Microbial and quality attributes of thermally processed chili shrimp paste

Citation

Sobhi, Babak and Mohd Adzahan, Noranizan and Abdul Karim, Muhammad Shahrim and Abdul Rahman, Russly and Bakar, Jamilah and Ghazali, Zulkafli (2012) Microbial and quality attributes of thermally processed chili shrimp paste. International Food Research Journal, 19 (4). pp. 1705-1712. ISSN 1985-4668; ESSN: 2231-7546

Abstract

Chili shrimp paste (CSP) is a favorite condiment in Southeast Asia. Microbial spoilage makes CSP unsuitable for consumption within several days. Thermal treatment was applied to produce microbiologically safe CSP. The effect of heating process on physicochemical and sensorial properties of CSP was studied. Heating at the optimum condition (21.6 min, 80 °C) has been shown effective and reliable in controlling microorganisms in CSP. Complete inactivation of peroxidase activities could not be accomplished at the optimal point, and significant reduction of the total phenolic and capsaicinoids contents was observed. Sensorial evaluation indicated that thermally processed CSP was less preferred by panelists when compared to freshly prepared samples of dry weight respectively.

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Official URL or Download Paper: http://www.ifrj.upm.edu.my/19%20%2804%29%202012/56...

Additional Metadata

Item Type:	Article
Divisions:	Faculty of Engineering Faculty of Food Science and Technology
Publisher:	Faculty of Food Science and Technology, Universiti Putra Malaysia
Keywords:	Chili shrimp paste; Quality; Safety; Sambal belacan; Sensory; Thermal processing
Depositing User:	Najah Mohd Ali
Date Deposited:	30 Nov 2015 03:12
Last Modified:	30 Nov 2015 03:12
URI:	http://psasir.upm.edu.my/id/eprint/40957
Statistic Details:	View Download Statistic

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