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

Abstract

Fermented chili powders were obtained through the freeze-drying of fermented chili pastes and used as a condiment, acidifier, antioxidant, colorant, and microbial starter carrier in fermented salami production. Fermented chili powders were examined regarding carbohydrates, organic acids, vitamin C, phenolic compounds, carotenoids, and aroma profile. High concentrations of lactic (10.57–12.20%) and acetic acids (3.39–4.10%) were recorded. Vitamin C content was identified in the range of 398–1107 mg/100 g, with maximum values for C. annuum cv. Cayenne chili powder. Phenolic compounds showed values between 302–771 mg/100 g. Total carotenoid content was identified between 544–2462 µg/g, with high concentrations of capsanthin esters. Aroma profile analysis evidenced specific compounds (1-hexanol, 2-hexanol, hexenal, E-2-hexenal) with sensory importance and a more complex spectrum for Capsicum chinense cultivar. Plant-specific lactic acid bacteria showed dominance both in fermented chili paste, chili powder, and salami. Lactic and acetic acids from the fermented chili powder reduced the pH of the filling immediately, having a stabilizing effect on the meat. Nor molds or pathogens were identified in outer limits. Based on these results, fermented chili powders could be used as starter carriers in the production of fermented meat products for exceptional sensory properties and food safety management.

Optimization of spicy red pepper paste (Awaze) formulation by D‐optimal mixture design

“…The current result of hardness, cohesiveness, gumminess, springiness, and chewiness had lower value compared to the reported value on freeze dried fermented chili paste (Man et al., 2022 ). The freeze drying process influences the texture profile of the product.…”

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

“…The pH of camel meat from the biceps femoris muscle w to be 5.94 [36]. Besides the pH of the meat, the heterogeneity of the ingredient chili pepper and harissa, contributed to speeding up the acidification process a ing the pH, as deduced in salami with fermented chili powder [37]. The pH value of the merguez during drying decreased significantly (p < 0.05) from 5.20 to 4.97 (Figure 2).…”

“…The pH of camel meat from the biceps femoris muscle was reported to be 5.94 [36]. Besides the pH of the meat, the heterogeneity of the ingredients, especially chili pepper and harissa, contributed to speeding up the acidification process and decreasing the pH, as deduced in salami with fermented chili powder [37].…”