scholarly journals Effect Of The Application Of Different Cooking Periods On The Physicochemical Properties And Microbial Safety Of Hot Pepper Sauce

2021 ◽  
Vol 32 (1) ◽  
pp. 54
Author(s):  
Ebenezer Narteh Nartey ◽  
Emmanuel Tei-Mensah ◽  
Stephen Adusei ◽  
Doreen Asante ◽  
Charity Abaati
Keyword(s):  
Physicochemical Properties ◽  
Hot Pepper ◽  
Microbial Safety ◽  
Pepper Sauce

scholarly journals ENHANCING HOT PEPPER PRODUCTION AND UTILIZATION IN MISSISSIPPI.

HortScience ◽  
1993 ◽  
Vol 28 (4) ◽  
pp. 269A-269
Author(s):  
Patrick Igbokwe ◽  
June Tartt ◽  
Robert Leard
Keyword(s):  
Fruit Ripening ◽  
Field Experiments ◽  
Foliar Application ◽  
Yield Potential ◽  
Hot Pepper ◽  
Marketable Yield ◽  
Chlormequat Chloride ◽  
Bud Formation ◽  
Hot Peppers ◽  
Pepper Sauce

Two field experiments were used to determine the yield potential of 'Long Pod' cayenne hot peppers due to foliar application of 528 ppm each of chlormequat chloride. ethephon, and ancymidol. Applications were either made at bud formation, fruit development or fruit ripening periods. At last harvest, samples of marketable red-ripe fruits from the border rows of both 'Long Pod' cayenne and “Oriental-l” hot pepper plots were used for hot pepper sauce formulations. Two sets of 32 panelists each, were used to evaluate both the newly formulated experimental (ICES-1 and EHS-2) and commercial (CHS-1 and CHS-2) hot peppers sauces for quality. In 1990, marketable yield was highest due to chlormequat chloride. and for application made at fruit ripening. In 1991, marketable yield was highest due to ancymidol application, and for application made at fruit ripening. Mean sensory scores for hot sauce appearance, flavor and texture were generally highest for experimental hot sauces, whereas pungency scores were highest due to “CHS-1” commercial hot sauce.

Fate of Spoilage and Pathogenic Microorganisms in Acidified Cold-Filled Hot Pepper Sauces

2019 ◽  
Vol 82 (10) ◽  
pp. 1736-1743
Author(s):  
ARIELA LOBO ◽  
CAROLINA ZÚÑIGA ◽  
RANDY W. WOROBO ◽  
OLGA I. PADILLA-ZAKOUR ◽  
JESSIE USAGA
Keyword(s):  
Acetic Acid ◽  
Pathogenic Bacteria ◽  
Hot Pepper ◽  
Microbial Safety ◽  
Lactobacillus Curvatus ◽  
Suitable Alternative ◽  
Log Reduction ◽  
Pichia Manshurica ◽  
Shelf Stable ◽  
Safety And Stability

ABSTRACT Consumption of spicy foods and hot sauces is currently a popular trend worldwide. Shelf-stable acidified sauces are commonly hot-filled to ensure commercial sterility, but cold-fill-hold processes might also be suitable if microbial safety and stability are ensured. For this study, model acidified hot pepper sauces were developed and characterized. The effects of sauce pH and of two different organic acids on the survival of Pichia manshurica and Lactobacillus curvatus isolated from contaminated commercial hot sauces and on pathogenic Escherichia coli O157:H7, Salmonella enterica, and Listeria monocytogenes were assessed. Full factorial designs with three levels for pH (3.2, 3.5, and 3.9) and two for organic acid (citric and acetic) were used to determine the effects of these factors and their interactions on the survival of the microorganisms. Commercially sterile sauces were independently inoculated and kept at ambient temperature. Microbial counts were determined at different sampling times, depending on the treatment evaluated. Sauces acidified to pH 3.2 with citric or acetic acid were inoculated with cocktails of five strains or serotypes of the three pertinent pathogens, and inactivation curves were determined. Trials were performed in triplicate. A greater than 5-log reduction of P. manshurica and L. curvatus was achieved in less than 6 h in sauces adjusted to pH 3.2 with acetic acid. Greater than 5-log reductions of pathogenic bacteria were achieved 0.5 h after inoculation in sauces acidified to pH 3.2 with acetic acid. In contrast, at least 48 h was required to guarantee the same inactivation for the most tolerant pathogen when citric acid was used. Thus, a cold-fill-hold process may be a suitable alternative for acidified hot pepper sauces. Based on survival of the microorganisms evaluated in this study, microbial safety and stability can be achieved by adjusting the pH to 3.2 or less by the addition of acetic acid.

scholarly journals Influence of Garlic and Hot Pepper Sauce on the Quality of Marinated Anchovies during 7 Months at 4°C Storage

2020 ◽  
Vol 8 (2) ◽  
pp. 365
Author(s):  
Bilge Bilgin Fıçıcılar ◽  
Huseyin Genccelep
Keyword(s):  
Biogenic Amines ◽  
Thiobarbituric Acid ◽  
Control Group ◽  
Hot Pepper ◽  
Processing Plant ◽  
C Storage ◽  
Viable Bacteria ◽  
Microbiological Analyses ◽  
Pepper Sauce

Marinated anchovies produced in a fish processing plant in Samsun province (with 3% garlic and 3% hot pepper sauce) were filled in plastic jars and vacuum packed. Physical, chemical and microbiological analyses of the samples were performed to determine the effects of garlic and hot pepper sauce on the shelf life of marinated anchovies. Total viable bacteria count (TVB), lactic acid bacteria count (LAB), Enterobacteriaceae count, biogenic amines (histamine, tyramine, cadaverine, putrescine, tryptamine), pH, total volatile basic nitrogen (TVB-N), thiobarbituric acid (TBA) analysis were performed during 7 months of storage at 4°C. Comparing the control group with garlic added and hot pepper sauce added samples, garlic addition reduced the microbial growth and provided that the samples retained their physicochemical properties (TBA, TVB-N) for a longer period time. The amounts of biogenic amines were determined less in garlic added samples.

Preparation and characterisation of vanadium pentoxide supported rhodium catalyst

1988 ◽  
Vol 46 ◽  
pp. 946-947
Author(s):  
A. Legrouri
Keyword(s):  
Aqueous Solution ◽  
Thermal Decomposition ◽  
Physicochemical Properties ◽  
Surface Area ◽  
Vanadium Pentoxide ◽  
High Purity ◽  
Gas Adsorption ◽  
Rhodium Catalyst ◽  
Optical Methods ◽  
Reducible Oxides

The industrial importance of metal catalysts supported on reducible oxides has stimulated considerable interest during the last few years. This presentation reports on the study of the physicochemical properties of metallic rhodium supported on vanadium pentoxide (Rh/V2O5). Electron optical methods, in conjunction with other techniques, were used to characterise the catalyst before its use in the hydrogenolysis of butane; a reaction for which Rh metal is known to be among the most active catalysts.V2O5 powder was prepared by thermal decomposition of high purity ammonium metavanadate in air at 400 °C for 2 hours. Previous studies of the microstructure of this compound, by HREM, SEM and gas adsorption, showed it to be non— porous with a very low surface area of 6m2/g3. The metal loading of the catalyst used was lwt%Rh on V2Q5. It was prepared by wet impregnating the support with an aqueous solution of RhCI3.3H2O.

Hot pepper repels pests

Nature ◽  
2004 ◽  
Author(s):  
Mark Peplow
Keyword(s):  
Hot Pepper
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