QUALITY RETENTION BY HOT FILL METHOD FOR GLASS JAR-PACKAGED SHALLOT-BASED CHILI SAUCE

Ulfah Mutiara, Fauziyyah Athiefah, Radiansyah Mohamad, Rismaya Rajih, Rina Sulistyawati, Eko Yuliastuti, Endah
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Abstract

This study aims to determine quality change of shallot-based chili sauce ( sambal bawang ) in glass jar packaging during storage at room temperature. There were two treatments done to the chili sauce. Both samples were preserved with sodium benzoate with different treatments in filling. Sample A was filled at room temperature 35 o C and sample B was hot-filled at 70 o C. Both samples were incubated for 56 days at room temperature (± 28 o C). During the storage period, Free Fatty Acid (FFA) content and Total Plate Count (TPC) were analyzed on day 0, day 14, and day 56. For Sample A and B, the FFA test showed a significant increase in FFA levels during storage on day 14. However, sample B showed a decrease in FFA content on day 56 while sample A was even higher. TPC test showed there was an increase of microorganism activity on day 14 for sample A and the sample was fully contaminated on day 56. For sample B, there were fluctuations during storage, but it maintained an allowable amount microorganism by day 56 (5.5 x 10 1 ± 6.3 cfu/g). These results indicate that the hot-filling process (70 o C) for shallot-based chili sauce in glass-jar packaging can maintain the quality of shallot-based chili sauce during storage at room temperature.
玻璃罐包装小葱辣椒酱热灌装法的质量保持
本研究旨在测定玻璃罐包装的小葱辣椒酱在室温下储存过程中的质量变化。辣椒酱有两种处理方法。两个样品都用苯甲酸钠保存,并在填充过程中进行不同的处理。样品A在室温35°C下填充,样品B在70°C下热填充。两个样品在室温(±28°C)下孵育56天。在储存期间,在第0天、第14天和第56天分析游离脂肪酸(FFA)含量和总平板计数(TPC)。对于样品A和B,FFA测试显示在第14天储存期间FFA水平显著增加。然而,样品B在第56天显示FFA含量降低,而样品a甚至更高。TPC测试显示样品A在第14天的微生物活性增加,并且样品在第56天被完全污染。样品B在储存过程中有波动,但在第56天时保持了允许的微生物量(5.5 x 10 1±6.3 cfu/g)。这些结果表明,玻璃罐包装中的葱基辣椒酱的热灌装工艺(70°C)可以在室温下储存期间保持葱基辣椒汁的质量。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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