Freeze-Dried Powder of Fermented Chili Paste-New Approach to Cured Salami Production

Effect of packaging materials and storage temperature on the shelf stability of Awaze paste

Background

It is well known that deterioration is a big concern in the food supply chain. The problem is more serious in handling of traditional foods in developing country such as Ethiopia, due to the limited knowledge about the optimum processing, packaging and storage conditions.

Objective

This study aimed to investigate the effect of packaging material and storage condition on the shelf life of Ethiopian traditional Awaze paste.

Methods

Six types of packaging materials were employed: Shekella pot, Gourd (Qelle), high-density polyethylene (plastic bag), plastic bottle, glass bottle and metal can. These packaging materials are traditionally used by household producers and cottage industries in Ethiopia. The paste was stored at two temperatures: room temperature (21 ± 2°C) and refrigeration temperature (4°C).

Results

Physical changes, color (a) value, pH, acidity, yeast and mold levels, total bacterial count (TBC), and lactic acid bacteria count (LAB) were assessed every 60 days over a period of 300 days. pH value, acidity, yeast and mold, TBC, and LAB count were significantly (p < 0.05) affected by packaging material, storage temperature and storage period. After 300 days of storage, the highest yeast and mold count, 4.06 log CFU/g, was observed in samples stored in plastic bags. The highest total bacterial count (TBC), 4.12 log CFU/g, was found in samples stored in metal cans. The samples stored in glass bottles at refrigeration temperature (4°C) were found to have a color (a*) value difference of 11.5 to 13.85, a yeast and mold count value of 3.2 log cfu/g, and a TBC value of 2.97 log cfu/g, which were acceptable after 300 days of storage as per the international food standards.

Conclusion

Taking into account all parameters including physical changes (color, mold growth, texture), acidity, yeast and mold, TBC, and LAB count, Awaze paste could be stored in glass bottles at 4°C for up to 300 days.

Reformulation of Tunisian Sun-Dried Merguez with Camel Meat: Characterization of Physicochemical and Compositional Changes in Organic Acids, Fatty Acids, Volatile Compounds, and Minerals

Traditional sun-dried merguez is an authentic Tunisian dried sausage made with a large number of spices and herbs, which was reformulated in this study with camel meat and hump fat and dried as in the artisanal process. This research studied the physicochemical, microbiological, and chemical compositional changes that occurred in fresh camel merguez (FCM) after 12 days of drying to achieve traditional dried camel merguez (DCM). The results showed significant weight loss (54.1%), as well as significant decreases in pH (5.20-4.97), moisture (60.5-12.3%), and water activity (0.986-0.673). These results and the acceptable microbiological quality of DCM can explain the safety of traditionally practiced long-term storage at room temperature. All chemical compositions increased upon drying. The composition of DCM included several organic acids, mainly lactate (2820 mg.kg-1); diverse unsaturated fatty acids, in particular oleic acid (33.2%); and various minerals, specifically iron (8 mg per 100 g), in addition to volatile compounds impacted by herbs and spices rich in terpenes (56.3%). These results can be useful for investing in indigenous products and promoting the exploitation of camel meat.