Freeze-Dried Powder of Fermented Chili Paste—New Approach to Cured Salami Production
Fermented chili powders were obtained through the freeze-drying of fermented chili pastes and used as a condiment, acidifier, antioxidant, colorant, and microbial starter carrier in fermented salami production. Fermented chili powders were examined regarding carbohydrates, organic acids, vitamin C,...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-11-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/22/3716 |
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| author | Adriana Păucean Csaba Balázs Kádár Elemér Simon Dan Cristian Vodnar Floricuța Ranga Iulian Eugen Rusu Vasile-Gheorghe Vișan Sonia-Ancuța Socaci Simona Man Maria Simona Chiș Anamaria Pop Anda E. Tanislav Vlad Mureșan |
| author_facet | Adriana Păucean Csaba Balázs Kádár Elemér Simon Dan Cristian Vodnar Floricuța Ranga Iulian Eugen Rusu Vasile-Gheorghe Vișan Sonia-Ancuța Socaci Simona Man Maria Simona Chiș Anamaria Pop Anda E. Tanislav Vlad Mureșan |
| author_sort | Adriana Păucean |
| collection | DOAJ |
| description | Fermented chili powders were obtained through the freeze-drying of fermented chili pastes and used as a condiment, acidifier, antioxidant, colorant, and microbial starter carrier in fermented salami production. Fermented chili powders were examined regarding carbohydrates, organic acids, vitamin C, phenolic compounds, carotenoids, and aroma profile. High concentrations of lactic (10.57–12.20%) and acetic acids (3.39–4.10%) were recorded. Vitamin C content was identified in the range of 398–1107 mg/100 g, with maximum values for <i>C. annuum</i> cv. Cayenne chili powder. Phenolic compounds showed values between 302–771 mg/100 g. Total carotenoid content was identified between 544–2462 µg/g, with high concentrations of capsanthin esters. Aroma profile analysis evidenced specific compounds (1-hexanol, 2-hexanol, hexenal, E-2-hexenal) with sensory importance and a more complex spectrum for <i>Capsicum chinense</i> cultivar. Plant-specific lactic acid bacteria showed dominance both in fermented chili paste, chili powder, and salami. Lactic and acetic acids from the fermented chili powder reduced the pH of the filling immediately, having a stabilizing effect on the meat. Nor molds or pathogens were identified in outer limits. Based on these results, fermented chili powders could be used as starter carriers in the production of fermented meat products for exceptional sensory properties and food safety management. |
| first_indexed | 2024-03-09T18:19:16Z |
| format | Article |
| id | doaj.art-11eaa3dddf32478cbb37370839214328 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T18:19:16Z |
| publishDate | 2022-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-11eaa3dddf32478cbb373708392143282023-11-24T08:23:09ZengMDPI AGFoods2304-81582022-11-011122371610.3390/foods11223716Freeze-Dried Powder of Fermented Chili Paste—New Approach to Cured Salami ProductionAdriana Păucean0Csaba Balázs Kádár1Elemér Simon2Dan Cristian Vodnar3Floricuța Ranga4Iulian Eugen Rusu5Vasile-Gheorghe Vișan6Sonia-Ancuța Socaci7Simona Man8Maria Simona Chiș9Anamaria Pop10Anda E. Tanislav11Vlad Mureșan12Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 3–5 Mănăștur Street, 400372 Cluj-Napoca, RomaniaDepartment of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 3–5 Mănăștur Street, 400372 Cluj-Napoca, RomaniaDepartment of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 3–5 Calea Mănăstur, 400372 Cluj-Napoca, RomaniaDepartment of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 3–5 Calea Mănăstur, 400372 Cluj-Napoca, RomaniaDepartment of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 3–5 Calea Mănăstur, 400372 Cluj-Napoca, RomaniaDepartment of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 3–5 Mănăștur Street, 400372 Cluj-Napoca, RomaniaDepartment of Fundamental Sciences, Faculty of Animal Science and Biotechnologies, University of Agricultural Sciences and Veterinary Medicine, 3–5 Mănăștur Street, 400372 Cluj-Napoca, RomaniaDepartment of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 3–5 Calea Mănăstur, 400372 Cluj-Napoca, RomaniaDepartment of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 3–5 Mănăștur Street, 400372 Cluj-Napoca, RomaniaDepartment of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 3–5 Mănăștur Street, 400372 Cluj-Napoca, RomaniaDepartment of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 3–5 Mănăștur Street, 400372 Cluj-Napoca, RomaniaDepartment of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 3–5 Mănăștur Street, 400372 Cluj-Napoca, RomaniaDepartment of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 3–5 Mănăștur Street, 400372 Cluj-Napoca, RomaniaFermented chili powders were obtained through the freeze-drying of fermented chili pastes and used as a condiment, acidifier, antioxidant, colorant, and microbial starter carrier in fermented salami production. Fermented chili powders were examined regarding carbohydrates, organic acids, vitamin C, phenolic compounds, carotenoids, and aroma profile. High concentrations of lactic (10.57–12.20%) and acetic acids (3.39–4.10%) were recorded. Vitamin C content was identified in the range of 398–1107 mg/100 g, with maximum values for <i>C. annuum</i> cv. Cayenne chili powder. Phenolic compounds showed values between 302–771 mg/100 g. Total carotenoid content was identified between 544–2462 µg/g, with high concentrations of capsanthin esters. Aroma profile analysis evidenced specific compounds (1-hexanol, 2-hexanol, hexenal, E-2-hexenal) with sensory importance and a more complex spectrum for <i>Capsicum chinense</i> cultivar. Plant-specific lactic acid bacteria showed dominance both in fermented chili paste, chili powder, and salami. Lactic and acetic acids from the fermented chili powder reduced the pH of the filling immediately, having a stabilizing effect on the meat. Nor molds or pathogens were identified in outer limits. Based on these results, fermented chili powders could be used as starter carriers in the production of fermented meat products for exceptional sensory properties and food safety management.https://www.mdpi.com/2304-8158/11/22/3716fermented chilibio-moleculescured meat productslactic acid bacteriaaciditypreservation |
| spellingShingle | Adriana Păucean Csaba Balázs Kádár Elemér Simon Dan Cristian Vodnar Floricuța Ranga Iulian Eugen Rusu Vasile-Gheorghe Vișan Sonia-Ancuța Socaci Simona Man Maria Simona Chiș Anamaria Pop Anda E. Tanislav Vlad Mureșan Freeze-Dried Powder of Fermented Chili Paste—New Approach to Cured Salami Production Foods fermented chili bio-molecules cured meat products lactic acid bacteria acidity preservation |
| title | Freeze-Dried Powder of Fermented Chili Paste—New Approach to Cured Salami Production |
| title_full | Freeze-Dried Powder of Fermented Chili Paste—New Approach to Cured Salami Production |
| title_fullStr | Freeze-Dried Powder of Fermented Chili Paste—New Approach to Cured Salami Production |
| title_full_unstemmed | Freeze-Dried Powder of Fermented Chili Paste—New Approach to Cured Salami Production |
| title_short | Freeze-Dried Powder of Fermented Chili Paste—New Approach to Cured Salami Production |
| title_sort | freeze dried powder of fermented chili paste new approach to cured salami production |
| topic | fermented chili bio-molecules cured meat products lactic acid bacteria acidity preservation |
| url | https://www.mdpi.com/2304-8158/11/22/3716 |
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