Physicochemical properties and volatile profile of chili shrimp paste as affected by irradiation and heat
Chili shrimp paste (CSP) is an exotic traditional Southeast Asian condiment prepared using mainly fresh chilies and fermented shrimp paste (belacan) which attributed to strong pungent fishy odor. This study aims to evaluate the effectiveness of electron beam irradiation (EBI) exposure on CSP for mic...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2017
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| Online Access: | http://psasir.upm.edu.my/id/eprint/45855/ http://psasir.upm.edu.my/id/eprint/45855/1/CHILI.pdf |
| _version_ | 1848850548661420032 |
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| author | Cheok, Choon Yoong Sobhi, Babak Mohd Adzahan, Noranizan Bakar, Jamilah Abdul Rahman, Russly Ab Karim, Muhammad Shahrim Ghazali, Zulkafli |
| author_facet | Cheok, Choon Yoong Sobhi, Babak Mohd Adzahan, Noranizan Bakar, Jamilah Abdul Rahman, Russly Ab Karim, Muhammad Shahrim Ghazali, Zulkafli |
| author_sort | Cheok, Choon Yoong |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Chili shrimp paste (CSP) is an exotic traditional Southeast Asian condiment prepared using mainly fresh chilies and fermented shrimp paste (belacan) which attributed to strong pungent fishy odor. This study aims to evaluate the effectiveness of electron beam irradiation (EBI) exposure on CSP for microorganisms decontamination, and its physicochemical qualities changes. Changes in capsaicinoid contents and volatile compounds were analyzed using HPLC and GC–MS. Mesophilic bacteria, yeast, mold and pathogenic Enterobacteriaceae decreased as irradiation dose increasing from 0 to 10 kGy. EBI at 10 kGy effectively decontaminated the samples with no significant effects on phenolic and capsaicinoids contents compared to the fresh samples. From 24 compounds, irradiated CSP retained 23 volatile compounds, while thermally treated CSP has only 19 compounds. EBI at 10 kGy is effective for decontamination in CSP with lesser destructive effect on volatile compounds and texture compared to thermal treatment. |
| first_indexed | 2025-11-15T10:08:03Z |
| format | Article |
| id | upm-45855 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T10:08:03Z |
| publishDate | 2017 |
| publisher | Elsevier |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-458552021-04-30T08:36:13Z http://psasir.upm.edu.my/id/eprint/45855/ Physicochemical properties and volatile profile of chili shrimp paste as affected by irradiation and heat Cheok, Choon Yoong Sobhi, Babak Mohd Adzahan, Noranizan Bakar, Jamilah Abdul Rahman, Russly Ab Karim, Muhammad Shahrim Ghazali, Zulkafli Chili shrimp paste (CSP) is an exotic traditional Southeast Asian condiment prepared using mainly fresh chilies and fermented shrimp paste (belacan) which attributed to strong pungent fishy odor. This study aims to evaluate the effectiveness of electron beam irradiation (EBI) exposure on CSP for microorganisms decontamination, and its physicochemical qualities changes. Changes in capsaicinoid contents and volatile compounds were analyzed using HPLC and GC–MS. Mesophilic bacteria, yeast, mold and pathogenic Enterobacteriaceae decreased as irradiation dose increasing from 0 to 10 kGy. EBI at 10 kGy effectively decontaminated the samples with no significant effects on phenolic and capsaicinoids contents compared to the fresh samples. From 24 compounds, irradiated CSP retained 23 volatile compounds, while thermally treated CSP has only 19 compounds. EBI at 10 kGy is effective for decontamination in CSP with lesser destructive effect on volatile compounds and texture compared to thermal treatment. Elsevier 2017-02 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/45855/1/CHILI.pdf Cheok, Choon Yoong and Sobhi, Babak and Mohd Adzahan, Noranizan and Bakar, Jamilah and Abdul Rahman, Russly and Ab Karim, Muhammad Shahrim and Ghazali, Zulkafli (2017) Physicochemical properties and volatile profile of chili shrimp paste as affected by irradiation and heat. Radiation Physics and Chemistry, 216. pp. 10-18. ISSN 0969-806X; ESSN: 1879-0895 https://www.sciencedirect.com/science/article/pii/S0308814616312419 10.1016/j.foodchem.2016.08.011 |
| spellingShingle | Cheok, Choon Yoong Sobhi, Babak Mohd Adzahan, Noranizan Bakar, Jamilah Abdul Rahman, Russly Ab Karim, Muhammad Shahrim Ghazali, Zulkafli Physicochemical properties and volatile profile of chili shrimp paste as affected by irradiation and heat |
| title | Physicochemical properties and volatile profile of chili shrimp paste as affected by irradiation and heat |
| title_full | Physicochemical properties and volatile profile of chili shrimp paste as affected by irradiation and heat |
| title_fullStr | Physicochemical properties and volatile profile of chili shrimp paste as affected by irradiation and heat |
| title_full_unstemmed | Physicochemical properties and volatile profile of chili shrimp paste as affected by irradiation and heat |
| title_short | Physicochemical properties and volatile profile of chili shrimp paste as affected by irradiation and heat |
| title_sort | physicochemical properties and volatile profile of chili shrimp paste as affected by irradiation and heat |
| url | http://psasir.upm.edu.my/id/eprint/45855/ http://psasir.upm.edu.my/id/eprint/45855/ http://psasir.upm.edu.my/id/eprint/45855/ http://psasir.upm.edu.my/id/eprint/45855/1/CHILI.pdf |