Research on the production of bottled chili sauce added on nisin to reduce pasteurization temperature and improve quality, ensuring food hygiene and safety

Abstract

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.