50 0C condition and every 2 weeks in 30 0C conditions were determined. The results showed that no development of mold and C. perfringen were found in all packages at both storage conditions. Packing with nitrogen gas retained the quality of Namprik product better than the air pack. Namprik that was packed in OPP / MCPP plastic pouch with nitrogen gas and storage in 30 deg C condition for 6 weeks had the lowest of moisture content, aw and TBA (4.38 %, 0.300 and 1.12 mg Malonaldehyde / kg, respectively). The structure and graphic design of a set of 10 single serve Namprik packages prototype are also included.