Influence of Various Organic Acids on the Quality of Qcidified Northern Thai Green Chili Paste (Nam Prik Num) Product in Hermetically Sealed Bottle
Abstract
Nam Prik Num is a Lanna Northern Thai food that is very popular food but it contains a short shelf life and perishable foods. Therefore, the objective of this research was to develop the pH adjustment of Nam Prik Num with citric acid, malic acid, ascorbic acid, and lactic acid as acidified food (pH = 4.6) prior containing in hermetically sealed bottle and pasteurized for shelf-life extension and to analyze product qualities. The pH-adjusted of Nam Prik Num with citric acid, malic acid, ascorbic acid, and lactic acid had higher a fine, soft and messy texture and syneresis more than the control samples. Moreover, the pH adjustment of Nam Prik Num with both types of acids had not different on the % yield, chemical compositions (moisture, protein, ash, fat and fiber contents) and color values (lightness (L*), redness values (a*), yellowness value (b*) and ∆E*) pH values, water activity (aw), %syneresis and sulphur dioxide content (p≤0.05) but Nam Prik Num using citric acid had higher sensory acceptance scores by panelist in appearance, color, taste and texture characteristics than other acidified foods (p≤0.05). Therefore, citric acid is the most suitable acid to be used as acidified food in Nam Prik Num product prior containing in hermetically sealed bottle and pasteurized which can extend the shelf life of the product but the product had slightly sour taste. Keywords: Organic acids, Sterilization, Nam Prik Num, Food acidulantsReferences
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Salakjit, N. 2007. Development of Lychee juice with butterfly pea flower extract. Food Science and Technology, 16(2) 1-14.
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Sujarit, C., Lohalausanadech, S. & Kachenpukdee, N. 2019. Supplementation of synthesized organic acids in soybeanpaste fermentation for safety consumption of Ban Kwai Community Enterprise Group, Na Yong District Trang Province. Science and Fisheries Technology, 20(1), 124-153.
Vu, T., Smout, C., Sila, D. N., LyNguyen, B., Van Loey, A. & Hendrickx, M. 2004. Effect of preheating on thermal degradation kinetics of carrot texture. Innovative Food Science & Emerging Technologies, 5(1), 37-44.
Yang, W., Yu, A., Dai, Y. & Chen, H. 2000. Separation and determination of di-and tricarboxylic acids in fruits by capillary zone electrophoresis with amperometric detection. Analytica Chimica Acta, 415(1-2), 75-81.
Yue-Ming, J., Zauberman, G. & Fuchs, Y. 1997. Partial purification and some properties of polyphenol oxidase extracted from litchi fruit pericarp. Postharvest Biology and Technology, 10(3), 221-228.
Zhang, H., Xu, J., Chen, Q., Wang, H. & Kong, B. 2021. Physiological, morphological and antioxidant responses of Pediococcus pentosaceus R1 and Lactobacillus fermentum R6 isolated from harbin dry sausages to oxidative stress. Foods, 10(6), 1-13.
Zhong, Z., Li, G., Zhu, B., Luo, Z., Huang, L. & Wu, X. 2012. A rapid distillation method coupled with ion chromatography for the determination of total sulphur dioxide in foods. Food Chemistry, 131(3), 1044-1050.
Chipley, J. R. 2005. Sodium benzoate and benzoic acid. Food Science and Technology New York Marcel Dekker, 145(11), 458-497.
Ferrari, C. C. & Hubinger, M. D. 2008. Evaluation of the mechanical properties and diffusion coefficients of osmodehydrated melon cubes. International Journal of Food Science & Technology, 43(11), 2065-2074.
Ferrarini, R., Celotti, E., Versari, A. & Galassi, S. 2000. The determination of total SO2 in grape juice. A comparison among five methods. Food Additives & Contaminants, 17(12), 973-977.
Getahun, E., Delele, M. A., Gabbiye, N., Fanta, S. W. & Vanierschot, M. (2021).Studying the drying characteristics and quality attributes of chili pepper at different maturity stages: Experimental and mechanistic model. Case Studies in Thermal Engineering, 26(10), 10-52.
Guerrero-beltran, J. A.,Barbosa-canovas, G. V., Moraga‐Ballesteros, G. E. M. M. A., Moraga-BallesTeros, M. J., & Swanson, B. G. 2006. Effect of pH and ascorbic acid on high hydrostatic pressure‐processed mango puree. Journal of Food Processing and Preservation, 30(5), 582-596.
