Microbial and quality attributes of thermally processed chili shrimp paste

Abdul Rahman R., . and Noranizan M., . and Bakar J., . and Sobhi B., . and Ab Karim S., . and Ghazali Z., . Microbial and quality attributes of thermally processed chili shrimp paste. pp. 1705-1712. ISSN 2231-7546

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.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/19%20(04)%202012/56%20I...

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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Item Type:	Article
AGROVOC Term:	Prawns and shrimps
AGROVOC Term:	Microbial contamination
AGROVOC Term:	Condiments
AGROVOC Term:	Sides
AGROVOC Term:	Consumer behaviour
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:27
URI:	http://webagris.upm.edu.my/id/eprint/22269

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