ISSN: 0973-7510

E-ISSN: 2581-690X

Research Article | Open Access
Nguyen Phuoc Minh
Faculty of Food Science and Technology, Thu Dau Mot University, Binh Duong Province, Vietnam.
J Pure Appl Microbiol. 2021;15(1):390-395 | Article Number: 6726
https://doi.org/10.22207/JPAM.15.1.34 | © The Author(s). 2021
Received: 19/10/2020 | Accepted: 15/02/2021 | Published: 23/02/2021
Abstract

Vietnamese fermented pork roll (Nem Chua) is delicious by its distinctive and unforgettable sweet, crunchy and spicy feeling. It becomes a specialty of many regions in Vietnam. Recently consumers always pay much attention to hygiene. Spices and herbs can be considered as alternatives of artificial additives. This research evaluated the possibility of chilli powder incorporated to Vietnamese fermented pork roll (Nem Chua) during storage. Different percentages of chilli powder (0÷2.5 %) were added Nem Chua. In 12 hour-interval, samples were taken to examine Enterobacteriaceae load, pH, thiobarbituric acid value (TBA), total volatile bases nitrogen (TVB-N), overall acceptance (sensory score). During 60 hours of lactic fermentation, Enterobacteriaceae load decreased with the amount of chilli powder added. On the control sample, Enterobacteriaceae load increased during storage. Much more reduction of pH value was noticed when increasing chilli powder. There was a significant retardation of TBA and TVB-N accumulation by chilli powder addition. At 1.5% of chilli powder supplemented, the highest sensory score was noticed. Chilli powder would be a promising natural spice to control food hygiene and maintain physciochemical and sensory attributes of meat products.

Keywords

Chilli powder, Enterobacteriaceae, incorporation, Nem Chua, physciochemical, sensory

Article Metrics

Article View: 49

Share This Article

© The Author(s) 2021. Open Access. This article is distributed under the terms of the Creative Commons Attribution 4.0 International License which permits unrestricted use, sharing, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.