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 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 10kGy. EBI at 10kGy 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 10kGy is effective for decontamination in CSP with lesser destructive effect on volatile compounds and texture compared to thermal treatment.
Department of Chemical and Petroleum Engineering, Faculty of Engineering, Technology & Built Environment, UCSI University, Lot 12734, Jalan Choo Lip Kung, Taman Taynton View Cheras, 56000 Kuala Lumpur, Malaysia.
Choon Yoong
CY
Cheok
Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
Babak
B
Sobhi
Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia. Electronic address: noraadzahan@upm.edu.my.
Noranizan
N
Mohd Adzahan
Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
Jamilah
J
Bakar
Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
Russly
R
Abdul Rahman
Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
Muhammad Shahrim
MS
Ab Karim
Radiation Processing Division, Malaysia Nuclear Agency, 43000 Kajang, Bangi, Selangor, Malaysia.
Zulkafli
Z
Ghazali
D000818:Animals; D002211:Capsaicin / Q000032:analysis; D055598:Chemical Phenomena; D003445:Crustacea; D004307:Dose-Response Relationship, Radiation; D004755:Enterobacteriaceae / Q000302:isolation & purification / Q000528:radiation effects; D005285:Fermentation; D005506:Food Contamination / Q000517:prevention & control; D005511:Food Handling; D005514:Food Irradiation; D005516:Food Microbiology; D008401:Gas Chromatography-Mass Spectrometry; D006358:Hot Temperature; D010636:Phenols / Q000032:analysis; D017747:Seafood / Q000032:analysis* / Q000382:microbiology; D012758:Shellfish; D055549:Volatile Organic Compounds / Q000032:analysis*
D010636:Phenols; D055549:Volatile Organic Compounds; D002211:Capsaicin
Capsaicinoids; Chili shrimp paste; Electron beam irradiation; Texture; Volatile compound