Formulation and process improvement for chili shrimp paste using sensory evaluation
This study was conducted to improve the formulation of chili shrimp paste (CSP) based on sensory evaluation in terms of acidity, source of acid and coarseness of chili paste and to improve the production process of CSP. The effectiveness of dimethyl dicarbonate (DMDC) as a microbial reduction agent...
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| Format: | Article |
| Language: | English |
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Faculty of Food Science and Technology, Universiti Putra Malaysia
2010
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| Online Access: | http://psasir.upm.edu.my/id/eprint/14806/ http://psasir.upm.edu.my/id/eprint/14806/1/14806.pdf |
| _version_ | 1848842498453012480 |
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| author | Mohd Firus, Nadia Sarina Mohd Adzahan, Noranizan Sobhi, Babak Abdul Karim, Muhammad Shahrim Karim, Roselina |
| author_facet | Mohd Firus, Nadia Sarina Mohd Adzahan, Noranizan Sobhi, Babak Abdul Karim, Muhammad Shahrim Karim, Roselina |
| author_sort | Mohd Firus, Nadia Sarina |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | This study was conducted to improve the formulation of chili shrimp paste (CSP) based on sensory evaluation in terms of acidity, source of acid and coarseness of chili paste and to improve the production process of CSP. The effectiveness of dimethyl dicarbonate (DMDC) as a microbial reduction agent was also evaluated. To produce CSP with different coarseness, a milling machine was used. Two types of preference test were conducted, i.e. ranking and hedonic. The preferred pH level was 4.0, the best acid source was kalamansi juice, and the most preferred coarseness for chili paste was when milling plates with a gap of 120 μm was used. DMDC has no effect on microbial reduction due to the presence of fat globules in CSP which hindered the inactivation action. Milling can substitute pounding as it is much faster and can produce a uniform CSP with higher volume. |
| first_indexed | 2025-11-15T08:00:05Z |
| format | Article |
| id | upm-14806 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T08:00:05Z |
| publishDate | 2010 |
| publisher | Faculty of Food Science and Technology, Universiti Putra Malaysia |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-148062015-09-25T03:52:43Z http://psasir.upm.edu.my/id/eprint/14806/ Formulation and process improvement for chili shrimp paste using sensory evaluation Mohd Firus, Nadia Sarina Mohd Adzahan, Noranizan Sobhi, Babak Abdul Karim, Muhammad Shahrim Karim, Roselina This study was conducted to improve the formulation of chili shrimp paste (CSP) based on sensory evaluation in terms of acidity, source of acid and coarseness of chili paste and to improve the production process of CSP. The effectiveness of dimethyl dicarbonate (DMDC) as a microbial reduction agent was also evaluated. To produce CSP with different coarseness, a milling machine was used. Two types of preference test were conducted, i.e. ranking and hedonic. The preferred pH level was 4.0, the best acid source was kalamansi juice, and the most preferred coarseness for chili paste was when milling plates with a gap of 120 μm was used. DMDC has no effect on microbial reduction due to the presence of fat globules in CSP which hindered the inactivation action. Milling can substitute pounding as it is much faster and can produce a uniform CSP with higher volume. Faculty of Food Science and Technology, Universiti Putra Malaysia 2010 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/14806/1/14806.pdf Mohd Firus, Nadia Sarina and Mohd Adzahan, Noranizan and Sobhi, Babak and Abdul Karim, Muhammad Shahrim and Karim, Roselina (2010) Formulation and process improvement for chili shrimp paste using sensory evaluation. International Food Research Journal, 17 (4). pp. 927-936. ISSN 1985-4668; ESSN: 2231-7546 http://www.ifrj.upm.edu.my/17%20%2804%29%202010/%2812%29_IFRJ-2010-065_Nora%5B1%5D.pdf |
| spellingShingle | Mohd Firus, Nadia Sarina Mohd Adzahan, Noranizan Sobhi, Babak Abdul Karim, Muhammad Shahrim Karim, Roselina Formulation and process improvement for chili shrimp paste using sensory evaluation |
| title | Formulation and process improvement for chili shrimp paste using sensory evaluation |
| title_full | Formulation and process improvement for chili shrimp paste using sensory evaluation |
| title_fullStr | Formulation and process improvement for chili shrimp paste using sensory evaluation |
| title_full_unstemmed | Formulation and process improvement for chili shrimp paste using sensory evaluation |
| title_short | Formulation and process improvement for chili shrimp paste using sensory evaluation |
| title_sort | formulation and process improvement for chili shrimp paste using sensory evaluation |
| url | http://psasir.upm.edu.my/id/eprint/14806/ http://psasir.upm.edu.my/id/eprint/14806/ http://psasir.upm.edu.my/id/eprint/14806/1/14806.pdf |