Details

Autor(en) / Beteiligte

• Watts, Evelyn G.
• Janes, Marlene E.
• Prinyawiwatkul, Witoon
• Shen, Yixiao
• Xu, Zhimin
• Johnson, Danielle

Titel

Microbiological changes and their impact on quality characteristics of red hot chilli pepper mash during natural fermentation

Ist Teil von

• International journal of food science & technology, 2018-08, Vol.53 (8), p.1816-1823

Ort / Verlag

Oxford: Wiley Subscription Services, Inc

Erscheinungsjahr

2018

Link zum Volltext

Quelle

Wiley Online Library

Beschreibungen/Notizen

• Summary Production of hot sauce may require fermentation of red hot pepper mash in barrels from 2 weeks up to 3 years. The purpose of this study was to evaluate the microbiological changes and their impact on quality characteristics of red hot pepper mash during natural fermentation over a period of 18 months. Aerobic plate count (APC), lactic acid bacteria (LAB) and yeast counts, as well as changes in pH, acid content, colour and aroma of red hot pepper mash, were analysed. LAB and yeast presented a symbiotic association throughout the fermentation process. Significant pH reduction was observed, with an inverse correlation with acid content. There were minor changes in the colour of the mash. Aroma was analysed based on six volatile compounds which had a significant increase during the first 60 days of fermentation, followed by a significant reduction after 300 days. Aerobic plate counts (APC), lactic acid bacteria counts (LAB), yeast counts, titratable acidity (%TA), and a ratio of volatile compounds (VC) vs. internal standard (Is) during four stages of red hot chilli pepper mash fermentation.