Bacterial Quality and Crispness of Pickled Peeled Chili (<I>Capsium annuum</I> L.)

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  • 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

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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

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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.

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