NGHIÊN CỨU ẢNH HƯỞNG CỦA THÀNH PHẦN DỊCH RÓT ĐẾN MỘT SỐ CHỈ TIÊU CHẤT LƯỢNG SẢN PHẨM ỚT XIÊM (Capsicum spp.) RỪNG MUỐI CHUA: STUDY ON THE EFFECTS OF BRINE SOLUTION COMPONENTS ON SOME QUALITY CHARACTERISTICS OF FERMENTED LOCAL MOUNTAINOUS CHILI

Abstract

STUDY THE EFFECTS OF BRINE SOLUTION COMPONENTS ON SOME QUALITY CHARACTERISTICS OF FERMENTED LOCAL MOUNTAINOUS CHILI

Local chili (ot xiem), spicy chili with very strong taste, is popularly distributed in the mountainous areas in the North and Central parts of Viet Nam. This chili product made by fermenting helps to enhance the sensory values and to create an opportunity to sell the product on the market because of the extension of its’ shelflife. The ingredients and their ratios in the solution take a very important role in the fermentation ability, taste modification, and other quality characteristics of the product. This study found out the appropriate ratios of acetic acid, salt, and table sugar are 0.9%, 5.2%, and 7.5%, respectively. The product has met the requirements of food safety, especially the absence of heavy metals as well as containing bacteria under the limited requirements according to Vietnamese standards (TCVN) for fermented vegetables.

Keywords: local mountainous chili, fermented product, fermented chili, fermentation