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.
chili sauce, tomato, chili, pasteurization, F-value, nisin.
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