- 【Updated on May 12, 2025】 Integration of CiNii Dissertations and CiNii Books into CiNii Research
- Trial version of CiNii Research Knowledge Graph Search feature is available on CiNii Labs
- 【Updated on June 30, 2025】Suspension and deletion of data provided by Nikkei BP
- Regarding the recording of “Research Data” and “Evidence Data”
Bacterial Quality and Crispness of Pickled Peeled Chili (<I>Capsium annuum</I> L.)
-
- Wu Ming Chang
- Department of Food Science, National Pingtung Universtiy of Science and Technology
-
- TSENG Kuo Chan
- Department of Food Science, National Pingtung Universtiy of Science and Technology
-
- TIEN Yung Yan
- Taitung Environmental of Protection Department
-
- LIN Yeong Shenn
- Department of Agribusiness Management, National Pingtung University of Science and Technology
-
- CHENG Chai Wei
- Department of Food Science, National Pingtung Universtiy of Science and Technology
-
- Su I Ting
- Department of Food Science, National Pingtung Universtiy of Science and Technology
Bibliographic Information
- Other Title
-
- 脱皮唐辛子漬物の脆さとその微生物学的品質
- Bacterial Quality and Crispness of Pickled Peeled Chili Capsium annuum L
Search this article
Description
Chili (Capsium annuun L.) is a popular agriculture product in tropical areas. The pickled peeled chili especially is a new product in the eastern Asia area. However, the addition of preservatives and the extension of the shelf-life of the product are major problems during processing. In this paper, two steps of preheating were used to improve the quality. Firstly, the raw material was heated at 50°C for 60 minutes, and then fried at 200°C for 25 seconds. After peeling, some seasoning was added to the crisp chili, adjusted the pH to 4.3 and pasteurized at 90°C for 15 minutes. The total bacterial count, including yeast, mold and lactobacillus, were less than 25 CFU/g during one-year storage.
Journal
-
- Food Preservation Science
-
Food Preservation Science 27 (1), 29-33, 2001
Japan Association of Food Preservation Scientists
- Tweet
Details 詳細情報について
-
- CRID
- 1390282680095143680
-
- NII Article ID
- 10012770793
-
- NII Book ID
- AA11178236
-
- ISSN
- 21861277
- 13441213
-
- NDL BIB ID
- 5662586
-
- Article Type
- journal article
-
- Data Source
-
- JaLC
- IRDB
- NDL Search
- Crossref
- CiNii Articles
-
- Abstract License Flag
- Disallowed