Jiang, Y., Pen, L. & Li, J. 2004. Use of citric acid for shelf life and quality maintenance of fresh-cut Chinese water chestnut. Journal of Food Engineering, 63(3), 325-328.
Kanjana, M. & Wachira, K. 2011. Shelf life extension of fresh noodle. Journal of Food Technology, 6(1), 27-34.
Lorn, D., Ho, P.H., Tan, R., Licandro, H. & Waché, Y. 2021. Screening of lactic acid bacteria for their potential use as aromatic starters in fermented vegetables. International Journal of Food Microbiology, 350(1), 109-242.
Metin, S., Erkan, N., Varlik, C. & Aran, N. 2001. Extension of shelf-life of chub mackerel (Scomber japonicus Houttuyn 1780) treated with lactic acid. European Food Research and Technology, 213(3), 174-177.
Odlaug, T. E. & Pflug, I. J. 1978. Clostridium botulinum and acid foods. Journal of Food Protection, 41(7), 566-573.
Pichai, P. & Khanteekul, N. 2015. Exposure assessment of benzoic acid in nam prig noom sold in Chiang Mai since 2010 - 2013. Bulletin of the Department of Medical Sciences, 57(2), 198-207.
Puripunyavanich, V., Suwan, N., Nan, T. N. & Sutthanukul, P. 2019. Discover of giant chili in Nan Province, Thailand. Food Technology,567-582.
Pussadee, T. 2010. Effect of ascorbic acid and temperatures on survival of heat stressed Salmonella sp. in pure culture and pork. Science in Animal Science, 15(1), 1-15.
Puvanenthiran, A., Stevovitch-Rykner, C., McCann, T. H. & Day, L. 2014. Synergistic effect of milk solids and carrot cell wall particles on the rheology and texture of yoghurt gels. Food Research International, 62(1), 701-708.
Roskhrua, P. & Kitchaicharoen, M. 2020. Effects of sugar, citric acid and pectin content on quality of mulberry fruit leather product. Food Science and Technology,58-69
Ruanma, K., Shank, L. & Chairote, G. 2010. Phenolic content and antioxidant properties of green chilli paste and its ingredients. Maejo International Journal of Science and Technology, 4(2), 193-200.
Salakjit, N. 2007. Development of Lychee juice with butterfly pea flower extract. Food Science and Technology, 16(2) 1-14.
Saowakon, T., Pravet, T., Karanee, T. 2002. Thermal and pH Inactivation of Clostridium sporogenes Spores in Boiled Bamboo Shoots in Plastic Bag. Food Science and Technology, 749-754.
Simpson, B. K., Nollet, L. M., Toldrá, F., Benjakul, S., Paliyath, G. & Hui, Y. 2012. Food biochemistry and food processing. Food Technology, 40(1), 238-246.
Siwawej, S. 1992. Food Additives. Food and Agriculture Organization of the United Nations.16(1), 158-164.
Sujarit, C., Lohalausanadech, S. & Kachenpukdee, N. 2019. Supplementation of synthesized organic acids in soybeanpaste fermentation for safety consumption of Ban Kwai Community Enterprise Group, Na Yong District Trang Province. Science and Fisheries Technology, 20(1), 124-153.
Vu, T., Smout, C., Sila, D. N., LyNguyen, B., Van Loey, A. & Hendrickx, M. 2004. Effect of preheating on thermal degradation kinetics of carrot texture. Innovative Food Science & Emerging Technologies, 5(1), 37-44.
Yang, W., Yu, A., Dai, Y. & Chen, H. 2000. Separation and determination of di-and tricarboxylic acids in fruits by capillary zone electrophoresis with amperometric detection. Analytica Chimica Acta, 415(1-2), 75-81.
Yue-Ming, J., Zauberman, G. & Fuchs, Y. 1997. Partial purification and some properties of polyphenol oxidase extracted from litchi fruit pericarp. Postharvest Biology and Technology, 10(3), 221-228.
Zhang, H., Xu, J., Chen, Q., Wang, H. & Kong, B. 2021. Physiological, morphological and antioxidant responses of Pediococcus pentosaceus R1 and Lactobacillus fermentum R6 isolated from harbin dry sausages to oxidative stress. Foods, 10(6), 1-13.
Zhong, Z., Li, G., Zhu, B., Luo, Z., Huang, L. & Wu, X. 2012. A rapid distillation method coupled with ion chromatography for the determination of total sulphur dioxide in foods. Food Chemistry, 131(3), 1044-1050.
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2022-05-18
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