This study evaluates the local chili bird paste stability, stored for 12 days at different temperatures (37Â°C and 4Â°C), adding calamansi lime as preservative. The paste functionality was assessed by its effect on chicken fillet as marinating paste. The paste containing calamansi lime stored at 4Â°C has the lowest microbial growth (5 log CFU/mL), a high DPPH-radical scavenging activity (57.4%) and low pungency index (0.513). The chicken fillet marinated with chili bird-calamansi lime paste showed a significant tenderer texture (0.83 lbs). The natural preservative could increase the productâ€™s stability and functionality, improving the local market at a cheaper expense.
Keywords: Chili bird; paste; preservative; shelf life; antioxidant activity.