Effects of Acidic Ingredients on the Microbial Quality, Sensory Acceptance and Shelf Life of Chilli Shrimp Paste

This study was conducted to investigate the effects of acidic ingredients, which was purposely added in traditional preparation of Chilli shrimp paste (CSP), which helps to enhance its sour flavour and inhibit microbial growth. Despite the recognised role of organic acids in food preservation, specific research on their effects within CSP remains scarce. Four different types of acidic ingredients; lime juice, tamarind juice, sour mango and vinegar were added into CSP according to the amount of acidic ingredients that produced the highest score of sourness taste evaluated by untrained panellists. The microbial quality of CSP with four acidic ingredients and controlled CSP (without acid) were evaluated in order to determine the effectiveness of organic acids in CSP. Then, shelf lives of these CSPs were analysed continuously for 7 days at room temperature (28 ± 2°C) and 10 days at chilling temperature (5 ± 1°C). Addition of vinegar in CSP has significantly reduced the microbial content in CSP, inhibited the growth of Staphylococcus aureus and increased the shelf-life of the product.