Journal of Taiwan Agricultural Research

Author:Shu-Chin Lo* and Pao-Chuan Hsieh

Abstract:

    This study investigated the effect if different treatments on decrease of salt content in traditional pepper paste. The results revealed that for all concentrations, only the treatment amended with l2% NaC1 protected pepper paste from spoiled, but longer fermentation time is required. For lower amount of salt (6%), although fermentation time was shortened, but the pepper paste became spoiled quickly. Different additives resulted in different taste flavor. Amendment of alcohol generated similar flavor as amendment of yeast Saccharomyces rouxii. Adding lactic acid also generated similar flavor as adding Pediococcuss soya which is a lactic acid production bacteria. As a whole, above four treatments had better flavor. The spoiled pepper paste treatment had higher titrable acidity, lower pH value and darker color. The unspoiled treatment had brighter color and lower concentration of microbes. Especially, those treated with phosphoric acid and acetic acid especially had gorgeous color. After fried, the unspoiled treatment with alcohol additive had higher scores on evaluation and is preferred most by panel.

Key words:Pepper paste, Low-salt, Fermentation

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