Nghiên cứu sản xuất tương ớt đóng chai bổ sung nisin nhằm giảm nhiệt độ thanh trùng và nâng cao chất lượng đảm bảo vệ sinh an toàn thực phẩm

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Ngôn ngữ: vie

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Thông tin xuất bản: Tạp chí Kiểm nghiệm và An toàn thực phẩm, 2024

Mô tả vật lý: tr.101-110

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Bottled chili sauce products are currently quite popular on the market and to preserve them for a long time, the product needs to be supplemented with some preservative additives. With the desire to produce pasteurized bottled chili sauce products with a long shelf life with natural preservative ingredients, having high sensory quality in terms of color, structure, and high nutritional value, the study chose to add nisin (food additive E234) with a content of 200 IU/g (5 mg/kg - calculated in pure nisin) to help reduce the pasteurization temperature to 80°C for 15 minutes. The final product has the same effectively pasteurized as the sample without the addition of nisin pasteurized at 95°C/15 minutes with parameters such as color (L, a, b are 8.15 ± 0.37, 11.17 ± 0.49 and 8.63 ± 0.37), the vitamin C content is retained at nearly 70%, the structure is consistent without separation, and the sensory evaluation is much higher than the pasteurized sample without adding nisin. This helps provide consumers with a chili sauce product that not only ensures food safety and hygiene but also has good nutritional and sensory quality.Sản phẩm tương ớt đóng chai hiện khá phổ biến trên thị trường và để bảo quản được lâu sản phẩm cần được bổ sung một số phụ gia bảo quản. Với mong muốn sản xuất sản phẩm tương ớt đóng chai thanh trùng có thời hạn sử dụng dài ngày với thành phần bảo quản tự nhiên và chất lượng cảm quan được đánh giá cao về màu sắc, cấu trúc và giá trị dinh dưỡng, nghiên cứu đã lựa chọn bổ sung nisin (phụ gia thực phẩm E234) với hàm lượng 200 IU/g (tương đương 5 mg/kg – tính theo nisin tinh khiết) giúp giảm nhiệt độ thanh trùng còn 80oC trong thời gian 15 phút. Sản phẩm cuối cùng đạt hiệu quả thanh trùng như mẫu không bổ sung nisin thanh trùng ở 95oC/15 phút với các chỉ tiêu như màu sắc (L*a*b* là 8,15 ± 0,37
11,17 ± 0,49 và 8,63 ± 0,37), hàm lượng vitamin C được giữ lại gần 70%, cấu trúc sánh không tách lớp và được đánh giá cảm quan cao hơn nhiều so với mẫu thanh trùng không bổ sung nisin. Điều này giúp cung cấp cho người tiêu dùng một sản phẩm tương ớt không chỉ đảm bảo an toàn vệ sinh thực phẩm mà còn có chất lượng tốt về dinh dưỡng và cảm quan.

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