کد مقاله کد نشریه سال انتشار مقاله انگلیسی ترجمه فارسی نسخه تمام متن
1183044 963217 2017 9 صفحه PDF سفارش دهید دانلود کنید
عنوان انگلیسی مقاله
Physicochemical properties and volatile profile of chili shrimp paste as affected by irradiation and heat
ترجمه فارسی عنوان
خواص فیزیکوشیمیایی و مشخصات فرار از فلفل قرمز رب میگو توسط تابش و تحت تاثیر حرارت
کلمات کلیدی
تابش پرتو الکترونی؛ فلفل قرمز رب میگو؛ ترکیبات فرار؛ Capsaicinoids؛ بافت
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی


• Microbial decreased as e-beam irradiation dose increasing from 0 to 10 kGy.
• EBI has no significant effects on phenolic and capsaicinoids contents of CSP.
• Irradiated CSP retained most of the volatile compounds as detected in the fresh.
• E-beam irradiation is a good preservation technique for chili shrimp paste.

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.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 216, 1 February 2017, Pages 10–18
نویسندگان
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